Rice Pasta Couscous: The Heart of the Mediterranean Kitchen wax From the endlessly inventive imaginations

From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding

and refined sugars

from bake sales to potlucks

Soups and Salads: from Chicken Wings Scarpariello-Style to Carmine's Famous Caesar Salad--Carmine's Heroes: from classic Cold Italian Hero sandwiches to Italian Cheesesteak Heroes--Pasta: from Country-style Rigatoni to Pasta Marinara--Fish and Seafood Main Courses: from Salmon Puttanesca to Shrimp Fra Diavolo--Meat and Poultry Main Courses: from Porterhouse Steak Contadina to Veal Parmigiana--Side Dishes: from Spinach with Garlic and Oil to Creamy Polenta--Carmine's Desserts: from Chocolate Bread Pudding to the world-famous Titanic Ice Cream SundaeCarmine's restaurant packs them in every night in its four bustling locations

Hand-finished with a subtle grid effect

Rice Pasta Couscous: The Heart of the Mediterranean Kitchen wax From the endlessly inventive imaginationsAt the heart of Mediterranean cuisine lies a trio of traditional staples: rice, pasta, and couscous. Join the author as he travels from Morocco to Syria to Italy to Spain, discovering such delectable treats as Classic Seven Vegetable Couscous and Handmade Tagliatelle with Fresh White Truffles. Along the way he tells fascinating stories of the food artisans he meets and cooks with. He prepares couscous in Algiers with Sid Ali Lahlou, the world's only