Escabeche (es-kah-BECH-ay) is usually associated with Mediterranean cuisine. It is not a recipe as much as it is a preparation. At its most basic it is fish marinated overnight or longer in something acidic before serving.

It is traditionally served cold or at room temperature on a hot day. The acid in the marinade is usually vinegar but can also include citrus juice or wine. Essentially it is pickling, but I hesitate to admit that because I don't want any preconceived notions about pickled fish turning you away from this perfectly delicious recipe.

That said, there are versions of escabeche in many, many cultures. It is not always made with fish either. In Spain chicken, rabbit or pork versions are common.

There are examples in Pacific-Asian cuisine also. But the origin of the word escabeche is Persian. The idea was brought to Spain by the Arabs during the Moorish conquests. The word derives from al-sikbaj, the name of a popular meat dish that was cooked in a sweet and sour sauce, usually vinegar and honey or date molasses.

Rice, pasta and couscous. All cultures feature some version of these starchy standards. I could make an argument that these foods are the backbone of a successful meal. But that argument would only be half the story behind Rice, Pasta, Couscous: The Heart of the Mediterranean Kitchen from Jeff Koehler and Chronicle Books.

Because I was drawn to this cookbook for other reasons; for starters the author impressed me with his photography and writing skills as much as his inspired collection of recipes. This book has a very personal feel to it. Koehler’s descriptions of the recipes and his travels in researching this book give great insight into one of my favorite subjects, why we love the foods we love, both individually and culturally.

Though many areas of the globe feature versions of these staples, Koehler chooses to concentrate his focus on Mediterranean flavors and styles. Which seemed a warning sign to me that I’d likely find a collection of risotto recipes as familiar as a beloved old nonna.