This book is not a collection of Chicken Fried Steak or Poke Salad With Ham Hocks recipes. The title refers to different countries, not “out in the country.” In that pursuit, this is a great sampler of recipes from different cultures and climes. The book can give you a peek into styles of cooking you may want to explore in greater detail. There are French, Italian, German, and Spanish recipes. But there are also recipes from Lebanon, Romania, Peru, Venezuela, Japan, Iran, Israel, China, and Poland.

Take a journey from your kitchen to places you always wanted to visit. Once you get to know what they eat in Tunisia, maybe you will relate more to that country. Try this recipe; it may be your first ‘culinary travel ticket.’

Braised Beef with Rice and Olives (Marketzeit)

2 tablespoons olive oil
1 pound stewing beef cut into 1-inch cubes
2 onions, chopped
1 clove garlic, minced
4 ounces raw (uncooked) long-grain rice
1 cup beef broth
2 cups canned tomatoes
Salt, to taste
Freshly ground pepper, to taste
1/2 cup pitted green olives, sliced
1 cup chopped parsley

Heat the olive oil in a Dutch oven or enameled casserole. Add the beef cubes and sauté evenly over moderately high heat until barely browned, about ten minutes.

Stirring constantly, add the onions, garlic, and rice and cook for a minute or two. Reduce heat and stir in beef broth and tomatoes.  Season, to taste, with salt and pepper. Bring to a boil, then lower heat and simmer for one hour.  Add the sliced olives and continue simmering until meat is tender, about 30 minutes.

Serve in the casserole, garnished with chopped parsley. (Preparation time: 15 minutes Cooking time: 1 1/2 hours)

Make 4 servings.

From “Larousse Treasury of Country Cooking”