RegionalRecipes  
 
Regional Recipes Text Introduction


Home
About Us
Recipes
Articles
Ingredients
Regional Profiles
Regional Cooks
Regional Books
Regional Wares
Links
Free Newsletter
Support Us
Feedback




"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
 
Recipe - Leslie's Thai Chile Paste
by Leslie Lee

Try this spicy chile paste submitted by Leslie Lee.

Henri Silberman - New York - Sky Over Manhattan
Buy This Art Print At AllPosters.com
Why Posters?

Leslie's Thai Chile Paste

Recipe Submitted by Leslie Lee.

30 small fresh green birds-eye chiles
7 cloves garlic
5 shallots
1 teaspoon white peppercorns
1 teaspoon salt
1 tablespoon chopped coriander root
5 tablespoons chopped lemongrass
7 slices galanga
1 teaspoon kaffir lime rind
1 teaspoon shrimp paste

Mix all the ingredients in a food processor or pound with a mortar and pestle until a smooth paste forms.

This recipe is part of our special feature on Thai Curries: Thai Curry - Adding the Flavors of Thailand to Your Table Tablespoon by Tablespoon. Read the article for hints and tips about making and using Thai curry pastes along with dozens more great recipes.