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"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.


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Recipe - Thai Red Curry Paste Suttirat Kennedy
by Mary Suttirat Kennedy

Try this great recipe for red curry paste submitted by Mary Suttirat Kennedy.

Roger-Viollet - Cafe et Cigarette, Paris, 1925
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Thai Red Curry Paste Suttirat Kennedy

Recipe Submitted by Mary Suttirat Kennedy.

2 fresh red chiles
1 small onion
1 teaspoon ground coriander
Juice and zest of 1 lime
1 stalk lemon grass
1 clove garlic
1 teaspoon soy sauce
1 teaspoon ground cumin
1 teaspoon paprika
1/4 cup chopped cilantro
1 tablespoon grated fresh gingerroot
2 tablespoons vegetable oil

Throw everything into the food processor and blend until smooth. Store in the fridge or freezer.

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.