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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 - Tim's Thai Red Curry Paste
by Timothy Larkin

Try this spicy red curry paste submitted by Timothy Larkin.

Rick Novak - Island Keys
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Tim's Thai Red Curry Paste

Recipe Submitted by Timothy Larkin.

4 fresh red chiles, seeded and chopped
5 garlic cloves, minced
2 stalks lemongrass, minced
1 large bunch leaves and stems cilantro, chopped
3 tablespoons minced galanga or gingerroot
3 tablespoons chopped shallots or onion
1 tablespoons chopped Kaffir lime peel or zest of 1 lime, chopped
2 teaspoons coriander seeds
1 teaspoon sea salt
1 teaspoon peppercorns

Place all the ingredients in a blender or food processor and process to a smooth paste. Makes 1 cup. Freeze forever or refrigerate for a week.

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.