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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 - Shrimp and Pineapple Curry
by Wen Zientek-Sico

Served with rice, this is one of the simplest and most satisfying curries I have ever tried. It is full of flavor, can be prepared in less than ten minutes, and is simply marvelous. Thai curry paste can be used in place of the Favorite Seafood Curry Paste if desired, but the results are just not the same.

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Shrimp and Pineapple Curry

Served with rice, this is one of the simplest and most satisfying curries I have ever tried. It is full of flavor, can be prepared in less than ten minutes, and is simply marvelous. Thai curry paste can be used in place of the Favorite Seafood Curry Paste if desired, but the results are just not the same.

3 1/2 cups coconut milk
3 tablespoons Favorite Seafood Curry Paste
3 tablespoons Thai fish sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons tamarind liquid
1 tablespoon palm sugar or light brown sugar
2 cups chopped pineapple
1/2 pound shelled and deveined shrimp

Whisk together the coconut milk, curry paste, fish sauce, lime juice, tamarind liquid, and brown sugar in a medium saucepan. Bring the mixture to a boil over high heat. Add the pineapple and shrimp and boil for 2-3 minutes, or until the shrimp are cooked through. Serve hot.

Makes 4 servings.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes

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.