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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.

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 - Thai Vegetarian Green Curry
by Import Foods

While not traditional, vegetarian curries are actually some of the best Thai dishes you can try. This one is especially nice with its mixture of green curry paste and traditional Thai ingredients.

Thai Vegetarian Green Curry

Recipe Submitted by


1 cup firm tofu, cut into 1/2 in squares
1-2 tablespoons green curry paste
1 1/2 cups coconut milk
1 green bell pepper, cut into thin strips
1/4 cup green peas, fresh or frozen
1/2 cup bamboo shoots
1 medium carrot, cut diagonally
3-4 small green squash, sliced
2 tablespoons dark sweet soy sauce
1 cup fresh bean sprouts

Marinate tofu in sweet soy sauce for 20 minutes, drain. Heat 1 tablespoon vegetable oil in a medium saucepan, fry curry paste for 1 minute. Add 1/4 cup of coconut milk, tofu and all the vegetables except the peas & bean sprouts. Simmer for 5 minutes.

Add remaining coconut milk, bring to boil, reduce heat and simmer until vegetables are nearly tender. Add peas and bean shoots. Cook for 5 to 10 minutes. Serve with jasmine rice. Garnish with chopped shallots.

Import Food offers a complete line of fresh Thai groceries at wholesale prices, and their website contains a large collection of recipes that allow you to shop as you learn how to prepare Thai cuisine. is the most convenient way to order authentic products, and you will find that their prices can't be beat. They are a direct importer, and they carefully select the finest quality fresh products to ensure your complete satisfaction. They carry all of the ingredients needed to make this recipe, plus hundreds of others.