"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
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Savoring Tuscany : Recipes and Reflections on Tuscan Cooking
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.
Recipe - Spicy Chicken with Thai Basil (Gai Phaat Bai Kaphaow)
by Viraj Talpade
This traditional Thai recipe is very quick and easy to prepare, while still being packed with fantastic flavor.
Spicy Chicken with Thai Basil (Gai Phaat Bai Kaphaow)
Recipe Submitted by Viraj Talpade.
Viraj suggests that you make this dish "in large quantities and eat with boiled rice. Wash it down with chilled Singha (thai beer if it's available)."
8 ounces thinly sliced chicken
2 ounces fresh chopped Thai Basil leaves
3 ounces fish sauce
3 ounces sliced white onions
3 ounces sliced bell peppers
1.5 ounces chili sauce
Heat and season your wok. Add the chicken first. Cook for 30 seconds. Next, add the vegetables along with the Thai Basil, cook for another 45 seconds. Season with the chili sauce and fish sauce. De-glaze the wok with 3 ounces of stock and serve.
This recipe reprinted with permission from Viraj Talpade's Easy Bachelor Recipes Column.