"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 - Fried Radish
by The Thai Cook
The Thai Cook shares this delightful and easy recipe for radish cakes. They make a great dish for an appetizer or side dish, and are also great as a base for stacks of other Thai ingredients.
Recipe Submitted by "The Thai Cook".
2 cups rice flour
1/4 cup "toa yai mom " flour
2 cups water
1 cup grated radish, squeeze with salt until dried
1/4 cup dried shrimp
3/4 cup peanut, boiled
2 teaspoons salt
1.Mix rice flour and toa yai mom flour, gradually add water.
2.Add radish, salt, dried shrimp, and peanut. Mix well.
3.Place on a tray, steam for 25 minutes, until cooked. Leave cool, and cut into pieces.
4.Deep fry over medium heat temperature, serve on a plate.
The Thai Cook runs the excellent Pad Thai web site which is full of terrific Thai recipes and beautiful photos.