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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 - Golden Bag
by The Thai Cook

Golden Bag is one of my favorite Asian appetizers...and this excellent recipe shared by The Thai Cook allows you to make them at home. Beautiful and elegant, these are wonderful for a special occasion or dinner.

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Golden Bag

Recipe Submitted by "The Thai Cook".

1 cup chopped pork
1 cup crab
6-8 truffles, chop into small pieces
1 egg yolk
small pao-pea wonton

1.Mix pork, crab, and truffles. Add egg yolk and some flour, stir to mix well, salt and pepper.
2.Form the mixture, place on wonton and wrap it, use the green onion to tie the bag.
3.Deep-fry over high heat temperature, until golden brown. Transfer to a paper towel to drain. Place on a platter.
4.To serve arrange the golden bag on a serving plate and place sauce along side.

Sauce 3-4 tablespoons sugar
4 tablespoons arrack vinegar
red large bird pepper, cut into small pieces

1.Melt sugar and vinegar, until stick.
2.Add some salt and red large bird pepper.

The Thai Cook runs the excellent Pad Thai web site which is full of terrific Thai recipes and beautiful photos.