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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 - Roasted Chicken with Lemongrass and Kaffir Lime
by The Thai Cook

More of a guide than detailed instructions, this recipe for chicken combined with a wide variety of traditional Thai ingredients allows you to mix and match flavors to your taste. This recipe was submitted by the very talented Thai Cook.

J. Gilroy - Lovely Day for a Guinness
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Roasted Chicken with Lemongrass and Kaffir Lime

Recipe Submitted by "The Thai Cook".

1 roasted or fried chicken, torn into pieces
1 stalk lemongrass, sliced
1 galingale, sliced
kaffirlime leaves, sliced
green onion, chopped
starfruit or apple, diced
chili powder
tamarind pulp
fish sauce

1.Mix chicken with galingale, lemongrass, kaffirlime leaves, starfruit, and peppermint.
2.Serve on a platter, cover with gravy.


Mix galingale, lemongrass, and kaffirlime leave with tamarind pulp. Add some chili powder, green onion, fish sauce, and lime.

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