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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 - Fried Pork Stuffed with Pineapple
by The Thai Cook

The Thai Cook shares this savory recipe that mixed pork and pineapple in a unique combination that will tingle your tastebuds.

Raymond Campbell - Fine Meal
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Fried Pork Stuffed with Pineapple

Recipe Submitted by "The Thai Cook".

500 grams pork
1 teaspoon salt
1/4 teaspoon pepper powder
1 egg
1/2 small pineapple, sliced 1 cm thick
1/2 cup bread crumbs
Oil for deep frying

1.Divide pork into 4 pieces by slicing it about 2 cm thick.
2.Make a shallow cut into pork and open it flat, salt and pepper.
3.Wrap pineapple with pork. Fasten with wooden pick. Dipping into egg and cover with bread crumbs.
4.Deep fry 3. over medium heat temperature until golden brown. Serve warm.

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