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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 - Steamed Shrimp Stuffed with Baby Corn
by The Thai Cook

This recipe, with its simple combination of ingredients and unique presentation, makes a great main dish or appetizer. The recipe and photo were shared by The Thai Cook.

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Steamed Shrimp Stuffed with Baby Corn

Recipe Submitted by "The Thai Cook".

300 grams shrimp, chopped
1/4 teaspoon pepper powder
1/4 teaspoon salt
200 grams baby corn
2 tablespoons green pea
1 teaspoon soy sauce
1 teaspoon sesame oil
1/4 cup corn flour
1 cup stock
1/2 teaspoon sugar

1.Mix shrimp with salt and pepper, add 1-2 teaspoons corn flour, beat until mix well.
2.Cover baby corn with 1.
3.Steam 4-5 minutes until cooked. Set aside.
4.Serve with gravy.


Boil stock, add soy sauce, sesame oil, green pea, sugar, and 3 tablespoons corn flour.

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