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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.


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Recipe - Thai Style Salsa
by Wen Zientek-Sico

Not all that traditional of a recipe, this basic salsa recipe has been pumped up with some traditional Thai ingredients for a salsa that is simply fantastic. Use as you would regular salsa, and serve with tortilla chips, over grilled fish or chicken, or use as a non-traditional topping for baked potatoes or rice.

Mary Graves - Espresso
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Thai Style Salsa

Not all that traditional of a recipe, this basic salsa recipe has been pumped up with some traditional Thai ingredients for a salsa that is simply fantastic. Use as you would regular salsa, and serve with tortilla chips, over grilled fish or chicken, or use as a non-traditional topping for baked potatoes or rice.

1 1/2 cups chopped tomatoes
1/3 cup minced shallots
Freshly squeezed juice and zest of one lime
2 crushed garlic cloves
2 tablespoons Thai fish sauce
2 tablespoons palm sugar or light brown sugar
2 tablespoons chopped fresh cilantro root (or stems and leaves)
1 tablespoon finely minced fresh galanga or gingerroot
2 teaspoons Thai chile sauce (or to taste)

Mix all of the ingredients together in a small bowl. Let sit for at least 2 hours before serving at room temperature for the flavors to blend. It is best at room temperature, but can be made up to a day in advance and chilled until ready to serve.

Makes about 2 cups.

Preparation Time: 5 minutes
Sitting Time: 2 hours
Total Time: 2 hours, 5 minutes