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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 - Chicken In Pandamus Leaves
by Pauline Loo

This quick and easy main dish recipe was submitted by Pauline Loo. She suggests using aluminum foil in place of the pandamus leaves if you cannot find them.

Venice - Italy
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Chicken In Pandamus Leaves

Recipe Submitted by Pauline Loo

700 grams (1.5 pounds) chicken breast (washed and dried)
1 tablespoon green paste
1 tablespoon (Mea Kong) whiskey
500 milliliters (2 cups) coconut milk
2 tablespoons evaporated unsweetened milk
2 tablespoons of sugar
1 teaspoon MSG
1 teaspoon salt
4 pandamus leaves (must have been exposed to the sun) braised and torn
Lots of other pandamus leaves to wrap the chicken in.

Mix everything up and let it marinate for 2 hours. Tie a wad of the mixture in a pandamus leaf (aluminum foil will presumably do), and deep fry for 2 minutes.

Pauline Loo has an excellent collection of Thai recipes at Thailand: Food and Recipes. Make sure to check her site for many more excellent recipes like this one.