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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 - Crispy Fried Noodles
by Pauline Loo

This yummy and easy noodle recipe was submitted by Pauline Loo.

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Crispy Fried Noodles

Recipe Submitted by Pauline Loo

450 grams rice vermicelli
2-3 cups oil for deep frying
1 whole chicken breast, sliced
125 grams lean pork, sliced
4-5 shrimps, cut into 2 or 3
2 shallots, chopped
4 cloves garlic, chopped
2 tablespoons fried yellow bean curd, sliced
1/4 cup bean sprouts salt to taste
3 eggs, beaten
1/4 cup vinegar
1/4 cup fish sauce
1/3 cup granulated sugar
1/2 teaspoon chili powder
Fresh coriander leaves

Soak vermicelli in cold water until soft. Let it dry for a few hours. Heat the oil in a deep saucepan. Deep-fry the vermicelli, a small portion at a time, in very hot oil until crispy and golden. Drain on paper towel and set aside. In a frying pan heat 1/4 cup of the remaining oil. Fry the garlic and shallot until crisp and golden.

Add the bean curd. Stir in the chicken the shrimps, and the pork for 5 minutes. Season to taste with salt. Stir in the beaten eggs, cooking until the eggs are set. Sprinkle the vinegar on the metal rim of the pan, fish sauce and sugar and stir until the liquid has partly evaporated. Finally, add the chili powder, reduce to a low heat, stir in the crispy vermicelli. Mix well. Remove to serving dish and garnish with fresh coriander leaves. Serve with fresh bean sprouts.

Makes 4 servings.

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.