RegionalRecipes  
 
Regional Recipes Text Introduction


Home
About Us
Recipes
Articles
Ingredients
Regional Profiles
Regional Cooks
Regional Books
Regional Wares
Links
Free Newsletter
Support Us
Feedback




"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 - Tod Mun Khao Pode
by Puangpen Prescott

Take advantage of fresh corn on the cob to make these savory Thai cakes from this easy recipe submitted by Puangpen Prescott.

Howard Behrens - Villa Balbianello
Buy This Art Print At AllPosters.com
Why Posters?

Tod Mun Khao Pode

Recipe Submitted by Puangpen Prescott

Ingredients: 1 cup raw sweet corn (sliced from fresh cobs)
1 teaspoon ground coriander root
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons wheat flour
2 tablespoons rice flour

Preparation: In mortar and pestle, grind garlic, coriander root, salt and pepper. In medium bowl, mix all the ingredients together well. Form patties and fry in hot oil in a pan. Do not deep fry since the patties will come apart. Serve with sweet and sour cucumber salad.

Puangpen Prescott has a Thai-American Family Site which includes many different interesting articles about the Thai lifestyle, cuisine, history, festivals, and lots of excellent Thai recipes.