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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 - Green Papaya Salad
by Puangpen Prescott

Green papaya? Mixed with fish sauce? And chile peppers? You bet! It is a wonderful traditional Thai side dish that is exceptionally good with barbecued chicken and other meat dishes. Shared by Puangpen Prescott, it is very easy to make.

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Green Papaya Salad

Recipe Submitted by Puangpen Prescott


4 medium red and green chilie peppers
2 large cloves garlic, skinned
1 cup green or string beans, cut 1" pieces
6 cherry tomatoes, cut each in half
2 teaspoons ground peanuts (optional)
2 tablespoons small dried shrimp
1 green papaya meat grated

5 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons sugar
4 tablespoons finely ground dried shrimp

Combine the dressing ingredients in a small bowl except dried shrimp and set aside. Using a mortar and pestle, pound chilies and garlic to coarse texture. Add papaya, green beans, tomatoes and pound 1-2 minutes longer, mixing with a spoon while pounding. Add dried shrimps, peanuts, dressing and mix well. Serve immediately.

Note: take care when you grate the papaya that none of the portion next to the seeds gets in since it has better taste.

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.