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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 - Yum Yai
by Puangpen Prescott

This very flavorful (and spicy) recipe for a traditional Thai salad was contributed by Puangpen Prescott. The salad is a unique mixture of meat and vegetables and incorporates ingredients that are easy to find even if you do not have access to an Asian or Thai market.

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Yum Yai

Recipe Submitted by Puangpen Prescott


1/4 cup steamed pork, thinly sliced
1/4 cup steamed chicken breast, shredded
1/4 cup cooked shrimp
1/4 cup ground dried shrimp
1 cup thinly sliced cucumber
1/2 cup thinly sliced carrots
3-4 sprigs mint leaves
1 sprig cilantro
1 red chili pepper, finely sliced

1/2 cup vinegar
1/4 cup corn syrup
1 1/2 teaspoon salt
3 red chili peppers
7 cloves garlic, peeled

Preparation: Pound red chili peppers, salt and garlic together in a mortar till fine. Add vinegar and corn syrup. Mix well. Toss the meats and vegetables together lightly with dressing. Serve garnish with mint leaves, cilantro and sliced red chili pepper.

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.