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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 - Khanom Bualoy
by Puangpen Prescott

Desserts are not as common in Thailand as they are in the West, but this recipe for a creamy pudding is popular. Submitted by Puangpen Prescott, it is easy to make with ingredients commonly found in Asian markets or the ethnic section of your local grocery store.

P. Craig - Hillside-Tuscany
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Khanom Bualoy

Recipe Submitted by Puangpen Prescott


1 1/2 cups glutinous rice flour
1/2 cup coconut cream
2 cups coconut milk
1/2 cups brown sugar
a pinch of salt

Preparation: Place glutinous rice and 1/2 cup coconut cream in a large bowl. Knead till smooth and form into small balls. Drop the balls into boiling water. When the balls are cooked they will float up to the top. Remove from water and place them in the mixture of coconut milk, brown sugar and salt. Heat through and serve warm.

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.