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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 - Tab Tim Grob (Red Rubies)
by Puangpen Prescott

This distinctive and colorful dessert is commonly made for special occasions in Thailand. The recipe creator, Puangpen Prescott, noted that canned water chestnuts could not be used in this recipe.

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Tab Tim Grob (Red Rubies)

Recipe Submitted by Puangpen Prescott


1 cup finely diced water chestnuts
Red food coloring
1/2 cup tapioca flour
1/2 cup sugar
3/4 cup water
3/4 cup thick coconut milk
Crushed ice


Sprinkle the water chestnuts with red food colouring and stir until bright red. Put the flour in plastic bag and add the water chestnuts and shake so the pieces become well coated. Put in a colander or sieve and shake to allow excess flour to fall away. Bring 5 cups water to boil, add the water chestnuts and simmer for 3 minutes. Drain and plunge in cold water. Drain again and set aside on a cloth. Boil the sugar and the water to make syrup, allow to cool, then add the coconut milk. To serve, put a little of the water chestnut into dessert dishes and add some of the syrup and ice. Additional slices of ripe jackfruit or young coconut can be added if these are available.

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.