"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
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Savoring Tuscany : Recipes and Reflections on Tuscan Cooking
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.
Recipe - Phat Thai (Thai Fried Noodle)
by Tourism Authority of Thai
As far as I am concerned, you can never have too many Phat Thai (or Phad Thai or Pad Thai depending on which spelling you prefer) recipes. This addition to our collection is from the excellent Tourism Authority of Thai.
Phat Thai (Thai Fried Noodle)
Recipe Submitted by the Tourism Authority of Thailand
3 cups narrow rice noodles
1/2 cup sliced chicken meat, small strip
1/3 cup soya bean curd, cut into small silvers
1 tablespoon pickled white radish, chopped
1/2 cup cooking oil
1 teaspoon garlic, chopped
1 teaspoon shallot or onion, chopped
1 teaspoon ground dried red chilli or paprika
4 tablespoons sugar
4 tablespoons fish sauce
4 tablespoons vinegar
1/2 cup bean sprouts
1 lime for garnishing
1/4 cup carrot, for garnishing, sliced thinly
1/4 cup cabbage, for garnishing sliced thinly
2 tablespoons ground roasted peanut
Fry the chopped garlic and onion until turned yellow. Add chicken and fry until cooked. Pour in the shrimp, pickled white radish, soya bean curd. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, ground dried red chilli and stir well. Pour in the noodles, stir fry until mixed well, add spring onion, 3/4 or half a cup of bean sprouts ( the remainder, clipped both ends, used for garnishing) and stir-fry until cooked. Spoon onto a platter, Garnish with ground roasted peanut, bean sprouts, carrot, cabbage and sliced lime.
Recipe and photos reprinted with permission from the Tourism Authority of Thailand, which is a beautiful and informative site about the culture, history, and food of Thailand. There is a huge amount of useful information about traveling to and in Thailand, sightseeing, festivals, and much more for anyone planning on visiting "The Land of Smiles".