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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.


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Recipe - Yum Nuea (Spicy Beef Salad)
by Tourism Authority of Thai

One of the best known and popular yums, or savory salads, this spicy salad makes for an excellent part of a Thai dinner. Submitted by the Tourism Authority of Thailand, this recipe is easy to prepare at home.

James Blakeway - Stockholm Sweden
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Yum Nuea (Spicy Beef Salad)

Recipe Submitted by the Tourism Authority of Thailand

450 grams prime beef tenderloin
2 cloves garlic
6 fresh coriander leaves
1/4 cup sugar
2 teaspoons light soy sauce
2 teaspoons fresh lime juice
Salt to taste
Freshly ground black pepper
2 spring onions, thinly sliced
6 fresh red chillies, thinly sliced
2 tablespoons vegetable oil
Lettuce leaves

Cook the beef until medium rare, or as preferred, and cut into small thin slices. Pound together the garlic, 2 chopped coriander leaves, sugar, soy sauce, lime juice, salt and ground black pepper until smooth. Heat the oil in a saucepan and stir-fry the spice paste for 3-4 minutes. Add the beef and cook for a further minute. Remove the beef and allow to cool. Serve on a plate. Then, sprinkle the chillies on top and garnish with the remaining coriander leaves.

Makes 4-6 servings.

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".