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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 - Steamed Jasmine Rice for Two
by Wen Zientek-Sico

Once you try jasmine rice it might be difficult for you to ever eat regular rice again. It is indeed that good. Soft, fragrant, and just plain heavenly, jasmine rice is a staple in Thai cuisine. And with good reason! This recipe produces ample rice for two to enjoy for dinner.

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Steamed Jasmine Rice for Two

Once you try jasmine rice it might be difficult for you to ever eat regular rice again. It is indeed that good. Soft, fragrant, and just plain heavenly, jasmine rice is a staple in Thai cuisine. And with good reason! This recipe produces ample rice for two to enjoy for dinner. Do not attempt to double or triple the recipe or disaster will strike. Use another recipe for jasmine rice for better results.

1 cup jasmine rice
2 cups water

Rinse the rice well several times until the water runs clean from it. Drain thoroughly. Combine the rice and water in a medium heavy saucepan and place over medium high heat. Bring to a boil, cover tightly, and reduce the heat to low. Simmer for 15 minutes. Check the rice to see if all of the water had been absorbed and if the rice is soft. If not, recover and simmer for 3-4 minutes more. Turn off the burner, but leave the covered pan on the stove. Let the rice sit undisturbed for 10 minutes (and up to 30-40 minutes) before serving. The rice will stay hot for at least that long in a heavy pan. Fluff the rice with a fork before serving.

Makes 2 servings.

Preparation Time: 5 minutes Cooking Time: 25 minutes Sitting Time: 10 minutes Total Time: 40 minutes