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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 - Low Fat Thai Larb
by Patchara Pornpipatpong

This traditional Thai chicken salad has been made healthier, yet still traditional, by Patchara Pornpipatpong.

James Blakeway - Rome, Italy
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Low Fat Thai Larb

Recipe Submitted by Patchara Pornpipatpong.

1 pound ground chicken
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons seeded and chopped jalapeņo chiles
3 large minced garlic cloves
1/3 cup chopped scallions
2 tablespoons Thai fish sauce
1 cup chicken broth
Lettuce leaves
Chopped cilantro and lime wedges for garnish (optional)

In large bowl, combine the chicken, cilantro, lime juice, chiles, garlic, green onions, and fish sauce. Bring broth to simmer in wok or large frying pan. Add chicken mixture and stir, breaking up mixture, until cooked through but not brown and broth has evaporated. Remove any visible fat. Serve warm or cold on lettuce leaves and garnish with cilantro and lime wedges.