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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 - Green Papaya Salad Peters
by Angela Peters

Angela Peters shares her version of this very traditional Thai salad. Green papayas are available at most Asian markets.

Paul Brent - Bay Caribe
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Green Papaya Salad Peters

Recipe Submitted by Angela Peters.

1 green papaya, peeled and shredded (about 4 cups)
6 garlic cloves, peeled
1 dried chili, soaked in water
7 peppercorns
1 tablespoon tamarind juice or puree
3 tablespoons fish sauce
3 tablespoons palm or granulated sugar
2 tablespoons lemon juice
1/4 cup ground dried shrimp
1/4 cup lemon cut into small cubes
Cabbage and lettuce leaves for garnish

Gently crush shredded papaya with mortar and pestle or with the back of a large spoon. Set aside. Crush garlic, dried chili and peppercorns in mortar or blender, mixing thoroughly. Combine tamarind juice, fish sauce and sugar in a pot and heat to a boil. Remove from heat and allow to cool. Add lemon juice and mix with chili paste. Add the crushed papaya, dried shrimp and lemon cubes and mix thoroughly. Serve on cabbage or lettuce leaves. Makes 4 to 6 servings.