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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 - Thai Fried Rice
by Angela Peters

Angela Peters shares this recipe for a savory Thai style fried rice prepared like the more common Chinese style fried rice.

Desmond Ohagan - Jamaican Skies
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Thai Fried Rice

Recipe Submitted by Angela Peters.

2 tablespoons peanut oil
2 ounces thinly sliced boneless pork
6 cloves garlic
3 sliced scallions
2 cups cooked rice
1/4 cup hot Thai fish sauce
2 teaspoons Asian chile sauce
1/4 cup cilantro leaves
6 thin cucumber slices
Lime wedges

Heat the oil in the wok until smoking. Add pork and cook for one minute. Add scallions and garlic and cook for 30 seconds. Add rice. Cook for 2 minutes, stirring. Add fish sauce and chile sauce. Cook for one minute. Add cilantro and cucumber. Serve with lime.