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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 - Thai Crockpot Soup
by Angela Peters

This simple make ahead soup is quickly and easily prepared in the crockpot. Submitted by Angela Peters, it uses traditional Thai ingredients and non-Thai cookware to produce a very tasty and authentic soup.

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Thai Crockpot Soup

Recipe Submitted by Angela Peters.

1 pound skinless boneless chicken breast, sliced into thin strips
32 ounces chicken broth
6 carrots, sliced
1 large onion, chopped
2 inches fresh ginger root, grated
3 minced garlic cloves
2 stalks lemon grass, chopped into large pieces
1/2 teaspoon crushed red pepper
15 ounces coconut milk
1 medium red or yellow bell pepper, chopped
8 ounce can straw or button mushrooms, drained
1/4 cup chopped fresh cilantro
1/3 cup chopped roasted peanuts
1/4 cup sliced scallions

Combine chicken, broth, carrots, onion, gingerroot, garlic, lemon grass and crushed red pepper in a crockpot. Cover; cook on low-heat setting 7 hours or high-heat setting 3 1/2 hours. Stir in coconut milk, bell pepper, mushrooms and cilantro. Cover and let stand 5-10 minutes. Remove and discard lemon grass. Ladle soup into bowls. Sprinkle peanuts and scallions over each serving.