"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
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Savoring Tuscany : Recipes and Reflections on Tuscan Cooking
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.
Recipe - Asian Recipe Phad Thai (Thai Shrimp Noodle Salad)
by Asian Recipe
This traditional Phad Thai recipe from Asian Recipe combines chicken, shrimp, and tofu for a protein packed entree.
Asian Recipes' Phad Thai (Thai Shrimp Noodle Salad)
Recipe Submitted by Asian Recipe.
3 cups narrow rice noodle
1/2 cup sliced chicken meat - small strips
4 shrimps - shelled
1/3 cup soya bean curd - cut into small silvers
1 tablespoon pickled white radish - chopped
1/2 cup oil
1 teaspoon garlic - chopped
1 teaspoon shallot or onion - chopped
1 teaspoon ground dry red chilli or paprika
1 tablespoon sugar
4 tablespoons fish sauce
4 tablespoons vinegar
1/2 cup bean sprouts
1 lime for garnishing
1/4 cup carrot, for garnishing - finely sliced
1/4 cup cabbage, for garnishing - finely sliced
2 tablespoons ground roasted peanut
Fry chopped garlic and onion till they turn yellow. Add chicken, shrimp, pickled white radish and soya bean curd. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, ground dry red chilli and stir well. Pour in the noodles, stir-fry until mixed well, stir well. Add spring onion, 3/4 of half a cup of bean sprouts (the remainder, clipped both ends, used for garnishing) stir-fry until cooked. Spoon onto platter. Garnish with ground roasted peanut, bean sprouts, carrot, cabbage and sliced lime
Visit Asian Recipe for an excellent selection of Asian recipes from Malaysia, Vietnam, Thailand, Korea, China, Japan, India, and Singapore. Make sure to check out their excellent collection of Asian recipe and cooking links as well.