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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 - Calamari Salad
by Asian Recipe

This great seafood salad is easy to prepare if you are familiar with calimari. "Be careful when cooking calamari as overcooked calamari tend to become tough and chewy."

Anonymous - In the Caribbean, Belize
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Calamari Salad

Recipe Submitted by Asian Recipe.

"Be careful when cooking calamari as overcooked calamari tend to become tough and chewy."

4 medium calamari (approximately 5 to 6 ounces)
3 to 4 thin slices fresh ginger
3 teaspoons fresh lime juice
2 to 3 teaspoons Sriracha chillie sauce
1 teaspoon fish sauce
3 to 4 thin slices red onion
Leaves from 6 sprigs fresh coriander
15 medium mint leaves, cut in half
Iceberg or romaine lettuce, washed and drained

Clean calamari and cut the body crosswise into 1-inch rings. Using a large strainer to hold the calamari rings and tentacles, parboil for 5 seconds till firm and opaque. Drain well and set aside. Cut slices of ginger into julienne pieces and set aside. Mix together the calamari and lime juice in a medium bowl. Add Sriracha chillie sauce and fish sauce and mix. Add ginger, red onion slices, coriander leaves, and mint leaves. Mix well to thoroughly coat all the ingredients. Serve on bed of lettuce.

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.