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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 - Avocado Cream
by Wen Zientek-Sico

This recipe, Creme de Abacate in Portuguese, is very unique to Brazil. This light dessert is refreshing and surprisingly delicious.

Rene Vincent - Porto
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Avocado Cream

This recipe, Creme de Abacate in Portuguese, is very unique to Brazil. While the use of the avocado in sweet dishes has become more and more popular, the Brazilians have been doing it forever it seems. This light dessert is refreshing and surprisingly delicious. It is a very common recipe in Brazil, and can be made with white grape juice or water instead of wine if desired.

2 large ripe avocados
Freshly squeezed juice of one lime
1/4 cup sugar
1/4 cup chilled dry white wine
Halve the avocado and remove the pit. Remove the flesh from the peel and place in a food processor. Add the lime juice, sugar, and white wine and process until very smooth. Serve at room temperature or chill until ready to serve.

Makes 4 servings.

Preparation Time: 10 minutes
Total Time: 10 minutes