"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 - Fried Tofu with Bean Sprout
by The Thai Cook
This simple vegetarian recipe is simple and easy to make, yet full of flavor. The Thai Cook shares this excellent recipe and photo with us.
Fried Tofu with Bean Sprout
Recipe Submitted by "The Thai Cook".
1 hard tofu, cut into pieces
2 cups bean sprout
2 sprigs celery, cut 1 inch long
1 large bird pepper, sliced
1 teaspoon sugar
3 tablespoons soy sauce
1/2 cup oil
1.Deep-fry tofu until golden brown. Set aside.
2.Fry bean sprout until cooked. Add soy sauce, sugar, celery, large bird pepper, and tofu. Stir to mix well.
3.Serve on a platter.
The Thai Cook runs the excellent Pad Thai web site which is full of terrific Thai recipes and beautiful photos.