"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 - Sangkhaya Fakthong (Custard Pumpkin)
by Tourism Authority of Thai
This beautiful dessert composed of a hollowed out pumpkin filled with a savory custard is very popular in Thailand.
Sangkhaya Fakthong (Custard Pumpkin)
Recipe Submitted by the Tourism Authority of Thailand
5 chicken eggs
1/3 cup palm sugar
Pinch of salt
1 cup coconut cream
Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set.
Makes 4 servings.
Recipe and photos reprinted with permission from the Tourism Authority of Thailand, which is a beautiful and informative site about the culture, history, and food of Thailand. There is a huge amount of useful information about traveling to and in Thailand, sightseeing, festivals, and much more for anyone planning on visiting "The Land of Smiles".