Regional

1. Regional - Join the Community - RING SURF

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2. Sundays at Moosewood Restaurant- Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant

   Sundays at Moosewood Restaurant

   Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant:
   • Book by Moosewood Collective.
3. The Connecticut Post Online - ConnPost.com - HOME - A southwestern Connecticut daily newspaper. Incorporates the Bridgeport Post, the Telegram and the Valley Sentinel. www.connpost.com Mama
4. Guide To Complex Regional Pain Syndrome (CRPS) - Complex regional pain syndrome (CRPS) is a chronic pain condition thought to be a disorder of the nervous system. Older terms used to describe complex regional pain syndrome are reflex sympathetic dystrophy syndrome (RSDS) and causalgia. arthritis.about.com Mama
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8. Airlines by Region - Commercial airlines by region of the world where they are based. www.business.com Mama
9. Complex Regional Pain Syndrome (CRPS) - Guide To Complex Regional Pain Syndrome - Complex regional pain syndrome (CRPS) is a chronic pain condition thought to be a disorder of the nervous system. Older terms used to describe complex regional pain syndrome are reflex sympathetic dystrophy syndrome (RSDS) and causalgia. arthritis.about.com Mama
10. Kurdistan Regional Government - Visit the link for details. www.krg.org Mama
11. Real Thai- The Best of Thailand's Regional Cooking

    Real Thai

    The Best of Thailand's Regional Cooking:
    • Book by Nancie [McDermott]Create?.
12. The Regional Municipality of Halton - The official site of the Regional government, presenting general information about services, council and heritage as well as its media releases. www.region.halton.on.ca Mama
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14. Regional Ethnic Autonomy in Tibet - The official documents from Chinese Government chineseculture.about.com Mama
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20. National Audubon Society Regional Guide to the Pacific Northwest (National Audubon Society Field Guide to the Pacific Northwest)

    National Audubon Society Regional Guide to the Pacific Northwest (National Audubon Society Field Guide to the Pacific Northwest)

    • Book by NATIONAL AUDUBON SOCIETY.
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27. Southern Pacific Division - Club Racing, Rally, and Solo II information and Regional Contacts. www.scca-sopac.org Mama
28. III. Regional Autonomy for Ethnic Minorities - The official documents from Chinese Government chineseculture.about.com Mama
29. Regional Landscapes of the United States and Canada

    Regional Landscapes of the United States and Canada

• Book by Stephen S. Birdsall, Eugene J. Palka and Jon C. Malinowski.

Sundays at Moosewood Restaurant- Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant

Sundays at Moosewood Restaurant

Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant:

Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis.

Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes.

Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate.

Moosewood Restaurant is run by a group of 18 people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots.

Moosewood Restaurant contributes 1 percent of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people.

Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1 percent of the Defense Department budget towards programs that create and maintain peace in positive ways.

• Review:: 'Fantastic Cookbook for Beginning Cooks I purchased this cookbook about 15 years ago - - a little while before I moved out on my own. I purchased "The Joy of Cooking" and "The Silver Palate" at the same time. This is an excellent cookbook. -Every single recipe turns out well and as it should. A rarity in any cookbook. -It is well laid-out. One recipe per page, ingredients separate from method, limited cross referencing required, easy measurements. -simple techniques. -informs you ahead what can be made in advance. -excellent index; a necessity in a cookbook so often overlooked. I now own about 40 cookbooks or so, am married with children and have entertained many guests. This book taught me how to cook gently and easily. I highly recommend it to anyone just starting out whether they are vegetarian or not. I still use it and (although you may not believe me) some of the recipes are much, much better than those in fancier cookbooks for the same items. And easier too. Oh and did I mention? Everything made from it tastes good.
• Review:: 'Really great book! I've used this book so many times that the binding is cracked. There are post-it notes sticking up from too many pages to count. And the book automatically opens to my favorite recipe, Pasta e Fagioli. It is my idea of the ultimate comfort food, and I cannot count how many times we've enjoyed it. This book is a classic. Really good food that is also really good for you.
• Review:: 'a brief education of ethnic cooking Sundays at Moosewood is divided into chapters, each dedicated to a culinary taste. Its a bit overwhelming to read it straight through and then select a few recipes to make into a meal - however, they help you with a section in the back that mixes and matches recipes from different chapters. I think that is one of the book's best features. I'm not a vegetarian, but a lot of my dinner guests are - and Moosewood guarantees a truly interesting dining experience without the addition of meat. Like other reviewers, I sometimes grill fish, chicken or steak to serve with the veggie-centered recipes.
• Review:: 'Vegetarian (and fish) dishes from around the world I've had this book for more than 10 years and still return to it periodically when looking for something unusual, yet easy to prepare. The book is organized into 18 ethnic regions, less a comprehensive collection of world recipes, more like an eclectic, culinary passport to some areas perhaps less familiar to American cooks: Africa South of the Sahara, Caribbean, Finland, Armenia and Eastern Europe. Each chapter features an essay on the region by the contributing writer, followed by a sampling of the region's cuisine, from appetizers and salads to desserts and after-dinner drinks. The recipes are as varied as the cuisines, though all are fairly straightforward, emphasizing fresh, easily accessible ingredients. Some recipes can be prepared in under 30 minutes, while others can be an hours-long labor of love (assuming one finds meal preparation theraputic, as I do.) I've found the chapter on North Africa to be a favorite; I can't count how many times I've prepared Fatima's Salad, an intoxicating blend of potatoes, carrots, beets, peppers, vinegar and olive oil, each time with raves from my guests. And Mahshi Filfil, a dish of rice-stuffed bell peppers with a creamy feta cheese sauce, has convinced my finicky Armenian family that there's more than one way to stuff a vegetable. As to the recipes' authenticity, most are modified creations of ethnic dishes, in many cases substituting vegetables or soy products for meat or for hard-to-find ingredients. It is not a book for the cook interested in authentic ethnic cooking; a more accurate description is a collection of Americanized recipes that pay their respects to world cuisines. An eclectic book, it has a little something for everyone; it specializes in nothing, celebrates everything and encourages the cook to gently step beyond the boundaries of one's own culinary traditions, into exotic cuisines from around the globe.
• Review:: 'pushing it This is a fairly good cook book that seeks to expand on the earlier Mossewood series of outstanding vegetarian eating ideas. Perhaps it is that I have gotten a lot of them and have grown tired of the style, but we hardly got into any of these recipes - they did not make it into the pantheon of great meals we like to serve friends over and over, which the earlier versions did. As such, we felt that this book is over-reaching a bit.

• Similar books:
• Moosewood Restaurant Cooks at Home- Fast and Easy Recipes for Any Day
• Moosewood Restaurant Low-Fat Favorites- Flavorful Recipes for Healthful Meals
• Moosewood Restaurant Celebrates - Festive Meals for Holidays and Special Occasions
• Moosewood Restaurant Daily Special- More Than 275 Recipes for Soups, Stews, Salads and Extras
• Moosewood Restaurant New Classics

Real Thai- The Best of Thailand's Regional Cooking

Real Thai

The Best of Thailand's Regional Cooking:

• Review:: 'Delicious and easy Almost every recipe I have made out of this book has tasted fantastic and has been relatively straightforward to prepare (which is really saying something coming from a domestically inept college student who can burn water!). [McDermott]Create? includes a wide variety of recipes, from the banquet-worthy to tasty noodle dishes that can be thrown together in 15 minutes, and uses authentic ingredients although substitutions are suggested for those without the good-fortune of having a local Asian supermarket. Unusually, many of the recipes turn out just as good if you halve the quantities (with the exception of the coconut cream in the curries) - a plus for those cooking for one or two, and often still work with a few more or less ingredients depending on what's in the pantry. While the large number of ingredients that need to be chopped and pounded for the green curry paste make it somewhat time-consuming to make from scratch, it is absolutely worth the effort - the green chicken curry is the best I've ever had, both in Thailand and at home.
• Review:: 'Fantastic Cookbook - been using over 8 years! We've been using this book as our Thai cooking bible now for eight years, from LA to Baltimore. We became so addicted we even bought a kaiffer lime tree (sadly, had to leave in LA.) We love the tome kai gia, the clay pot shrimp with bean thread noodles, crab fried rice and use the dipping sauce for beef to marinate pork ribs. Once you master the flavors, the recipes are easy to adapt to your taste. We add ginger to the dipping sauce, and cut down on the coconut milk in the tome kai gai. However you do it, it's an amazing cook book. You will need to find a Thai grocery store in your area, though.
• Review:: 'Fantastic This book is excellent for those interested in Asian meals but do not have a lot of understanding of the grocery list that goes along with it. Meals are simple, delicious and easy to put together.
• Review:: 'Great recipes This is a great cookbook. The recipes are relatively easy and the author lists easily found substitutes for hard-to-find authentic thai ingredients. The only problem I have is with the layout of the book. It is organized by region which is nice in the sense that you can read about the region and see what they eat but for practicality, I would prefer appetizers, entrees, noodle dishes, desserts etc. grouped together.
• Review:: 'excellent source of authentic and easy to produce recipes Like the author, I was also a Peace Corps Volunteer in Thailand (though it appears from her introduction to the book that she preceded me there by about 15 years).

  Anyway, I was thrilled to learn of this book soon after I returned to the U.S. in the early 1990's. My sister had discovered it soon after she had visited me in Thailand, and had found the recipes to authentically replicate many of the dishes she remembered from her first-hand Thai experience. I was skeptical when my sister initially told me of the book, but was pleasantly surprised from the moment that I began to read through it -- so pleased, in fact, that my sister gave me her copy right there on the spot, and then went out the next day to replace her own copy.

  What so pleased me was the genuine authenticity of the recipes captured in the book (rather than the "westernized" or "fusion" versions that are contained in so many recipe books, and on far too many a restaurant menu these days). Many of these other books are really glorified "coffee table" books, whereas [McDermott]Create? has compiled here a practical working guidebook that addresses the entire breadth of Thai cuisine. The recipes contained in her book masterfully and faithfully reproduce the exact dishes that you might find in a restaurant (large or small) or in a typical Thai home, and they are generally quite easy to replicate. As a byproduct of being more authentic, the versions that she has captured in this book also have the added benefit of tasting better than many of the dishes that you are likely to encounter at many Thai restaurants here in the U.S. If you want a book to cook from (and not just to display), this is the one.

• Similar books:
• Quick & Easy Thai- 70 Everyday Recipes
• The Curry Book- Memorable Flavors and Irresistible Recipes From Around the World
• The Everything Thai Cookbook- From Pad Thai to Lemongrass Chicken Skewers--300 Tasty, Tempting Thai Dishes to You Can Make at Home (Everything Series)
• True Thai- The Modern Art of Thai Cooking
• Thai Food