University of Chicago Press Book Releases for July posted by Ruth Paget

University of Chicago Press Book Releases for July and Recommendations - click below:

University of Chicago Press Books for July

I like monthly book recommendations.

Posted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

National Taiwan University Library is carrying my book posted by Ruth Paget

Thank you National Taiwan University Library for carrying my first edition book about Virginia entitled More Leisure than Money.

Posted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Amazon Italy is carrying my book Marrying France posted by Ruth Paget

Thank you Amazon Italy for carrying my book Marrying France.  Molto Grazie!

Posted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Open Library Org has collected my work posted by Ruth Paget

Thank you Open Library Org online library for listing me as an American Food Writer and carrying my work.

Posted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France 

Abe Books France is carrying my book posted by Ruth Paget

Thank you Abe Books France for carrying my first edition book Edible Alchemy about at ethnic restaurants around Monterey County as a restaurant reviewer and cooking Mediterranean meals at home.

Posted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Monsoon by Robert D. Kaplan looks interesting posted by Ruth Paget

My summer read is going to be Monsoon by Robert D. Kaplan about the importance of the countries on the Indian Ocean for the US in the near future.  Click below for Amazon details:

Click for info on Monsoon by Robert D. Kaplan

Posted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Thai Red Curry with Shrimp and Vegetables at Ginger Thai in Salinas, California by Ruth Paget

Thai Red Curry with Shrimp and Vegetables at Ginger Thai in Salinas, California by Ruth Paget 

Diners can order Thai red curry with just vegetables, chicken, beef, or shrimp and rice at Ginger Thai in Salinas, California. I love shrimp for many reasons and ordered it to go with the organic Salinas Valley vegetables in this spicy but not hot dish. 

I like Thai curries like the one I ordered, because they start out with fresh, strong “aromatics” – onions, garlic and fresh ginger that are stir-fried. Homemade curry paste made from sweet red peppers is added in with shrimp marinated in fish sauce – Thai nam pla, followed by vegetables. Coconut milk is added as the last ingredient to complete the curry. 

At Ginger Thai, this dish called Pad Prik Khing in Thai, is made with 3-inch strips of Chinese long beans, carrots cut in medallion shapes, and strips of red bell pepper. The vegetables were soft but not mushy and retained their shape. The long beans were crunchy in the center. The shrimp were large with a piquant, briny flavor and beautiful orange color. Everything combined in this curry to make every bite delicious. The curry sauce disappeared with every bite of rice. For flavor, this dish can compete European seafood dishes. 

For nutrients, this dish has several winning ingredients. Shrimp contains both selenium and iodine, which keep the thymus gland working in good order. Carrots, long beans, and red bell pepper have Vitamin A, which is good for the eyes. Red peppers and green long beans contain Vitamin C, an antioxidant, which helps protect the body from cancer. The Thais, like the Chinese, also view vitamin-rich food as medicine. 

Red curry with shrimp and vegetables, pad prik khing, delivers great flavor loaded with nutrients at Ginger Thai in Salinas, California. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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