![Hardcover Thai Cooking: [techniques, Over 50 Recipes] Book](https://i.thriftbooks.com/api/imagehandler/m/206531E785FA24E174E0ADE002821D731A58180D.jpeg)
Thai Cooking (The Essential Asian Kitchen)
This easy Thai cookbook offers tasty recipes and useful techniques that will add a uniquely Thai flair to your cooking repertoire. Thailand's unique blends of hot and sweet, sour and salty, make its food utterly different from that of its neighbors, even though many of the ingredients are the same. In Thai Cooking you'll learn how to create over 60 of these delicious blends in your own kitchen--everything from fresh curries and tangy salads to pan-fried noodles and barbecued seafood. Simple step-by-step instructions, beautiful photographs and an extensive guide to Thai ingredients make it easy to prepare vibrant salads, delicious main dishes, refreshing drinks and desserts, as well as delicious sauces and curries. And, in addition to the familiar red, green, and yellow curries, authors Robert Carmack and Sompon Nabnian present an impressive array of authentic recipes such as Massaman, Penang and Hanglay curries. Delicious Thai recipes include: Thai Roast Duck Crab with Yellow Curry Powder Pumpkin with Pork Fried Rice with Pineapple Fish Cakes Penang Curry with Pork Chiang Mai Noodles Green Papaya Salad Bananas in Coconut Milk All the recipes are designed for home cooking, making Thai Cooking the perfect introduction to Thai cuisine.
Format:Hardcover
Language:English
ISBN:0794650295
ISBN13:9780794650292
Release Date:August 2006
Publisher:Periplus Editions
Length:128 Pages
Weight:1.80 lbs.
Dimensions:0.7" x 9.4" x 10.7"
Customer Reviews
1 rating
Awesome Recipes for Thai Sauces
Published by Thriftbooks.com User , 15 years ago
For me, my enjoyment of Thai cooking is in its broad variety of sauces which combine sweet and spicy tastes. This book does a great job of revealing the "secret" ingredients and preparation methods for making and replicating many of the sauces I enjoy at my favorite Thai restaurants. For the "mix master" types that are into "fusioning" unlikely flavors to create new and novel taste experiences, but in a traditional Thai context, this is the perfect "how to" book for you.
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