Thai Cooking (Hardcover)
[techniques, Over 50 Recipes]
Periplus Editions, 9780794650292, 128pp.
Publication Date: August 15, 2006
* Individual store prices may vary.
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.
About the Author
Robert Carmack, an American residing in Sydney, is a highly acclaimed television food stylist and writer. Carmack has worked closely with James Beard in New York and Anne Willan in Paris, and on Time-Life's celebrated The Good Cook series. Sompon Nabnian is an internationally renowned cooking teacher and the director of the Chang Mai Cooking School.
Praise For Thai Cooking: [techniques, Over 50 Recipes]…
"But the book really shines with its authentic recipes that are clearly written, easy to prepare and accompanied by a presentation picture. I get hungry just writing about it!"—Ask Peg