The authentic taste of South-East Asia: 125 exotic recipes shown in 250 stunning photographs. You can celebrate the authentic tastes and aromas of one of the world's best-loved cuisines in this exciting cookbook. It includes all the classic dishes, bursting with taste, including Crisp-fried Crab Claws, Chiang Mai Noodle Soup, Chicken and Lemon Grass Curry, Thai Fried Noodles, and Mango and Lime Fool. It features a guide to Thai equipment, ingredients and cooking techniques so you have everything you need to make delicious Thai food right away. Every course of the Thai meal is covered: Soups, Appetizers and Snacks; Fish and Shellfish; Poultry and Meat; Vegetable Dishes; Rice and Noodles; Salads; and Desserts. At-a-glance notes provide a full nutritional breakdown for each recipe helping you to plan a healthy diet. Thailand is renowned for its fresh, fragrant and exotically spiced food. This enticing book shows you exactly how to recreate this wonderful cuisine, in 125 fabulous recipes. All the most popular and classic Thai dishes are included, as well as dozens of innovative ideas and contemporary variations.
Over 250 stunning and inspirational photographs show you the vibrant, mouthwatering Thai dishes. Thai cooking techniques are all covered in detail, and the book presents the background of the culinary culture of the country, including the way in which Thai people eat, both at home and at Thailand's famous street-food stalls.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Broschur/Paperback
Fadenheftung
Illustrationen
Maße
Höhe: 211 mm
Breite: 182 mm
Dicke: 20 mm
Gewicht
ISBN-13
978-1-78019-236-9 (9781780192369)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Judy Bastyra is a full-time writer who has published over 20 books on cooking and popular social issues. She has a particular interest in Thailand and has visited the country many times, researching recipes and writing about the food and the culture. Becky Johnson worked as a chef before embarking on a two-year journey of culinary discovery around the globe. Extensive travel in South-east Asia has given her an incomparable knowledge of Thai cuisine.
