Bamboozled by the wealth of Thai ingredients? Well there's no need. This guide is not only a visual catalogue; it includes over 200 recipes to try out, as well as the fascinating history and traditions surrounding this rich culture. There is a full-colour guide to ingredients with information about buying, preparation and cooking techniques to ensure you have all the basics. Discover how to deal with all the Thai foods, from rice and noodles to tofu and dried fish. The recipe collection brings together classic and modern dishes such as Kaffir Lime Fishcakes, Green Curry with Lemon Grass and Coconut Rice, and tempting desserts such as Mangoes with Sweet Sticky Rice. With photographs, a wealth of useful information and delicious recipes, this is an authoritative guide to Thai food and cooking.
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Illustrationen
Maße
Höhe: 310 mm
Breite: 241 mm
Dicke: 23 mm
Gewicht
ISBN-13
978-0-7548-1210-4 (9780754812104)
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Schweitzer Klassifikation
Judy Bastyra is an accomplished author who has published over 20 books on food and social issues for both children and adults. When not writing books, she works as a freelance journalist and has contributed to The Times, Company, Good Housekeeping, BBC Good Food, Homes and Gardens and Woman's Own. Judy also works as a restaurant consultant devising new menus. She has appeared on many radio and television programmes for BBC Radio 4, LBC and BBC 1. Becky Johnson trained and worked as a chef at Villandry in London and Ballymaloe house in Southern Ireland before embarking on a two-year journey of culinary discovery through Asia, Australia and America. She now works freelance as a food stylist, for national newspapers, magazines and books as well as writing recipes and features in food magazines.
