Food stalls are an essential part of Thai life and can be found on countless city streets, market forecourts, roadside drive-ins, harbour walls and railway platforms across the country. Most Thais perch on tiny stools as the traffic hurtles by, and eat at these open air, one-dish specialist stalls, at least once a day, because they provide the freshest, most authentic Thai cooking. Now Vatcharin Bhumichitr invites his readers to join in the Thai streetfood experience, introducing key street dishes from across Thailand - beginning in Bangkok and its surrounding areas, then moving on to the southern seashores, the isolated northeast and finally the far north. Covering soups, noodles, salads, stir-fries, grilled dishes, curries and desserts, this tantalising collection includes such favourites as Som Tam, a fiery grated raw papaya salad and Khao Niew Mamuang, a mango and sticky rice creation - easily the most popular Thai dessert. Vivid location shots will satisfy every armchair traveller, and the 'Before You Begin' section, introducing ingredients and cooking techniques, provides all you will need to take up your wok with confidence!
Food stalls are an essential part of Thai life and can be found on countless city streets, market forecourts, roadside drive-ins, harbour walls and railway platforms across the country. Most Thais perch on tiny stools as the traffic hurtles by, and eat at these open air, one-dish specialist stalls, at least once a day, because they provide the freshest, most authentic Thai cooking. Now Vatcharin Bhumichitr invites his readers to join in the Thai streetfood experience, introducing key street dishes from across Thailand - beginning in Bangkok and its surrounding areas, then moving on to the southern seashores, the isolated northeast and finally the far north. Covering soups, noodles, salads, stir-fries, grilled dishes, curries and desserts, this tantalising collection includes such favourites as Som Tam, a fiery grated raw papaya salad and Khao Niew Mamuang, a mango and sticky rice creation - easily the most popular Thai dessert. Vivid location shots will satisfy every armchair traveller, and the 'Before You Begin' section, introducing ingredients and cooking techniques, provides all you will need to take up your wok with confidence!
Rezensionen / Stimmen
Over 100 easily mastered and autentic one-dish meals from the market stalls, food-carts and noodle-boats of Thailand from the premier Thai restaurateur, chef and author.
Over 100 easily mastered and autentic one-dish meals from the market stalls, food-carts and noodle-boats of Thailand from the premier Thai restaurateur, chef and author.
Sprache
Verlagsort
Verlagsgruppe
Illustrationen
Colour photography by Martin Brigdale & Samchai Phongphaisarnkit
Maße
Höhe: 240 mm
Breite: 242 mm
Dicke: 13 mm
Gewicht
ISBN-13
978-1-85626-402-0 (9781856264020)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Vatch came to London in 1976, and since then has remained our premier Thai restaurateur, chef and cookery book author. He is the founder of three of the capital's best Asian restaurants: 'The Chang Mai' in Soho, 'The Thai Bistro' in West London (named 'Hot New Restaurant of the Year' by the Egon Ronay Guide in 1996) and 'Southeast W9.' His most recent book for Kyle Cathie, South East Asian Salads, was published earlier this year.
Vatch came to London in 1976, and since then has remained our premier Thai restaurateur, chef and cookery book author. He is the founder of three of the capital's best Asian restaurants: 'The Chang Mai' in Soho, 'The Thai Bistro' in West London (named 'Hot New Restaurant of the Year' by the Egon Ronay Guide in 1996) and 'Southeast W9.' His most recent book for Kyle Cathie, South East Asian Salads, was published earlier this year.
