Thai cuisine is one of the most popular ways of eating, and this fabulous book has 180 wonderful, fragrant recipes to try out. It includes fascinating information about the history and traditions of this rich culture and also includes a fully illustrated guide to Thai ingredients, with preparation and cooking techniques. The easy-to-use recipe section covers every occasion for serving Thai food, including appetizers, soups, salads, poultry, vegetable and fish dishes, as well as desserts. A host of fabulous taste sensations are featured bringing together classic and modern dishes such as Green Curry Puffs and Salmon Marinated with Thai Spices, or, for dessert, there are offerings of Mangoes with Sweet Sticky Rice, and Coconut and Lemon Grass Ice Cream. This is truly a book to be treasured by all lovers of aromatic and flavourful food.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Broschur/Paperback
Klebebindung
Illustrationen
Maße
Höhe: 218 mm
Breite: 168 mm
Dicke: 18 mm
Gewicht
ISBN-13
978-1-78019-527-8 (9781780195278)
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Schweitzer Klassifikation
Becky Johnson is a professional chef who has travelled extensively in South-east Asia, which has given her an incomparable knowledge of the Thai cuisine. Judy Bastyra has written more than 20 books on cooking. She has a keen interest in Thailand and has travelled to the country many times.
