The exotic cooking of Thailand and Asia made easy, with a guide to ingredients and over 300 step-by-step recipes. It is a wonderful collection of authentic Thai and Asian recipes, with over 300 step-by-step recipes shown in more than 1400 photographs. . It presents a visual encyclopedia of Thai and Asian ingredients and how to use them, from rice and noodles through tofu and shellfish to meats, poultry, exotic fruits and delicious aromatic spices.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Broschur/Paperback
Fadenheftung
Illustrationen
Maße
Höhe: 221 mm
Breite: 172 mm
Dicke: 32 mm
Gewicht
ISBN-13
978-1-78019-102-7 (9781780191027)
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
Becky Johnson has worked as a chef in London and Ireland and now works as a food writer. She has toured throughout South-East Asia and is a specialist in Thai cuisine. Deh-Ta Hsiung was born in Beijing and is a well established writer, teacher, and food and wine consultant. He is the author of many books on Chinese and Asian foods. Sallie Morris is a food writer and consultant. She has toured extensively through Thailand, Vietnam, Burma, Indonesia and China gathering recipes for her work.
