Thai Food Made Easy takes you on a culinary adventure, building your store of essential Thai ingredients and making your own curry pastes and marinades. From there, on to classic Thai staples such as Pad Thai Fried Noodles, Thai Stir Fry Beef and Coconut Fish Curry - authentic dishes that are the go-to recipes for Thai food fanatics who love delicious, healthy food that is easy to cook and impressive to serve.
The myth of Thai cooking is that its exotic secrets are hard to master, out of reach for the everyday cook. We instead settle for cheap takeaway which is usually disappointing. Cooking really good authentic Thai food is actually relatively simple. There is a bit of prep to do but the cooking process is not that hard. What is vital is to get a balance of taste, so hot, sweet, salt and sour are in balance. Let Tom Kime show you how.
Rezensionen / Stimmen
BOOK QUOTES PRAISE FOR TOM KIME
2015 Fish Tales honoured by the World Gourmand Awards as one of their 'Best of the Best books from the last 20 years.
Fish Tales winner of the World Gourmand Awards
'Best Sustainable Book 2010'
'The recipes are as enticing and simple as you'd expect from a food writer of Kime's caliber. Fish tales is perfect for friends who worry about the world.'
Thomasina Miers the Times Nov 2009
The influential Dutch newspaperDe Volkskrant named the Dutch version of Fish Tales 'Best Cookbook of the Year 2009'.
De Volkskrant Holland November 2009
'An unrivalled tutorial in foods that sing with flavour - Tom Kime has a Perfect sense of the food we all love to eat.'Rose Prince food journalist
'Tom Kime is one of Britain's most gifted young chefs and his books are stuffed full with the most delectable of recipes. Kime is fascinated by the combining flavours and his expertise in South East Asian food shines forth from every page.'
Tom Parker Bowles: Food Journalist The Daily Mail, Mail on Sunday
'A challenging and exciting cookbook
from one of our best and brightest young chefs'
Loyd Grossman: Master Chef Presenter England
'Take inspiration from Tom Kime's fantastic new book Street food, a tantalising repertoire of fast food recipes from around the globe for busy people on the move who don't want to compromise on taste or quality. Enjoy!'
Anthony Worrall Thompson: Saturday Express magazine
'Dancing in the street-Four stars...His writing style is witty and personal, yet packed with nuggets of information...so whether you want to bring back memories of a magical time abroad or sample the delights of far-flung places this is the perfect book for you.'
Andy Duncan Somerfield magazine
'Tom Kime has been smitten by the Asian notion of balancing flavours. He offers an exciting array of dishes-a veritable kaleidoscope of sweet, sour, salty & spicy flavours that combine, and recombine, to create food that is both subtle, yet lively.'
Elizabeth Andoch: Author Washoku: Recipes from the Japanese kitchen
RESTAURANT QUOTES
Ceru Vibrant mezze that is fifty shades of bright and sunny
'The Londonist'
Fish & Co. One of three Finalists for the Seafood Excellence awards 2013
'Best seafood restaurant in NSW
Fish & Co. SBS Feast Magazine
'Best fish and chips in Sydney 2012'
Fish & Co. Channel 7 news and 2UE radio voted 'People's Choice
Best fish and chips in Sydney 2011'
'Tom Kime has excelled himself at food @ the muse.
He is definitely one to watch'
Jacky Parker London Etc magazine
'He uses the ingredients much like an artist would use his paint, to create a piece of gastronomic art.' In London Magazine
If only dinner parties had food this exciting. The flavours are vibrant and almost intoxicating. It was a stunner with multiple flavours exploding on the palate. Food @ the muse is a blast.' Guy Dimmond Time Out London Food Review
'I am shouting this one from the rooftops.
A dazzling side dish, which is an object lesson in how to put together a salad.'
'This food screams freshness originality and sensuality and is served up with love intelligence and sunshine. Blow me away talent from a chef who is going far.'
Jeremy Wayne The guide Saturday Guardian
'The breathless pace of the food showed that the Muse is home to sensational adventurous cooking.' Marcus Scriven The Grove magazine
'The real star of the evening was Kime's lacquered duck where the savoury toffee apple crunch contrasted spectacularly with the juiciness of the meat. I will be back like a boomerang' Susannah Herbert The Sunday Telegraph Magazine UK
'The name on everybody's lips is Tom Kime whose super clever creations are wowing diners all over town. Expect delicious things.' Food Drink Magazine
'Tom's ability to share his passion and knowledge of food, combined with his expertise in the kitchen is a great recipe for many wonderful meals. His food remains the centrepiece and is simply delicious, always exciting, stimulating and makes you want to come back for more. Another helping please, Mr.Kime'
Tim Lee category fruit director for Europe Tesco supermarkets
'Tom is the most amazing teacher. His knowledge and recipes are cutting edge but he's not intimidating, he can teach anyone.'
Ruth Edwards, principal, cutting edge food & wine school, England
'We use Tom for events and demonstrations where his talents as a chef and raconteur are invaluable. His food is always well researched, fresh and interesting: it looks great and tastes fantastic. Tom is a chef who can do more than cook.'
Alex and Christina Bastin principles of petit gourmet cooking school
Sprache
Verlagsort
Maße
Höhe: 270 mm
Breite: 185 mm
Gewicht
ISBN-13
978-1-76052-776-1 (9781760527761)
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
As a chef and food consultant Tom brings a fresh eye and experienced world view to his recipes. His contemporary method of balancing taste and flavour is quite unique, resulting in vibrant three-dimensional food that excites the palate with every mouthful. Tom cut his catering teeth in some of the most famous restaurants in London and Sydney. He has travelled to 42 countries to sample, discover and understand how to cook the world's best street food. He worked at Le Pont de la Tour in London and then with Rick Stein at The Seafood restaurant in Cornwall. Tom worked at the River Caf alongside Jamie Oliver (he cooked the food at Jamie's wedding) and at Darley St Thai with David Thompson and Cicada with Peter Doyle in Sydney. Tom is the Group Executive Chef of Goodtime hospitality at East Village Sydney and at the West village in Petersham, Sydney.
