Tommy Tang, celebrated chef and owner of Tommy Tang’s restaurants in Los Angeles and New York, shares his flair for creating unique, delectable cuisine from his native Thailand in Tommy Tang’s Modern Thai Cuisine. Here, he presents over ninety of his signature recipes, which combine elements of Japanese, Indian, American, and European dishes with traditional Thai flavor. Although the flavors may be exotic, Tommy has made his recipes as simple as can be. Most dishes require only standard utensils, and many call for ingredients easily found in supermarkets. Easy-to-follow instructional illustrations guarantee professional results, while beautiful full-color photographs help you choose the perfect recipe for your next cooking adventure.
If you love Thai food, but have always thought that it was beyond your culinary reach, Tommy Tang is here to change your mind. Let Tommy Tang’s Modern Thai Cuisine bring the joy of Thai cooking to your home.
Sprache
Verlagsort
Produkt-Hinweis
Broschur/Paperback
Klebebindung
Illustrationen
Maße
Höhe: 235 mm
Breite: 193 mm
Dicke: 10 mm
Gewicht
ISBN-13
978-0-7570-0254-0 (9780757002540)
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
Tommy Tang was born in Bangkok and moved to the United States in 1972. Ten years later, he opened the original Tommy Tang’s in West Hollywood, California. When he opened a second restaurant in New York’s Tribeca area in 1986, he became America’s first bicoastal chef. Tommy also shares his expertise on his PBS cooking show.
