Thailand's unique blends of hot and sweet, sour and salty, make its food utterly different from that of its neighbors, even though many of the ingredients are the same. In Thai Cooking you'll learn how to create over 60 of these delicious blends in your own kitchen--everything from fresh curries and tangy salads to pan-fried noodles and barbecued seafood.
“ Reviewed by Wayne Crich Sometimes the closest thing to travel we can experience is food. There is nothing quite like tasting a new cuisine, that first moment of surprise and hopefully of delight as we sample for the first time a raft of new and different flavour combinations. Australians love to travel and I as I asked around none of my friends had actually been to...” --ChefTalk.com
This is the next in a unique new series focusing on beautiful climes and their national cuisines. In this, the spotlight is on Thailand, with its hundreds of islands and landscapes ranging from beaches and rivers to mountains and plateaus. The text discussing the different regions from the north and northeast (or Isan) to the centre and south, alongside stunning and atmospheric photography,...
DESCRIPTION Thai cuisine is an interesting confluence of flavours and cooking styles. In this book, we have endeavoured towards creating and adopting VEGETARIAN THAI MEALS. All the recipes have been selected keeping in mind locally available ingredients in India, without compromising on the authenticity of each dish.
For the World Cup, Rirkrit Tiravanija, the Thai artist known for works that incorporate the provision of ingredients and the cooking of meals for or by viewers, has created a cookbook for halftime. He presents 16 recipes, one for each match in the preliminary rounds, to be prepared and eaten midway through the contest. Cheerful lists and instructions are supplemented by photographs of friends...