Description
Condition: BRAND NEW
ISBN: 9781761045929
Format: Trade paperback (UK)
Year: 2022
Publisher: Penguin Australia Pty Ltd
Description:
Thai Food gives the most comprehensive account of this ancient and exotic cuisine ever published in English.
David Thompson shares his passion for the unique style of cooking that he believes to be one of the world's greatest cuisines. He provides more than 300 mouthwatering recipes, from the simple, honest flavour of a classic pat thai or the refreshing tang of a Green Papaya Salad to such elaborate creations as Green Curry of Trout Dumplings with Apple Eggplants or Stir-fried Crispy Fish Cakes with Pork and Salted Eggs.
A series of introductory chapters examine the role of food in Thai culture and society, offer guidance on ingredients, with notes on availability and substitutions, and explain the essential techniques of Thai cookery. More than 50 menus provide ideas for combining Thai dishes.
Beautifully written, and complemented by superb photography, this book captures all aspects of this diverse culinary culture.
WINNER OF THE JAMES BEARD AWARD FOR INTERNATIONAL COOKING, 2003
WINNER OF AN INTERNATIONAL ASSOCIATION OF CULINARY PROFESSIONALS AWARD, 2003
__________________________________________________________
'The definitive guide to a cuisine that offers far more than fishcakes and green curry.' Waitrose Weekend
'Sets a new standard for Asian cookbooks.' Saveur (Top 100 Home Cook Edition)
'What I love about this book is the way it is so uncompromising. It's classic Thai cooking... I think it will end up being an important historical record of Thai cooking.' Nigel Slater, Five Books (
ISBN: 9781761045929
Format: Trade paperback (UK)
Year: 2022
Publisher: Penguin Australia Pty Ltd
Description:
Thai Food gives the most comprehensive account of this ancient and exotic cuisine ever published in English.
David Thompson shares his passion for the unique style of cooking that he believes to be one of the world's greatest cuisines. He provides more than 300 mouthwatering recipes, from the simple, honest flavour of a classic pat thai or the refreshing tang of a Green Papaya Salad to such elaborate creations as Green Curry of Trout Dumplings with Apple Eggplants or Stir-fried Crispy Fish Cakes with Pork and Salted Eggs.
A series of introductory chapters examine the role of food in Thai culture and society, offer guidance on ingredients, with notes on availability and substitutions, and explain the essential techniques of Thai cookery. More than 50 menus provide ideas for combining Thai dishes.
Beautifully written, and complemented by superb photography, this book captures all aspects of this diverse culinary culture.
WINNER OF THE JAMES BEARD AWARD FOR INTERNATIONAL COOKING, 2003
WINNER OF AN INTERNATIONAL ASSOCIATION OF CULINARY PROFESSIONALS AWARD, 2003
__________________________________________________________
'The definitive guide to a cuisine that offers far more than fishcakes and green curry.' Waitrose Weekend
'Sets a new standard for Asian cookbooks.' Saveur (Top 100 Home Cook Edition)
'What I love about this book is the way it is so uncompromising. It's classic Thai cooking... I think it will end up being an important historical record of Thai cooking.' Nigel Slater, Five Books (