GREAT COOKS TASTE OF THAILAND

by Michael Freeman (Photographer), Michael Freeman (Photographer), Vatcharin Bhumichitr (Author), Michael Freeman (Photographer)

• Used

  Paperback
  1998

  $21.53

  The taste of Thai cooking is easy to identify: lemon grass and fish sauce, coriander, galangal, garlic, sweet basil and coconut milk all combine together in harmony. Surprisingly, it has taken a long time for Thai cuisine to reach the West but now it has, the growth in its popularity seems unstoppable, with restaurants opening in the major cities of Europe and America almost daily. Starting with the equipment and ingredients needed, along with some advice on techniques, this book on Thai cuisine provides a steady progression of dishes, from elementary to fairly complex. Each chapter takes a look at an aspect of Thailand and the food that comes from it, so that the meals will have a context.

• Used

  Paperback
  1991

  $4.95

  Thailand is the heartland of the finest Far Eastern cooking and while the cuisine borrows from its neighbours India and China, it remains unique and special in itself. In this book the author, Vatcharin Bhumichitr, talks of Thai culture, tradition and history in relation to the food and recipes his text embraces. It is illustrated not only with food photographs of the recipes but also specially commissioned location pictures giving a visual flavour of Thailand's landscape as well as its food. Thailand is growing in popularity as a place to visit and with this comes an increasing interest in the cuisine of the country. Thai produce is now widely available inspiring cooks to create traditional dishes. Here are simple dishes such as pineapple fried rice, hot and sour soup with prawns, and pork with bamboo shoots, as well as more advanced recipes such as three-flavoured fish or chicken with peanut sauce and cucumber pickle. New techniques are illustrated so that authentic Thai cuisine can be accessible to all. Vatcharin Bhumichitr was born and brought up in Thailand and came to Britain as a student in 1976, after training as a hotel manager. Realizing the increasing demand for Thai produce he first set up a shop in Bayswater to sell Thai products and then opened the Chiang Mai Restaurant in Soho: the only Thai establishment to make the Michelin Guide.

• Used

  Hardcover
  1988

  $5.22