Food of Thailand

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Overview

Thailand has an increasingly well-known and well-loved repertoire of dishes, some more familiar than others. This culinary journey guides readers through Bangkok's markets to the seafood freshly cooked on the beaches of the Gulf of Thailand, to the sweet-makers of Phetchaburi province to the rice-growing hill tribes of the northern region.

The Food of Thailand features a myriad of dishes that make up modern Thai cuisine: from traditional green, red, and panaeng curries, eaten by every Thai, to salads like som tam and laap, redolent with herbs and chillies, and coconut-based soups, including the famous tom khaa kai.

To partner the recipes, special pages ...

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More About This Book

Overview

Thailand has an increasingly well-known and well-loved repertoire of dishes, some more familiar than others. This culinary journey guides readers through Bangkok's markets to the seafood freshly cooked on the beaches of the Gulf of Thailand, to the sweet-makers of Phetchaburi province to the rice-growing hill tribes of the northern region.

The Food of Thailand features a myriad of dishes that make up modern Thai cuisine: from traditional green, red, and panaeng curries, eaten by every Thai, to salads like som tam and laap, redolent with herbs and chillies, and coconut-based soups, including the famous tom khaa kai.

To partner the recipes, special pages explore the essence of Thai food and cooking techniques. Subjects include:

  • Making fish sauce
  • Preparing som tam
  • Mixing and pounding curry pastes
  • Carving fruit.

Product Details

  • ISBN-13: 9781552856826
  • Publisher: Whitecap Books, Limited
  • Publication date: 1/1/2010
  • Pages: 296
  • Sales rank: 615,179
  • Series: Food of..
  • Product dimensions: 9.10 (w) x 11.60 (h) x 1.20 (d)

Meet the Author

Kay Halsey and Lulu Grimes are award-winning food editors and authors whose other titles include The Food of China and The Food of France.

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