This comprehensive volume is not just a guide to the
A common feature of the cuisines of Thailand and Asia is an emphasis on food that is fresh, beautifully presented and made to be shared. The secrets of authentic Thai and Asian food and cooking are accessible to all, with ingredients that were once difficult to obtain now available in many supermarkets.
This comprehensive volume is not just a guide to the delectable cooking of Thailand but to the classic cuisines of Asia, from China through Korea and Japan, down through Burma, Thailand and Vietnam to the islands of Malaysia, Borneo, Indonesia and the Philippines. Each country has its own style of cooking, but they share a similar approach to food. This book is a magnificently photographed guide to the ingredients and cooking of Asia, filled with enticing, traditional recipes.
The first part of the book is a rich visual catalog containing essential information about every type of Thai and Asian ingredient. As well as daily staples such as rice and noodles, there are pancakes and wrappers, dumplings, vegetables, mushrooms, seaweed, fruit, nuts and seeds, bean curd, fish and shellfish, meat, poultry, eggs, herbs, spices and aromatics, sauces and pastes, sambals, coconut milk, beer, wine and spirits. All the foods are illustrated with color photographs and are accompanied by guidelines about how to choose the best ingredients, their aroma and flavor, culinary uses, storage, preparation and cooking techniques.
The second part of the book consists of over 300 traditional Thai and Asian recipes, with easy-to-follow, illustrated step-by-step instructions throughout. Here you will find snacks and appetizers, soups, poultry dishes, meat dishes, fish and shellfish dishes, vegetable main dishes, rice dishes, noodle dishes, side dishes and accompaniments, salads and desserts. Tempting recipes include Chicken Satay with Groundnut, Mongolian Firepot, Thai Spring Rolls, Cantonese Fried Noodles, Nasi Goreng, Sashimi, and Coconut Cream Diamonds. The book concludes with nutritional information for all of the recipes featured, and an invaluable guide to shopping for Thai and Asian ingredients.
For the creative home cook who loves combining the exotic colors and flavors of Asia, this comprehensive and fully illustrated book is an essential companion.
Deh-Ta Hsiung was born in Beijing and comes from a family of gourmets and scholars. He is a well established writer and teacher, and is also a respected food and wine consultant for Chinese restaurants and food manufacturers all over the world. He is author of over a dozen books on Chinese and Asian foods including Taste of China, The Festive Food of China, The Book of Vietnamese Cooking and The Chinese Kitchen.
Becky Johnson worked as a chef in London and Ireland before embarking on a two-year journey of culinary discovery around the globe. Extensive travel in South-East Asia has given her an incomparable knowledge of Thai cuisine. Becky now works as a food writer contributing to books and magazines.
Sallie Morris is a food writer and consultant. Her travels have taken her to Kenya and Malaysia and she has run cooking courses in both countries. Sallie has lectured and contributed to many publications. She has traveled extensively through Thailand, Burma, Vietnam, Indonesia and China gathering recipes for her own pleasure and for her books, which include South East Asian Cookery, The World Encyclopedia of Spices and Taste of Indonesia.
- Sterling Publishing
- Publication date:
- Product dimensions:
- 6.94(w) x 8.72(h) x 1.25(d)
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