Thai Home Cookingby Robert Carmack, Sompon Nabnian
A welcome addition to this new series, Thai Home Cooking features a sumptuous selection of dishes that make use of Thailand's unique blendsof hot, sweet, sour, and salty. From gai yang chicken with lemongrass to stir-fried beef with red curry, this fabulous cookbook is the perfect introduction to Thai cooking. Readers will learn how to prepare fresh curries, tangy salads, pan-fried noodles, and barbecued seafood from a collection of traditional Thai recipes coupled with beautiful full-color photographs of each dish.
Like the other books in the new Essential Asian Kitchen series, this edition includes a comprehensive introduction to Thai cuisine, utensils, and ingredients, as well as step-by-step food preparation and cooking techniques. With Thai Home Cooking readers are sure to master these wonderful Asian recipes in no time, and they will never have to order pad thai "to go" again.
Author Biography: Robert Carmack, an American residing in Sydney, is a highly acclaimed television food stylist and writer and holds the coveted Grand Diplome from La Varenne in France. Carmack has worked closely with James Beard in New York and Anne Willan in Paris, and on Time-Life's celebrated The Good Cook series. He is also the author of Fondue.
Sompon Nabnian, an internationally renowned cooking teacher, is the director of the Chang Mai Cookery School and is well-known for his inventive and creative culinary skills.
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