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Vatch's Thai Cookbook

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The pungent flavor of lemon grass, the creamy richness of coconut milk, and the fiery punch of chili have all contributed to the phenomenal popularity of Thai cuisine. Now Vatcharin Bhumichitr, proprietor of London's famous Chiang Mai restaurant, uses the essential ingredients themselves as the starting point for over 150 original recipes. Escorted through Thailand's four main regions, we discover the rice and noodles of Bangkok with their soy, fish, and bean sauces; the incendiary dishes of the mountainous ...
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Overview

The pungent flavor of lemon grass, the creamy richness of coconut milk, and the fiery punch of chili have all contributed to the phenomenal popularity of Thai cuisine. Now Vatcharin Bhumichitr, proprietor of London's famous Chiang Mai restaurant, uses the essential ingredients themselves as the starting point for over 150 original recipes. Escorted through Thailand's four main regions, we discover the rice and noodles of Bangkok with their soy, fish, and bean sauces; the incendiary dishes of the mountainous north, known for its garlic and chilies; the citrus flavors of the northeastern region: lemon grass, kaffir limes, and tamarind; and finally, in the south, the natural sweetness of fruits, palm sugar, and coconut. filled with color images, this is both a superb cookbook and a marvelous culinary tour.
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Product Details

  • ISBN-13: 9781862056633
  • Publisher: Pavilion Books, Limited
  • Publication date: 6/28/2004
  • Pages: 192
  • Product dimensions: 4.06 (w) x 9.92 (h) x 0.53 (d)

Table of Contents

Introduction
A Buffalo at Dawn 6
Before You Begin
Equipment 10
Techniques 10
Weights & Measures 11
The Thai Meal 12
Stock 13
Part 1 The Heart of the Kingdom
Bangkok, the Central Plains and the Gulf Coast 15
Basic Ingredients: Rice 22
Noodles 30
Sauces 38
Beancurd 46
Shrimps 54
Part 2 The Search for Shangri-La
The North and the Golden Triangle 63
Hot Flavours: Garlic and Shallots 68
Chilies 78
Spices 86
Pickles and Preserves 94
Part 3 Following the Mekong
The North-East from Laos to Cambodia 103
Fragrant Leaves, Roots and Stems: Herbs 112
Bamboo Shoots 118
Lime, Kaffir Lime and Kaffir Lime Leaf 122
Lemon Grass 130
Tamarind 138
Part 4 Heading South
Southern Thailand and the Islands 147
Sweet Flavours: Ginger and Galangal 158
Krachai and Turmeric 162
Cooking Fruits 170
Coconut 178
Palm Sugar 184
Index 188
Mail Order Source List 192
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