Easy Thai Cooking: 75 Family-style Dishes You can Prepare in Minutes

Easy Thai Cooking: 75 Family-style Dishes You can Prepare in Minutes

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Overview

Cook delicious and beautiful dishes with this easy-to-follow Thai cookbook.

Thai cuisine has taken the world by storm—its rich combinations of sweet, sour, salty and spicy flavors make Thai dining a complete sensory pleasure. Many people think that Thai food is difficult to prepare, but James Beard nominee and CIA trained chef, Robert Danhi proves that isn't the case.

Easy Thai Cooking gives you a variety of easy-to-make recipes like Grilled Chicken Wings with Kaffir Lime Chili Glaze, Sweet-n-Spicy Pork Ribs and Green Mango and Cashew Salad. The thorough explanations of regional cooking techniques allow you to recreate the flavors of Thailand in your own kitchen.

In addition, Chef Robert gives you expert guidance on acquiring and maintaining a well-stocked Thai pantry in a Western country. With basic ingredients and his step-by-step instructions, you can make stunning dishes that will add a uniquely Thai flare to your dining repertoire.

Thai recipes include:
  • Hot and Sour Tamarind Soup
  • Stir-fried Pork, Basil and Chilies
  • Classic Red Curry Chicken
  • Golden Pork Satay with Thai Peanut Sauce
  • Spice Crusted Fire-Roasted Shrimp
  • Barbecued Banana Leaf Curry Fish
  • Grilled Tofu, Curried Peas and Kefir Lime
  • Pineapple Fried Jasmine Rice
  • Stir-fried Peanut-Tamarind Noodles
Chef Robert's fun and relaxed approach to cooking always takes into account and respects the country's unique cuisine. The flavors are authentic, yet there is always room for experimenting and developing flavors of your own!

Product Details

ISBN-13: 9780804852524
Publisher: Tuttle Publishing
Publication date: 09/10/2019
Pages: 120
Sales rank: 777,465
Product dimensions: 8.60(w) x 8.30(h) x 0.80(d)

About the Author

Robert Danhi is a teacher, writer and chef with two decades of extensive research in Thailand eating, cooking and smiling. His first book, Southeast Asian Flavors was nominated by the James Beard Foundation for Best International Cookbook. When not on an adventure in Asia, he lives in Los Angeles.

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