PublishedAnness Publishing, February 2012 |
ISBN9781780191027 |
FormatSoftcover, 512 pages |
Dimensions22cm × 16.8cm × 3.3cm |
The exotic cooking of Thailand and Asia made easy, with a guide to ingredients and over 300 step-by-step recipes. It is a wonderful collection of authentic Thai and Asian recipes, with over 300 step-by-step recipes shown in more than 1400 photographs.
The recipes include traditional classics such as Peking Duck with Mandarin Pancakes, Sambal Nanas from Malaysia, Thai Spring Rolls, Nasi Goreng from Indonesia, Vietnamese Rice Paper Rolls and Japanese Sashimi. It presents a visual encyclopedia of Thai and Asian ingredients and how to use them, from rice and noodles through tofu and shellfish to meats, poultry, exotic fruits and delicious aromatic spices. More than 1400 superb photographs, easy-to-follow step-by-step instructions and nutritional information for every dish make this an essential guide to the cuisine of Thailand and its surrounding countries. This volume features the delectable cooking of Thailand and key dishes from China, Korea and Japan, down through Burma, Thailand and Vietnam to the islands of Malaysia, Borneo, Indonesia and the Philippines.
The first part is a visual encyclopedia of Thai and Asian ingredients and includes descriptions of culinary uses, storage, preparation and techniques. The second part has over 300 recipes - 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. This is an essential companion for those who love asian food.
