Classic Recipes Of Thailand

Author: Bastyra Judy & Johnson Becky

Stock information

General Fields

  • : $14.95 AUD
  • : 9780754830856
  • : Anness Publishing
  • : Anness Publishing
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  • : April 2016
  • : 160mm X 160mm
  • : 14.95
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  • : books

Special Fields

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  • : Bastyra Judy & Johnson Becky
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  • : 641.599593
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  • : WB
  • : over 75 photographs
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Barcode 9780754830856
9780754830856

Description

This book shows traditional food and cooking in 25 authentic dishes. Celebrate one of the world's best-loved cuisines with this collection of 25 classic recipes. It includes traditional dishes from across Thailand, all of which are bursting with taste and aromas: try Stuffed Thai Omelettes, Chiang Mai Noodles, Chicken and Lemon Grass Curry, and Mango and Lime Fool. The introduction offers a concise overview of the culinary heritage of Thai food, its key ingredients, as well as insightful information on annual festivals and feasts. It is illustrated with gorgeous photographs by Nicki Dowey of every finished dish. Thailand is renowned for its fresh, exotically spiced food and this little recipe book shows you how to create 25 dishes from across the country. The range of Thai cooking on offer includes fragrant soups and quick-and-easy street snacks; lightly spiced fish and shellfish; succulent meat and poultry; comforting rice and noodle dishes; elegant salads and vegetable sides; and cooling fruit desserts.Among the highlights are Green Curry Puffs, Salmon Marinated with Thai Spices, and Stir-fried Chicken with Basil and Chilli, and for dessert, Mangoes with Sweet Sticky Rice, and Coconut and Lemon Grass Ice Cream. With beautiful photography, step-by-step instructions, and helpful cook's tips, this recipe book is a must for anyone keen to be introduced to new cuisines and impress friends and family with their new culinary skills.

Author description

Judy Bastyra is a writer who has published many books on cooking. She has a particular interest in Thailand. Becky Johnson worked as a chef before journeying around the world experiencing new culinary traditions. She is now a food writer who has contributed to leading magazines and several books.