Maenam: A Fresh Approach to Thai Cooking - Couverture rigide

An, Angus

Couverture rigide

ISBN 10 : 0147530946 ISBN 13 : 9780147530943

Editeur : Appetite by Random House, 2020

Synopsis

More than 100 flavor-driven Thai recipes built on technique, balance, tradition, and innovation from award-winning chef Angus An.

    In Maenam, chef Angus An takes you on his ongoing journey of discovering Thai cuisine and shows how to blend traditional Thai flavors and cooking techniques with local, seasonal inspirations from the west coast. With Angus's foolproof instructions, Maenam offers the foundation to modern Thai cuisine for adventurous cooks of all skill levels. Filled with over 100 of his signature recipes, each meal balances robust, intense ingredients with his approach to Thai food's clear, sharp flavours. Transform your kitchen with snacks inspired by Thai street vendors, quick to prepare noodles and one-bowl meals, light- and full-bodied soups to have all year-round, flavorful and protein-filled salads, seasoned stir fries, killer curries, and refreshing desserts.
     Named after Angus's first award-winning Vancouver Thai restaurant Maenam, the Thai word for "river," this cookbook is a celebration of Angus's inventive approach to Thai cuisine that is in many ways representative of a river's constant ever-replenishing flow. Just as a river continues its course around boulders and obstacles, Angus's ongoing evolution and path to becoming one of the most significant Thai chefs in North America is an unlikely one.
     Angus grew up in Taiwan, moved to Canada when he was young, and trained at the French Culinary Institute. He fell in love with Thai cuisine when studying at Nahm under renowned chef and award-winning author, of Thai Food and Thai Street Food, David Thompson. He continues to travel to Thailand to eat, research, and learn. He takes his knowledge home, and finds innovative ways to root a traditional dish to the Pacific Northwest while accentuating each ingredient's flavor, aroma, and texture--all of which you will learn in this cookbook. With its beautiful design, incredible photography, and seasonal menus, Maenam offers a Thai culinary experience like no other.

A propos du livre

À propos de l?auteur

ANGUS AN is a critically acclaimed and award-winning chef. A graduate of the French Culinary Institute, An has worked or staged at many Michelin-starred restaurants around the world. After moving to Vancouver in 2006, he opened the lauded farm-to-table restaurant Gastropod. In 2009, in response to a changing economy, he rebranded his restaurant to Maenam, introducing authentic Thai flavours with modern techniques and local ingredients. An has since opened five other casual eateries each with a distinct concept serving casual Thai and Southeast Asian street food.

Extrait. © Reproduit sur autorisation. Tous droits réservés.

From the Introduction

Maenam. The Thai word for “river.” Literally translates to “mother water.” In Buddhism, water is the strongest of all of the elements, representing an ever-replenishing flow.

Thai food. Why Thai food? It’s a question I’m often asked. Thai food came to me serendipitously, and it might have been the happiest accident I’ve ever had. This book is about Thai cooking—more specifically, a modern interpretation of classical Thai cuisine.

My wife and business partner, Kate, chose Maenam as the name of our restaurant, and it immediately felt right. Water is the strongest of all the elements in Buddhist culture, the predominant religion in Thailand, and Maenam represents its constant, ever-replenishing flow. Just as a river continues its course around boulders and obstacles, the name mirrors our willingness to persist in the face of adversity and change, and my ongoing evolution as a chef.

...


I’ve opened four more restaurants in the last 10 years, and the success of each one encourages me to be bolder still with Maenam. I’ve stopped being restricted by expectations of authenticity. Using advances in culinary techniques and technology to cook a dish differently how it was prepared 100 years ago doesn’t make it less authentic—it just makes it more modern. I’ve made my peace with that realization, and now build Maenam’s menu on a foundation of traditional Thai flavors and classic recipes, elevating them with finesse and the very best west coast ingredients we can find to strongly reflect our current sense of place.

Now in our 10th year, I feel the name Maenam—beyond the strict meaning of the word—represents a moment of change. It will forever connect me to the serendipitous hot sour soup moment at Nahm that shifted my perspective on cooking Thai food. Each of the five Thai-related restaurants we now own is a result of the life-changing day I walked into Nahm, a celebration of just how far we’ve come.

Détails de l'édition

• Éditeur: Appetite by Random House
• Date d'édition: 2020
• Langue: anglais
• ISBN 10: 0147530946
• ISBN 13: 9780147530943
• Reliure: Relié
• Nombre de pages: 288
• Coordonnées du fabricant: non disponible
• Personne responsable: Purmerul LTD; https://strengholt.nl/en/; ; 22 Liuleburgaz Str., floor 4, app. 9; Plovdiv; Bulgarie