Thai Food - Couverture rigide

Thompson, David

Couverture rigide

ISBN 10 : 1862055149 ISBN 13 : 9781862055148

Editeur : Pavilion, 2002

Synopsis

Thai Food

A propos du livre

Présentation de l'éditeur :

'A fascinating, meticulously researched masterpiece that beautifully celebrates one of the world s most complex and captivating cuisines' - The Daily Telegraph

'A book of rare depth and complexity, demanding and exotic' - Observer Food Monthly

Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute and he ended up in Bangkok, where he was seduced by the people, their culture and cuisine. Since that fateful trip many years ago, Thailand has become his second home.

Working alongside cooks who had perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation before they were eroded, altered and modernised beyond all recognition. The result is Thai Food, the most comprehensive account of this ancient and exotic cuisine ever published in English.

He provides over 300 mouthwatering recipes, from the simple, honest flavour of a classic pad thai or the refreshing tang of a Green Papaya Salad to such elaborate creations as Green Curry of Trout Dumplings with Apple Eggplants or Stir-fried Crispy Fish Cakes with Pork and Salted Eggs.

A series of introductory chapters examine the role of food in Thai culture and society, offer guidance on ingredients, with notes on availability and substitutions, and explain the essential techniques of Thai cookery.

With more than 50 menus providing ideas for combining Thai dishes, this book captures all aspects of this diverse culinary culture.

Présentation de l'éditeur :

Thai Food gives the most comprehensive account of this ancient and exotic cuisine ever published in English. David Thompson shares his passion for the unique style of cooking that he believes to be one of the world's greatest cuisines. He provides over 300 mouthwatering recipes, from the simple, honest flavour of a classic pad thai or the refreshing tang of a Green Papaya Salad to such elaborate creations as Green Curry of Trout Dumplings with Apple Eggplants or Stir-fried Crispy Fish Cakes with Pork and Salted Eggs. A series of introductory chapters examine the role of food in Thai culture and society, offer guidance on ingredients, with notes on availability and substitutions, and explain the essential techniques of Thai cookery. More than 50 menus provide ideas for combining Thai dishes. Beautifully written, and complimented by superb photography, this book captures all aspects of this diverse culinary culture.

À propos de cette édition

• Éditeur: Pavilion
• Date d'édition: 2002
• ISBN 10: 1862055149
• ISBN 13: 9781862055148
• Reliure: Relié
• Nombre de pages: 688