Cooking By Country : Thai

ISBN: 9780399578311
Publication date: 01/05/2017

Every year, more than 16 million visitors flock to Thailand's capital city, and leave transfixed by the vibrant culture and unforgettable food they encounter along the way. Thai cuisine is more popular today than ever, yet there is no book that chronicles the real food that Thai people eat every day-until now. In Bangkok, award-winning author Leela Punyaratabandhu offers 120 recipes that capture the true spirit of the city-from heirloom family dishes to restaurant classics to everyday street eats to modern cosmopolitan fare. Beautiful food and location photography will make this a must-have keepsake for any reader who has fallen under Bangkok's spell.

From one of the most respected authorities on Thai cooking comes this beautiful and deeply personal ode to Bangkok, the top-ranked travel destination in the world.

LEELA PUNYARATABANDHU is the author of the award-winningacooking blog She Simmers and the book Simple Thai Food. Her writing hasaappeared on CNN Travelaand the food website Serious Eats. Dividing her time betweenaChicago and Bangkok, Punyaratabandhu writes about Thai food and Thai restaurants both in the United States and Thailand.

Pages: 358
Dimension: 260mm X 195mm
Author: PUNYARATABANDHU, LEELA

ISBN: 9789401424400
Publication date: 01/09/2015

The definitive guide to cooking and travelling in Thailand, featuring full of tips on local customs and eating habits. New and completely revised edition, with new photography and layout Tom Vandenberghe & Luk Thys travelled back to Thailand to find the best food stalls, addresses and recipes 'Bangkok Street Food' is the bestselling title in the street food series

Food is one of the reasons many tourists visit Thailand each year, not only for its affordability, but because the Kingdom's exotic cuisine offers an unrivalled culinary experience and is internationally famous for its distinctive flavours. The diversity, abundance and quality of ingredients are incomparable with any other country in the world. Bangkok Street Food provides you with all the best addresses in Bangkok as well as more than 60 authentic street food recipes. Many of the famous Thai dishes actually originated on a street corner or at a food market and made it to the gastronomic world of food. That's why you can find the soul of Thai food on the streets. This book offers a lot more than the traditional green, yellow and red curry recipes. As you open the volume, you can smell coconut milk, coriander and lemon grass. Besides the appetising recipes, it explains everything you need to know on cooking techniques and products. Otherwise said, Bangkok Street Food is not just a culinary feast, but an unrivalled adventure! Also available: Hanoi Street Food, Singapore & Penang Street Food, New York Street Food

Author: VANDENBERQHE, VERPLAETSE

ISBN: 9781607745334
Publication date: 01/10/2014

The Banh Mi Handbook opens a new realm of flavor for cooks who are tired of the same old sandwiches. Who can resist the addictive combination of crisp baguette, succulent fillings (such as grilled pork, roast chicken, or "the special," which is loaded with garlicky pork liver pt and thin slices of Vietnamese cold-cuts) and toppings (like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs)? Banh mi are the epitome of delicious street food, and their popularity has skyrocketed in the US in recent years. Respected food writer Andrea Nguyen's simple recipes for proteins, condiments, pickles, and more are a great introduction for those looking to venture into Vietnamese cuisine but who are intimidated by complicated recipes.

Pages: 132
Author: NGUYEN, ANDREA QUYNHGIAO

ISBN: 9780008267629
Publication date: 20/11/2017

The original TV chef takes his own personal and practical look at preparing and cooking Thai food and takes you on a gastronomic tour of the country and food

Keith Floyd has been visiting Thailand for over 20 years – this book is a product of all the adventures that he has had, people he has met and recipes he has learnt.
In Thai cuisine you will find the influences of Laos, Cambodia, Burma, Malaysia and, of course, China, plus the effect of the introduction of the chili in the 16th Century. Thai food reflects these wide influences to produce one of the most popular cuisines in the UK.
From basic ingredients and utensils, through pastes, sauces and dips, rices, noodles, Thai salads and soups, fish, meat and deserts, Keith Floyd introduces you to the basics of Thai cooking in his own inimitable casual style and gets to the heart of Thai food – tasty food that is quick and easy to prepare and perfect to share with friends and families

Pages: 192
Dimension: 246mm X 189mm
Author: FLOYD, KEITH

ISBN: 9781743607633
Publication date: 01/08/2015

From the Source is a groundbreaking cookbook series that introduces food lovers and travel enthusiasts to the world's most authentic local dishes by transporting them into the kitchens where they were perfected. Each country-specific edition features sumptuous original photography, up to 70 classic recipes, and inside stories and tips from the world's best local cooks, from street-food vendors to Michelin-starred chef patrons. With From the Source Thailand, you'll tour through Central Thailand's sophisticated, cosmopolitan cuisine layered with Chinese and Muslim influences, Northern Thailand's mild, seasonal dishes with ancient roots, Northeastern Thailand's full-flavoured, rustic cooking that doesn't skimp on spice, and Southern Thailand's spicy offerings, with an emphasis on seafood, chillies and salt. Authors: Lonely Planet, Austin Bush and Mark Wiens.

Pages: 272
Dimension: 240mm X 185mm
Author: LONELY PLANET FOOD

ISBN: 9781742571843
Publication date: 01/10/2011

Barbecue recipes from the chefs at Spirit House, Australia's premier restaurant and cooking school. Tips to roast, smoke and sear your way to BBQ perfection. Includes fantastic salads, exotic dressings and relishes, dipping sauces and serving suggestions. Each dish is easy to understand and includes full colour photograph. Hot Plate is a barbecue book with spice!

Pages: 112
Dimension: 227mm X 195mm
Author: SPIRIT HOUSE

ISBN: 9780451497871
Publication date: 20/02/2018

Growing up in his family’s groundbreaking LA restaurant Talesai, Kris Yenbamroong has Thai cooking in his blood. Since then, though, he's come back around on "inauthentic" cooking, realizing that who he is as a chef is wedded to who he is as a person: a postmodern American. In his debut book, Kris shares his techniques for the fiery Thai food his grandmother grew up on, as well as taking the flavor lessons and techniques from that food and transforming them into favorites like Thai fried chicken sandwiches and pastrami drunken noodles. Along the way, we see what it means to be an Asian American chef today.

Pages: 320
Author: YENBAMROONG, KRIS

ISBN: 9781607742883
Publication date: 01/11/2013

A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the "New York Times" and "Gourmet "magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients. Fifty knockout recipes for simple and delicious Thai dishes range from Grilled Pork Collar with Spicy Dipping Sauce and Iced Greens to Andy's now-famous Vietnamese Fish Sauce Wings. Including a primer in Thai techniques and flavor profiles, with tips for modifying local produce to mimic Thai flavors, "Pok Pok "makes authentic Thai food accessible to any home cook.

Pages: 272
Author: RICKER, ANDY AND GOODE, JJ

ISBN: 9781607747734
Publication date: 31/10/2017

A cookbook featuring the rich and varied drinking food of Thailand (and the drinks it's consumed with), with 50 recipes and travelogue-like essays, inspired by Whiskey Soda Lounge, Andy Ricker's Portland, Oregon, restaurant.

A celebration of the thrill and spirit of Thai drinking food, Andy Ricker's follow-up to Pok Pok brings the same level of authority, with a more laid-back approach. Just as America has salted peanuts, wings, and nachos, Thailand has its own roster of craveable snacks: spicy, salty, and/or sour, they are perfect accompaniments for a few drinks and the company of good friends. Accessible and detailed recipes like phat khii mao (drunkard's stir-fry), kai thawt (Thai-style fried chicken), and thua thawt samun phrai (fried peanuts with kaffir lime, garlic, and chiles) provide all the tools to create the food and the experience of Whiskey Soda Lounge at home.

Author: RICKER, ANDY