Cooking By Country : Thai

ISBN: 9780857832900
Publication date: 23/04/2015

From well-known favourites such as Green Curry to regional specialities like Gaeng Gai Chian Rai (Northern Chicken Curry) and Stuffed Curry Mussels, top Thai chef Vatcharin Bhumichitr presents 50 of Thailand's best curries. The gorgeous photographs and useful hints and tips help you dive straight into cooking your own authentic curries at home. The secret to a good Thai curry is a fresh curry paste, made with aromatic ingredients. Vatch begins by teaching you how to create a range of these zingy mixtures of herbs and spices, which form the heart of nearly all Thai dishes, before going on to demonstrate how they can be used in delicious and healthy curries. With a great range of vegetable-, fish- and meat-based curries, from the sumptuous Roast Duck with Lychee Curry to the fresh and tasty Stir-fried Spicy Seafood, there is a wealth of flavour and spice to choose from.

Pages: 192
Dimension: 196mm X 154mm
Author: BHUMICHITR, VATCHARIN

ISBN: 9781911624059
Publication date: 01/04/2019

'Baan' means the hearth, the home, the community, the place where you come from and this new book by Kay Plunkett-Hogge emulates just that feeling from Thai cuisine. Born and raised in Bangkok, Kay spoke Thai before she spoke English and has spent more than half her life in Thailand. Baan is a true homage to her childhood, to the delicious recipes that she was raised on and a cuisine and country that she loves.Baan features over 120 recipes that Kay has collected from all over Thailand from friends, acquaintances and street-stall holders, all gathered over around 30 years of travel, and all of them tried and tested back in London. Some are familiar, some unusual, and some so regional they capture a distinct sliver of Thailand and all its unique character. Crucially, all of them are well within the capabilities of the competent and curious cook. Kay demystifies Thai food, providing clear and concise recipes and revealing the shortcuts, kitchen hacks and ingredient substitutions that make delicious and authentic Thai cookery achievable in an ordinary Western home.Chapters to include How To Cook Rice - so central to Thai food and so easy to get right, whether steamed jasmine rice or sticky rice, all secrets are revealed - Snacks and Aharn Len; Yums, Laarps and Tums; Soups; Stir-fried and Deepfried; Curries, Stews and Braises; Grilled, Steamed and Baked; Relishes, Dipping Sauces and Pickles; Eggs and Drinks and Desserts.Baan will guide the reader through the fragrant world of Thai cooking - of dishes of profound and gracious subtlety - onto a culinary adventure all within the comfort of their own kitchen.

Pages: 192
Dimension: 235mm X 193mm
Author: PLUNKETT-HOGGE, KAY

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: 9780751571851
Publication date: 09/10/2018

Busaba is modern Bangkok dining. Having opened its first restaurant on London's Wardour Street in 2003, the chain now has 14 restaurants across the capital and its suburbs, with a number of locations winning consumer and trade awards. Bangkok Thai: The Busaba Cookbook takes everything the restaurants legions of fans love about Thai cookery and makes it available to the amateur chef. The book offers 100 recipes ranging from salads and soups to stir-fries, wok noodles, curries and chargrills, as well as Asian-inspired cocktails and desserts. And it's all achievable without having to locate specialist food shops; the book has been developed specifically with home cooks in mind, and along with easy to obtain ingredients offers shortcuts and hacks to help recreate the tastes of South-East Asia with as little fuss and as much enjoyment as possible.

Pages: 272
Dimension: 246mm X 189mm
Author: BUSABA

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: 9781760790646
Publication date: 01/04/2019

Spirit House first opened its restaurant doors in 1995 and has grown into an iconic destination for lovers of Asian food.

The Best of Spirit House is an eclectic selection of the restaurant's best loved dishes from the past 20 years.

Featuring more than 50 mouthwatering recipes from Steamed Sesame and Ginger Prawns, Tom Yum Goong to Hang Lae Pork Curry and Whole Crispy Fish with Roasted Chilli Paste & Lemongrass, these are just some of the culinary treats their expert chefs show you how to prepare and cook.

All the recipes have been tried and tested in Spirit House's restaurant and cooking school.

Pages: 160
Dimension: 268mm X 245mm
Author: BRIERTY ,HELEN

ISBN: 9781743056394
Publication date: 08/05/2019

'Fire and Flavour: Nu's Food' serves up a truly authentic taste of a style of cooking - and daily life - that is fast disappearing, even in rural Thailand. Author Nigel Hopkins and photographer Tony Lewis accompany star chef Nu Suandokmai on his annual pilgrimage to the family farm that inspires the wildly popular street-style Thai food he creates here in Australia. Discover the traditional Thai cuisine Nu learned in his mother's kitchen - and make it yourself with delicious, simple recipes designed to be recreated by the home cook. From tasty snacks like sun-dried salty fish to luscious desserts like ice cream kati (coconut ice cream), these varied recipes include warming curries, cool seafood dishes and - of course - Nu's own take on the classic pad thai.

Pages: 160
Author: SUANDOKMAI, NU

ISBN: 9780451497499
Publication date: 01/11/2018

The Food of Northern Thailand is a beautiful, deep dive into the regional cuisine of northern Thailand with a documentarian's approach and a photographer's eye.

The food of northern Thailand is a world away from the highly refined, royal court- and Chinese-influenced style of cooking in Bangkok--the Thai food that most of us are familiar with. It's a cuisine with its own distinct identity, one that is rustic and earthy, meaty and fragrant; one with roots in the Thai repertoire but with branches that extend into unfamiliar areas; a cuisine feels ancient, but is ever evolving.
    A writer, photographer, and travel guide writer, Austin Bush has lived in Thailand for neearly 20 years. In this book, Bush travels across northern Thailand to talk to the region's home cooks, academics, restaurateurs, writers, and hawkers. Their recipes and stories, along with Bush's photographs, capture the people, countryside, markets, and of course, dishes and cooking techniques of northern Thailand. Each of the chapters in the book will focus features on a single province, giving a snapshot of the dishes, staple ingredients, cooking methods, and people specific to that area

Pages: 336
Dimension: 276mm X 210mm
Author: BUSH, AUSTIN

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