Here is the first cookbook to explore the specialities of each region of Thailand! Thai cuisine can be classified as hybrids, as it has been influenced by Chinese, Indian, Cambodian, Indonesian, Laotian, Malaysian, Burmese, and Vietnamese cooking traditions. In addition to over 150 recipes, all adapted for the North American kitchen, Mingkwan provides a helpful section on ingredients and techniques.
- ISBN10 0781808804
- ISBN13 9780781808804
- Publish Date 1 November 2001
- Publish Status Out of Print
- Out of Print 8 November 2013
- Publish Country US
- Imprint Hippocrene Books Inc.,U.S.
- Format Hardcover
- Pages 175
- Language English