Over the last few years Thai food has become one of most popular cuisines, enjoyed the world over for its intriguing and complex flavours. Now readily available in supermarkets and pubs, it looks like Thai food is here to stay. But whatever happened to 'real' Thai food, authentic and unadulterated? 'Real Thai Food' provides a complete guide to real Thai cooking, demystifying the ingredients, simplifying the techniques and equipment, and featuring a range of delicious recipes that demonstrate all types of Thai cuisine, from the simple street food sold by itinerant hawkers to the most refined Palace cooking. Terry Tan presents 90 recipes, including special contributions by some of the world's leading Thai chefs and food writers. They include David Thompson's Mangosteen and Mussel Curry, Neil Perry's Spicy Pork, Prawn and Chicken Salad, Vatcharin Bhumichitr's Deep Fried Spare Ribs in Lime Dip and a host of other delicious dishes from experts in Thailand, Europe, the US and Australia, together comprising a wealth of expertise in Thai cooking.
Covering the complete range of Thai dishes: appetizers, soups, salads, dips, curry pastes, vegetables, seafood and fish, poultry and game, meat, rice, noodles and desserts, this book, complete with an introduction on the regions of Thailand, Thai ingredients and cooking tools, and illustrated with enticing photographs, is the essential cookbook for all lovers of Thai food.
- ISBN13 9781862056541
- Publish Date 28 September 2004
- Publish Status Out of Print
- Out of Print 25 March 2021
- Publish Country GB
- Imprint Pavilion
- Format Paperback
- Pages 160
- Language English