Thai food has been popular in the west since its introduction in the 1970s. But it goes far beyond Pad Thai, which is often served with sweet noodles and very few of the other ingredients that make it tasty and nutritious. This book is a key to open the mysteries of flavor-rich Thai cuisine.
Like the other books in the series, this fully illustrated guide is about Thai food culture, beyond recipes.
- What is the agriculture of Thailand and how does this influence ingredients?
- What are the dominant flavors of spices and aromatic herbs?
- Vegetarian or not?
- Daily food: rice, noodles, vegetables, spices and condiments
- Fermented fish sauces, cooking techniques and utensils
- Shopping for the freshest shrimp, coconut and other ingredients
- Thai table etiquette.
And further:
- The regional cuisines of Thailand
- Most popular dishes
- Street food of Thailand
- Holiday special meals
- Desserts and drinks.
This book is useful for a student of Asian food cultures, as well as the young cook of Thai descent who wants to make the dishes "Grandma and Grandpa" made. Inexpensive, attractive and simply written, it should be a companion for every cosmopolitan kitchen.
