By: Various

$14.95
 
 
ISBN
9780143202882
Date Released
Binding
Paperback
Pages
264
Dimensions
175 x 147mm

Out of Print

Description
Information
Thai is one of the world's most exciting cuisines, with flavours that leap from the plate, exotic ingredients and jewel-bright colours. The inspired alchemy of Thai food balances sweet with sour, salty with spicy, to create startling aromatic dishes.

Curries, the hallmark of Thai cooking, are based on potent pastes of galangal, lemongrass, kaffir lime, coriander and basil, along with pungent seafood-based seasonings like fish sauce and shrimp paste. But Thai food is not just about curries: spicy stir-fries and noodle soups make the most of chillies, black pepper, garlic and aromatic herbs, while meat, poultry, fish or tofu may be dipped in satay sauce, tossed in a salad, or simply grilled over a hot flame and seasoned with garlic and chilli.

Thai Bible includes more than 160 easy, authentic recipes, and there's something to suit every taste - fragrant or fiery, sweet or sour, classic or contemporary. As well as nibbles, mains, salads, soups and desserts, there are recipes for curry pastes and accompaniments such as dipping sauces and sticky rice. And these days you can find most of the ingredients in your local supermarket, which makes for fast and fuss-free meals.

Each recipe includes both metric and imperial units of measurement.

Recipes include:

- Fried Tofu with Peanut Dipping Sauce
- Pork and Chinese Sausage Rice Pot
- Spicy Stuffed Mussels
- Steamed Egg with Pork and Prawns
- Chicken and Bamboo Red Curry
- Beef Braised with Star Anise
- Stuffed Chicken Wings
- Tamarind and Ginger Pork-rib Soup
- Roast Duck Curry with Lychees
- Calamari and Bean Sprout Salad
- Crisp-fried Fish with Lime and Chilli Sauce
- Fish in Banana Leaf Parcels
- Sweet and Sour Pork
- Lime Sago with Lychees and Mango
- Bean Thread Noodle Salad with Chicken and Roast Pork
- Sticky Rice and Mango Pudding
ISBN:
9780143202882
Publication Date:
01 / 03 / 2011
Pages:
264
Dimensions:
175 x 147mm

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