The food of Thailand is renowned the world over for its distinctive blend of hot, sour, sweet, and salty flavors, and Thailand: The Cookbook is the definitive guide to this much-loved cuisine.
Containing 500 recipes ranging from simple snacks and drinks to curries, stir-fries, and elaborate desserts, Thailand: The Cookbook shares the familiar-Massaman Curry, Phat Thai-as well as the less familiar-Pandan Pudding, Dragon Fruit Frappe-dishes of this vibrant and diverse country.
A series of introductory essays explore the fascinating history of Thai cuisine, as well as the remarkable regional differences. Helpful guidance on unusual ingredients and essential cooking techniques, meanwhile, guarantee that anyone can cook their favorite Thai dishes the authentic way.
Three years in the making, and involving exhaustive research and travel, Thailand: the cookbook is the work of author and celebrated photographer Jean-Pierre Gabriel. His breathtaking images of the Thai landscape, people, and food offer an unprecedented insight into Thai food culture.
Comprehensive and beautiful, Thailand: The Cookbook is for cooks of all abilities and anyone who wants to experience the real Thailand.
Publisher: Phaidon Press Ltd
Number of pages: 528
Weight: 1822 g
Dimensions: 270 x 180 x 46 mm
'An unrivaled culinary record.' - Conde Nast Traveller
'The ultimate encyclopedia of Thai cuisine.' - Smithsonian
'Jean Pierre Gabriel's beautiful and ambitious Thailand: The Cookbook extracts 500 recipes from the country's most seasoned home cooks. Your coffee table will thank you.' - Bon Appetit
'French author and photographer Jean Pierre Gabriel traveled in Thailand for three years to produce Phaidon's latest masterpiece, Thailand: The Cookbook. From street food to home cooking, it's a celebration of what makes Thai food culture truly special.' - Tasting Table
'Gabriel's luscious photos capture the beauty of Thailand's people, food, and landscape and rounds out this stellar compilation. Armchair travelers and cooks at all levels will welcome this remarkable book. . . a beautiful collection.' - Publishers Weekly
'Features obscure regional recipes ... fods you won't likely see on any North American menu.' - Globe and Mail
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