Thai Cooking
Condition: SECONDHAND
This is a secondhand book. The jacket image is indicative only and does not represent the condition of this copy. For information about the condition of this book you can email us.
Thai cooking is based on five key flavours: salty, sweet, sour, bitter, and hot. In the reference section you can learn which ingredients are used to create these flavours and in the heart of the book you can discover how they're used to create subtle layers of flavour in over 75 authentic and delicious recipes. With a fabulous and exotic range of recipes you can try crisp fried crab claws, hot and sour prawn soup, sweet pumpkin and peanut curry, pork on lemon grass sticks, mangoes with sticky rice, and more.
Author: Judy Bastyra
Format: Paperback, 160 pages, 228mm x 297mm
Published: 2006, Anness Publishing, United Kingdom
Genre: National & Regional Cuisine
Description
Thai cooking is based on five key flavours: salty, sweet, sour, bitter, and hot. In the reference section you can learn which ingredients are used to create these flavours and in the heart of the book you can discover how they're used to create subtle layers of flavour in over 75 authentic and delicious recipes. With a fabulous and exotic range of recipes you can try crisp fried crab claws, hot and sour prawn soup, sweet pumpkin and peanut curry, pork on lemon grass sticks, mangoes with sticky rice, and more.
Thai Cooking