Everyday Thai Cooking
Tuttle Publishing (Verlag)
978-0-8048-4371-3 (ISBN)
In Everyday Thai Cooking, Katie Chin—a chef hailed as the 'Asian Rachel Ray' by her many fans—shares her recipe secrets along with tips, tools, and techniques that enable you to bring delectable homemade Thai dishes to your table effortlessly!
As the daughter of award-winning restaurateur Leeann Chin, Katie's heritage has been deeply rooted in the cultivation of fine Thai cuisine. Katie has since taken the culinary world by storm as a well-respected food writer, television personality, and now published author.
Katie is a leader among the cooking community. However, her real reward stems from her success at home. As a working mother of toddler twins, Katie realized a need for simple, easy and delicious Thai recipes that call for convenient ingredients and Everyday Thai Cooking delivers just that.
This Thai cookbook offers basic recipes for staple dishes that include both homemade and store-bought options. From appetizers to desserts, each step-by-step recipe lists preparation times (most within thirty minutes) and alternates for less accessible ingredients. Illustrated with mouthwatering color photographs, Everyday Thai Cooking features more than 100 simple recipes for delicious Thai food.
Favorite Thai recipes include:
Crunchy Siam Spring Rolls
Tom Yum Goong
Crispy Mango Chicken
Shaking Beef
Fragrant Coconut Fish in Banana Leaves
Mee Krob
Katie Chin is a private chef, culinary consultant, co-author of Everyday Chinese Cooking, and author of 300 Best Rice Cooker Recipes. She and her mother, Leanne Chinn, co-hosted the 2003 national PBS cooking series Double Happiness. Katie has made numerous appearances on The Today Show as well as on The Food Network and Fine Living. She recently served as a guest judge on Iron Chef America and will appear on the Cooking Channel's Food(ography) the summer of 2013. Born and raised in Minneapolis, Chin currently lives in Los Angeles.
Introduction
Foreword
Front matter
Basic Cooking Techniques and Tips
Basic Tools and Utensils
Understanding Thai ingredients: The essential Thai Pantry
Appetizers & Snacks
Chicken Satay with Spicy Peanut Sauce
Summer Rolls with Shrimp and Mint
Lemongrass Chicken Wings
Crispy Black Pepper Garlic Spare Ribs
Thai Crab Cakes
Chiang Mai Chicken in Lettuce Cups
Panaeng Curry Meatballs
Sweet and Spicy Thai Glazed Cashews
Crunchy Siam Spring Rolls
Steamed Mussels in Lemongrass and Basil
Soups
Tom Kah Gai (Chicken Coconut Soup)
Sizzling Rice Seafood Soup
Tom Yum Goong (Sour and Spicy Shrimp Soup)
Tom Kah Goong (Shrimp Coconut Soup)
Tangy Salmon Soup
Thai Pumpkin Soup
Thai Curry Vegetable and Tofu Soup
Salads
Mango and Prawn Salad
Thai Steak Salad
Glass Noodle Salad with Shrimp & Basil
Pork Larb (spicy Thai salad with minced pork)
Spicy Crispy Calamari Salad
Vegan Tofu Salad
Roast Duck Salad
Green Papaya Crab Salad
Calamari Salad
Lemongrass Chicken Salad
Poultry
Chicken with Cashews and Thai Chiles with Mint and Thai Basil
Thai BBQ Chicken
Braised Chicken in Thai Yellow Curry
Pineapple Duck Curry
Chicken with Curry Paste and French Green Bean
Crispy Mango Chicken
Phuket Chicken with Lemongrass Curry
Beef/Pork/Lamb
Thai BBQ Pork
Pork with Spicy Green Beans
Beef in Red Curry Peanut Sauce
Beef with Ginger and Black Mushrooms
Beef with Red Chili Paste and Lime Leaves
Crying Tiger Lamb
Chiang Mai Pork Curry
Shaking Beef
Seafood
Shrimp,Lemongrass and Basil
Fragrant Coconut Fish in Banana Leaves
Whole Catfish in Coriander-Chili Sauce
Grilled Fresh Salmon with Green Curry Sauce
Whole Crispy Seabass with Garlic-Chili Sauce
Clams with Roasted Chili Basil Sauce
Seafood Feast with Basil and Chilis
Grilled Halibut in a Sweet Thai Chili Sauce
Thai Green Curry with Prawns
Pan Seared Scallops on Coconut Rice
Rice & Noodles
Pad Thai
Spicy Peanut Noodles with Cilantro
Mee Krob (Sweet and Tangy Thai Noodles)
Pineapple Fried Rice
Seafood Rad Na (Thai Flat Noodles) Glass Noodles with egg, beef and Beansprouts
Pad See Ew (Flat noodles with broccoli),
Crab Fried Rice
Spicy Fried Rice
Vegetables & Tofu
Asparagus, Shitake Mushrooms and Tofu
Chinese Broccoli and Cashew Nuts
Spinach, Mushrooms and Beansprouts
Green Beans and Tofu with Garlic Sauce
Green Curry with Vegetables and Basil
Thai Garlicky Eggplant
Desserts
Banana Spring Rolls
Mango with Sticky Rice
Coconut Cream Custard in Banana Leaf Bowls
Banana, Kiwi and Passion Fruit Salad
Lemongrass Custard
back matter
resources
acknowledgments
| Illustrationen | Masano Kawana |
|---|---|
| Vorwort | Katie Workman |
| Zusatzinfo | 100 recipes; over 100 color photos |
| Verlagsort | Boston |
| Sprache | englisch |
| Maße | 229 x 254 mm |
| Gewicht | 964 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 0-8048-4371-6 / 0804843716 |
| ISBN-13 | 978-0-8048-4371-3 / 9780804843713 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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