True Thai
Real Flavors for Every Table
Seiten
2015
Rizzoli International Publications (Verlag)
978-0-8478-4623-8 (ISBN)
Rizzoli International Publications (Verlag)
978-0-8478-4623-8 (ISBN)
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Accessible and authentic, chef Hong Thaimee's first book shows readers how to bring the flavors of Thai comfort food home, sharing her favorite family dishes, classic Thai recipes, and Thai- American inspirations from her award-winning restaurant in New York City.
Accessible and authentic, chef Hong Thaimee’s first book shows readers how to bring the flavors of Thai comfort food home, sharing her favorite family dishes, classic Thai recipes, and Thai-American inspirations from her award-winning restaurant in New York City. Thai is one of the world’s most popular cuisines, and chef Hong Thaimee serves the best Thai food in New York City, says The Village Voice. Now, in her first cookbook, she guides readers through the techniques and traditions of Thai comfort food, with family recipes and new takes on famous Thai dishes, including perfect Pad Thai, the Ultimate Green Curry, an Issan-style shabu-shabu party, and more.
Hong provides a glossary of traditional Thai ingredients and staple condiments, illuminating a world of overlapping flavors both new and familiar. Armchair travelers and globe-trotting gourmands will thrill at the stunning photographs from the fields, beaches, markets, and streets of Thailand, while easy-to-follow recipes and helpful tips make this a perfect introduction to authentic, modern Thai cooking for adventurous beginners and more experienced cooks alike.
Full of street-food snacks, fresh salads, vibrant stir-fries, savory curries, elegant seafood and rustic grilled recipes, old-school Thai classics, the most popular Thai-American dishes from her menu, and both traditional and new desserts, True Thai presents the best of Thai cuisine and culture from an expert guide.
Accessible and authentic, chef Hong Thaimee’s first book shows readers how to bring the flavors of Thai comfort food home, sharing her favorite family dishes, classic Thai recipes, and Thai-American inspirations from her award-winning restaurant in New York City. Thai is one of the world’s most popular cuisines, and chef Hong Thaimee serves the best Thai food in New York City, says The Village Voice. Now, in her first cookbook, she guides readers through the techniques and traditions of Thai comfort food, with family recipes and new takes on famous Thai dishes, including perfect Pad Thai, the Ultimate Green Curry, an Issan-style shabu-shabu party, and more.
Hong provides a glossary of traditional Thai ingredients and staple condiments, illuminating a world of overlapping flavors both new and familiar. Armchair travelers and globe-trotting gourmands will thrill at the stunning photographs from the fields, beaches, markets, and streets of Thailand, while easy-to-follow recipes and helpful tips make this a perfect introduction to authentic, modern Thai cooking for adventurous beginners and more experienced cooks alike.
Full of street-food snacks, fresh salads, vibrant stir-fries, savory curries, elegant seafood and rustic grilled recipes, old-school Thai classics, the most popular Thai-American dishes from her menu, and both traditional and new desserts, True Thai presents the best of Thai cuisine and culture from an expert guide.
Hong Thaimee, originally from Chiang Mai, Thailand, is chef and owner of Ngam, voted 2014’s number-one Thai restaurant by The Village Voice. Cedric and Jean-Georges Vongerichten are father-and-son chefs most often credited for turning Asian fusion into haute cuisine with their global network of celebrated restaurants.
| Erscheint lt. Verlag | 1.11.2015 |
|---|---|
| Vorwort | Jean-Georges Vongerichten, Cedric Vongerichten |
| Zusatzinfo | 175 COLOR ILLUSTRATIONS |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 212 x 261 mm |
| Gewicht | 1338 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 0-8478-4623-7 / 0847846237 |
| ISBN-13 | 978-0-8478-4623-8 / 9780847846238 |
| Zustand | Neuware |
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