The Ultimate Thai and Asian Cookbook

All the Traditions, Ingredients and Techniques, with Over 300 Spicy and Aromatic Recipes Illustrated Step-by-Step

Buch | Hardcover

512 Seiten

2013
Hermes House (Verlag)
978-1-84477-518-7 (ISBN)

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The classic dishes of Thailand and south-east Asia, with easy-to-follow recipes and 1400 photographs.

This comprehensive volume is a guide not just to the cooking of Thailand but also to the classic cuisines of Asia, from China to Korea and Japan, down through Burma and Vietnam to the islands of Malaysia, Borneo, Indonesia and the Philippines. The first part of the book is a rich visual guide containing essential information about Thai and Asian ingredients. The second part of the book consists of over 300 traditional recipes, with easy-to-follow, illustrated step-by-step instructions throughout. Tempting recipes include Chicken Satay with Peanut Sauce, Mongolian Firepot, Thai Spring Rolls, Cantonese Fried Noodles, Nasi Goreng, and Sashimi.

Deh-Ta Hsiung is a respected food and wine consultant for Chinese restaurants and food manufacturers all over the world. He is author of over a dozen books on Chinese and Asian foods. Becky Johnson worked as a chef in London and Ireland before embarking on a two-year journey around the globe. She now works as a food writer. Sallie Morris is a food writer and consultant. Sallie hastravelled extensively through Thailand, Burma, Vietnam, Indonesia and China, gathering recipes for her books.

Erscheinungsdatum	20.05.2016
Zusatzinfo	Over 1400 photographs
Verlagsort	London
Sprache	englisch
Maße	175 x 228 mm
Gewicht	1466 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
ISBN-10	1-84477-518-6 / 1844775186
ISBN-13	978-1-84477-518-7 / 9781844775187
Zustand	Neuware