Buddha's Table: Thai Feasting Vegetarian Style

Front Cover
Book Publishing Company, 2004 - Cooking - 191 pages
Thai cuisine, showcasing the diversity of food and flavors from the four regions of Thailand, all with a creative vegetarian twist. There is an informative section on Thai produce and spices, noodles, wrappers and rice. Learn how to make your own Thai curry pastes and sauces, the foundation for any great Thai meal. Discover how to use Thai cooking tools to get the most out of fresh flavors and rich spices.

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About the author (2004)

Chat Mingkwan is a cooking instructor, food consultant, caterer, and restaurant designer. He is also the author of The Best of Regional Thai Cuisine and is working on a Vietnamese cookbook.

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