The Thai Table: A Celebration of Culinary Treasures

Front Cover
Marshall Cavendish, 2008 - Cooking - 199 pages
The Thai Table- A Celebration of Culinary Treasuresis a collection of recipes that range from the authentic and traditional, to vibrant, modern interpretations of this alluring and fascinating cuisine. With contributions from 20 master chefs in the cuisine, including notable culinary personalities such as Ken Hom, David Thompson, Neil Perry and chefs from the Blue Elephant Cookery School and the Regent Hotel and Spa Cookery School, this compendium of 120 modern and traditional Thai recipes is a collectible volume. Lavishly designed and photographed, it is a permanent keepsake for every foodie, amateur cook and professional chef.
 

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Contents

Beginnings
5
Chef Profiles
26
Thai Cooking Utensils and Terms
30
The Thai Store Cupboard
32
Curries Dips and Pastes
37
Vegetables and Salads
47
Rice and Noodles
68
Poultry
96
Beef Pork and Lamb
126
Fish and Seafood
146
Desserts
176
Index
198
Weights and Measures
200
Copyright

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About the author (2008)

Terry Tanis a leading cookery teacher, consultant and historian who writes and demonstrates regularly on Asian and Oriental food and cookery. Like many Southeast Asians, he is the product of a mixed parentage, born to a Malay-Chinese mother and a father of Indonesian-Chinese decent. Terry consequently grew up stirring pots and pans filled with the delicious results of this cultural mix, and in Asian Cookhe gives an authoritative insight into the diversity of cuisines in Asia. He is the author of some 30 cookbooks, including Real Thai, Thai Table, Singapore Cooking, Cooking with Chinese Herbsand the Nonya Cookbook, and has produced definitive books on regional Chinese, Indonesian, Philippine, Malaysian and Vietnamese cuisines. Terry is also much in demand by food manufacturers as a development chef.

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