The Thai Table: A Celebration of Culinary Treasures
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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Asian aubergines banana Bangkok basil leaves bean sprouts blend blender boil chefs chicken Chinese coconut milk Cooking oil Coriander leaves cilantro corn flour culinary cups Curry Gaeng dipping sauce dried prawns duck finely chopped finely sliced Fish sauce fl oz flavour fragrant g 1 lb g 7 oz galangal garlic Garlic 2 cloves ginger Heat oil juice 2 Tbsp Kaffir lime leaves leaf lemon grass lime juice mango marinade Massaman Massaman curry medium heat minutes mixing bowl mortar and pestle oil 2 Tbsp outer leaves removed palm sugar peeled and finely pepper Phad pork prawn paste Prawn shrimp Prik Red chillies Red curry Red curry paste Remove from heat restaurant rice noodles salads salt sauce 2 Tbsp screwpine seafood Serve immediately shallots simmer soy sauce spices spicy steamed stir Stir-fry Sugar 1 tsp Tamarind juice Thai cooking Thai cuisine Thailand tough outer leaves Vegetable oil wok over medium