Real Vegetarian Thai
Real Thai has gone vegetarian! Everyone loves Thai food, but it's not easy to find truly meatless dishes. Thai cooking expert Nancie McDermott has developed inventive variations on traditional recipes, providing health-conscious cooks with a repertoire of meatless dishes that captures the vibrant spirit of Thailand. A helpful glossary introduces readers to the seemingly mysterious yet widely available ingredients and equipment used in Thai cooking and offers tips for finding or substituting them. With an emphasis on the classic techniques, ingredients, and flavors of Thai cuisine, this groundbreaking cookbook provides one hundred delicious recipes for everyday meals and special occasions.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
Asian Asian markets baking sheet basil boil over medium chunks cilantro cilantro leaves cloves coarsely chopped garlic coconut milk combine cool to room Crispy Garlic cup Vegetable Stock dish dried eggplant eggs ﬁnd ﬁrst ﬂavor ﬂour galanga garnish gentle boil gently ginger green onions ground pepper Hot Garlic Sauce hot or warm ice cream jasmine rice lemongrass lengthwise lime juice long—grain M1 cup medium heat medium—high heat minced minutes mung beans mushrooms oﬁen ounces palm sugar peanuts peeled potato recipe red chilies Red Curry refrigerate rice noodles rolling boil room temperature salad saucepan seeds serve hot serving platter shallots shiny small bowl soup soy sauce spoon stalks sticky rice stir—fry stirring occasionally Stock pages 204 tablespoon coarsely chopped tablespoons tablespoons vegetable oil tamarind teaspoon teaspoon soy sauce Thai cooks Thailand thinly sliced tofu toss Transfer vegetable oil Vegetable Stock pages vegetarian wild lime wild lime leaves