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    Books: Cooking by Cuisine -> Cooking Thai

    Essential Thai Cookbook, The


    Clarkson Potter
    Published: August 23, 1994
    ISBN: 051759630X

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    Book Description
    Simple, authentic, tongue-torching recipes and a guide to the 40 or so essential ingredients of Thai cooking from the owner of London's finest Thai restaurant, the Chiang Mai. Learn about lemongrass, coconut milk, galangal, fish sauce, tamarinds, chiles, rice noodles, and krachai. Recipes are organized by the flavors indigenous to different regions of Thailand, Cambodia, and Laos, and include Beef with Kaffir Lim Leaf and Hot Chili; Fried Rice with Basil and Prawns; Bitter Melon Curry; and Chicken, Coconut, and Galangal Soup. A mail-order source list and close-up color photos of the ingredients make shopping easy.

    Product Description:
    From one of the world's leading experts on Thai cooking, comes the definite cookbook for this increasingly popular cuisine. The Essential Thai Cookbook demystifies Thai cooking with simple, clear recipes that are easy to follow and totally authentic. With detailed descriptions and close-up images of the exotic ingredients, each chapter concentrates on a group of the spices, herbs, and sauces that make up the rich flavors of Thailand's regional cuisines.

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