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Books: Cooking by Cuisine -> Cooking Thai
Tommy Tang's Modern Thai Cuisine
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by:
Tang, Tommy
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Publisher:
Square One Publishers
Published: February 1, 2005
ISBN: 0757002544
Format:Paperback
Pages:172
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Book Description
From Library Journal
Here are recipes from the chef/owner of trendy Thai restaurants in New York and Los Angeles. Tang's cuisine mixes elements of the East and West, as in Crab Spring Rolls with Santa Fe Chili Sauce. His food is innovative and
appealing, but it's somewhat irritating that a number of the dishes require Tang's commercially available seasoning mix or marinade. Still, Tang--and Thai cuisine--have many fans, and there are some delicious dishes here. For larger collections. BOMC and
Better Homes and Gardens selection.
Copyright 1991 Reed Business Information, Inc.--This text refers to the
Hardcover edition.
From Kirkus Reviews
Though Tang himself came here from Bangkok in 1972, his restaurants--the first opened
in L.A. in 1982, a twin in N.Y.C.'s Tribeca four years later--have as much to do with American enterprise and California style as with Thai cuisine. The food, commonly referred to as ``California Thai,'' is represented here by the ultratraditional Pad
Thai, known as Thailand's national dish; by the restaurant's own chicken sat‚ with peanut sauce and its special sauced duck; and by such hybrids as Bangkok Jambalaya, Thai Wonton (``Okay, I admit I'm pirating a Chinese dish here''), eggplant made with
olive oil and pine nuts, a roasted pepper sauce well represented in recent Italian cookbooks, and an arugula salad with ingredients from Asia, California (the zinfandel), and Italy. Whatever the borrowings, though, Thai accents manage to predominate (you
can't do the recipes without curry paste and Thai fish sauce) and California's breezy flair just gives it wings. It's an attractive mix. -- Copyright ©1991, Kirkus Associates, LP. All rights reserved.--This text refers to the
Hardcover edition.
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