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    Books: Cooking by Cuisine -> Cooking Thai

    Tommy Tang's Modern Thai Cuisine

    Tang, Tommy

    Square One Publishers
    Published: February 1, 2005
    ISBN: 0757002544

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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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