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Real Thai
商品資訊
系列名：The Small Book of Good Taste
ISBN13：9780785827665
出版社：Book Sales
作者：Terry Tan; Peter Cassidy (PHT)
出版日：2011/02/01
裝訂／頁數：精裝／63頁
規格：21.6cm*19.7cm*1.3cm (高/寬/厚)
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商品簡介
Top Southeast Asian broadcaster, TV chef and food writer, Terry Tan gathers forty years of experience with his collection of over thirty authentic, simple to prepare and inspiring recipes. The book features popular restaurant classics alongside more obscure – but no less delicious – recipes. The Thai store cupboard makes an invaluable reference guide and demystifies many of the ingredients found in the recipes and explains how to use them.
Each recipe is accompanied by mouthwatering full-color photography and easy to follow instructions, making authentic, healthy Thai cooking accessible to the home cook. The book is structured around the types of ingredients used, featuring chapters on Meat & Poultry, Fish & Shellfish, Vegetables, and Rice & Noodles. Delicious Starters & Soups round off the collection of recipes and make this hardcover, compact cookbook an essential addition to any chef’s kitchen library.
Thai cooking centers around fresh ingredients such as fruit, vegetables, seafood, meat and poultry, complemented by a fragrant collection of aromatics and flavorings to create a characteristic blend of hot, sour and sweet. This healthy balance of ingredients is recreated in this collection of recipes.
Each recipe is accompanied by mouthwatering full-color photography and easy to follow instructions, making authentic, healthy Thai cooking accessible to the home cook. The book is structured around the types of ingredients used, featuring chapters on Meat & Poultry, Fish & Shellfish, Vegetables, and Rice & Noodles. Delicious Starters & Soups round off the collection of recipes and make this hardcover, compact cookbook an essential addition to any chef’s kitchen library.
Thai cooking centers around fresh ingredients such as fruit, vegetables, seafood, meat and poultry, complemented by a fragrant collection of aromatics and flavorings to create a characteristic blend of hot, sour and sweet. This healthy balance of ingredients is recreated in this collection of recipes.
作者簡介
Of Chinese, Indonesian and Thai parentage, Terry Tan has an equally diverse career. With over 40 years experience in the world of Asian food, Terry is an accomplished and popular writer, broadcaster, restaurateur and teacher.
Equally at home with Chinese, Singaporean (Nonya), Indonesian and Thai cuisines, he has earned the title of “Mr. Southeast Asian Cuisine in Europe”. Former Chief Editor of Wine and Dine, Asia’s most prestigious magazine, he’s now the UK correspondent for Appetite magazine, also published for the Asian market.
Terry has spent many years teaching in colleges and demonstrating master classes, globetrotting around the world visiting countries as diverse as Chile, Australia, Canada, Iceland, Israel and many European countries. He has hosted three television series with Singapore Television and is a development chef and consultant for many big names in the food industry such as HP and Heinz.
Terry’s cookery titles include Cooking with Chinese Herbs, the Nonya Cookbook, Complete Asian Cookbook, Oriental Cooking and most recently Asian Cook, which was awarded Best Asian Cookbook in the World.
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