Thai: The Essence of Asian Cooking

Thai: The Essence of Asian Cooking is a comprehensive introduction to Thai cuisine, combining recipes, techniques, ingredient guidance and cultural background in one generously illustrated volume. Covering appetizers, soups, salads, poultry, vegetable dishes, fish dishes and desserts, it helps readers understand not only what to cook but also how Thai food achieves its signature balance of sweet, sour, salty and hot flavours. It is particularly appealing for anyone looking for a Thai cookbook with clear explanations, authentic inspiration and visually guided preparation.

Judy Bastyra has written extensively about food and has a long-standing interest in Thailand, where she researched recipes and culinary traditions. Becky Johnson worked as a chef in London and Ireland before becoming a food writer, and is known as a specialist in Thai cuisine. Together, they created a book that is informative, approachable and useful at many skill levels.

With its blend of reference material and recipes, Thai: The Essence of Asian Cooking remains a strong choice for cooks who want more than a simple recipe collection. It is ideal for readers who love Asian food, enjoy learning about ingredients and techniques, and want a cookbook that is both beautiful and practical. If Thai cooking fascinates you, this volume is an inviting and dependable addition to your kitchen library.

• Encadernação: paperback
• Ano: 2003
• Páginas: 256
• ISBN: 0-681-92377-6