Thailand Cooking – Gambero Rosso Book
In Thailand the recipes uttered in words for centuries have been mixing for generations with the culinary traditions of other peoples, giving life to a great style of cooking in the world. Dara Spirgatis and Margit Proebst guide us in discovering this various and exotic cooking : Bangkok's modern one, natural in Laos, nourrishing and countrylike in Isan, but all of them in a position to transmit unimaginable gastronomic delights.
A travel through the most important stages of Thailand's gastronomy among traditional dishes and new creations : from the classic shrimps soup to the modern review of aubergines with Thailandese green curry, to the famous papaya salad with a sour and hot taste. More than 90 recipes showing the degree of difficulty, the origin and the typical consuming context in the country of origin.
The book is divided in six sections easy to consult thanks to the different colours : soups ; hors-d'oeuvre and salads ; fish and seafood ; meat and poultry ; vegetarian recipes ; desserts. The book is also enriched by beautiful pictures illustrating the dishes, the preparation stages and the variety of products and ingredients.
To make it more complete and interesting a very useful glossary, an ingredient index, many curiosities, suggestions and information for the decoration of the table and dishes with little vegetable sculptures and advices for the purchase of typical objects.
Editor Gambero Rosso
Authors : Dara Spirgatis – Margit Proebst
Total pages 168
Dimensions 21,5x27,5 cm.