Real Thai Cooking
Recipes and Stories from a Thai Food Expert
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- ¥2,800
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- ¥2,800
発行者による作品情報
"I felt like the luckiest person on earth when I not only met Chawadee, but had her as my personal food navigator through Bangkok. We walked, boated, and ate our way through some of the best food I've ever had, all thanks to Chawadee, her warmth and expertise. And now you get to have the next best thing: her fantastic book. Enjoy every delicious bite." —Phil Rosenthal ("Somebody Feed Phil")
Learn the secrets of Thai cooking that only local foodies know about!
Real Thai Cooking is a labor of love by Thailand's leading food blogger and street food expert, Chawadee "Chow" Nualkhair and Lauren Lulu Taylor who did the recipe testing and editing and provided many of the photographs. Her book presents the full range of iconic Thai recipes together with fascinating back stories that enable you to truly appreciate what you are cooking and eating!
This book presents insider recipes and secrets about Thai food that only local foodies know about:Chef Black's famous Sriracha Sauce recipe (from Blackitch Artisan Kitchen) and the story of how this hot sauce was invented (most people think it is Vietnamese, but it is really 100% Thai!)The world's best Pad Thai and how this dish has come to define Thailand's national identityMinced Chicken Kanom Jeen and the Portuguese Influence on Thai FoodMee Krob (Fried Rice Noodles)—the dish that saved Siam from colonizationAnd many more delicious recipes and nuggets of Thai food lore!
With over 75 recipes and 225 color photos, this is the cookbook every Thai food lover will want!
PUBLISHERS WEEKLY
Bangkok-based food blogger Nualkhair (Thailand's Best Street Food) and Secret Kiwi Kitchen founder Taylor (Feasting on Flowers) explore classic dishes and ongoing culinary innovation in this illuminating tour of Thailand's vibrant cuisine. The authors work region by region through the country's "patchwork quilt" of culinary styles, retracing the historical and foreign influences that shape the flavors of each. Recipes from central Thailand's rice region, including sweet and spicy shrimp paste fried rice and fried lacy eggs with Thai dressing, rely on building blocks of fish sauce, lemongrass, galangal, and coconut milk. Milder, northern-style meat dishes include nam prik ong, a minced pork ragu eaten with pork rinds, sticky rice, and cabbage. In Isaan, to the northeast, influences from neighboring Laos and Vietnam come through in mashed eggplant salad and spring rolls filled with minced chicken. Known for seafood and "ear-ringingly, eye-wateringly spicy" plates, southern-style favorites include steamed fish balls and glass noodle salad with deep-fried shallots. Additional chapters dedicated to dips, sauces, desserts, and tropical cocktails round things out, and a list of essential equipment, tips for preparing steamed rice, and 10 menus help make these recipes accessible. Home cooks are sure to be inspired.
