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The best of regional Thai cuisine / by Chat Mingkwan.

By: Material type: TextTextPublisher: New York : Hippocrene Books, 2001Description: xii, 216 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0781808804
  • 9780781808804
Subject(s): DDC classification:
  • 641.59593 21
LOC classification:
  • TX724.5.T5 C48 2001
Contents:
Acknowledgements -- Introduction -- Eating Thai-Thai -- Ingredients (Glossary) -- Herbs and Spices -- Vegetables -- Fruit, Nuts, and Seeds -- Rice, Noodles, and Wrappers -- Sauces and Condiments -- Curry Pastes and Chili Dips -- North -Mountain and Cool Climate -- Northeast -Arid Land and Creative Eating -- Central -Fertile Basin and Capital City -- South -Tropical Beaches and Rain -- Desserts and Beverages -- Index.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.59593 MIN (Browse shelf(Opens below)) 1 Available A253900B

Includes bibliographical references (page 203) and index.

Acknowledgements -- Introduction -- Eating Thai-Thai -- Ingredients (Glossary) -- Herbs and Spices -- Vegetables -- Fruit, Nuts, and Seeds -- Rice, Noodles, and Wrappers -- Sauces and Condiments -- Curry Pastes and Chili Dips -- North -Mountain and Cool Climate -- Northeast -Arid Land and Creative Eating -- Central -Fertile Basin and Capital City -- South -Tropical Beaches and Rain -- Desserts and Beverages -- Index.

Machine converted from AACR2 source record.

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