The best of regional Thai cuisine / by Chat Mingkwan.
Material type: TextPublisher: New York : Hippocrene Books, 2001Description: xii, 216 pages : illustrations ; 24 cmContent type:- text
- unmediated
- volume
- 0781808804
- 9780781808804
- 641.59593 21
- 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.
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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