The cooking of Thailand / Matthew Locricchio ; with photos by Jack McConnell.
Material type: TextSeries: SuperchefPublisher: New York : Benchmark Books, [2005]Copyright date: ©2005Description: 80 pages : illustrations (chiefly colour) ; 27 cmContent type:- text
- unmediated
- volume
- 0761417311
- 9780761417316
- 641.59593 22
- TX724.5.T5 L62 2005
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.59593 LOC (Browse shelf(Opens below)) | 1 | Available | A414148B |
Includes index.
Before you begin -- A word about safety -- Cooking terms -- Regions of Thailand and how they taste: Soups & stocks -- Chicken stock -- Hot and sour shrimp soup -- Chicken and coconut milk soup -- Salads & relishes -- Spicy chicken salad -- Cucumber relish -- Green papaya salad -- Pickled vegetables -- Lemongrass substitute -- Rice & noodles -- Coconut rice -- White rice -- Stir-fried Thai noodles -- Curries & main dishes -- Chicken in red curry with bamboo shoots -- Red curry paste -- Curried vegetables -- Sweet pork -- Shrimp in coconut cream -- Grilled chicken with sweet-heat sauce -- Grilled chicken with peanut sauce -- Desserts -- Baked coconut custard -- Banana cake -- Helpful kitchen equipment & utensils -- Essential ingredients in the Thai kitchen.
Machine converted from AACR2 source record.
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