Chat Mingkwan. <br/><br/>
The best of regional Thai cuisine / 
by Chat Mingkwan. 
 - xii, 216 pages :  illustrations ;  24 cm 
<br/><br/>Includes bibliographical references (page 203) and index. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>0781808804 9780781808804 
<br/><br/><label>LCCN: </label>2001051562 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, Thai
<br/><br/><label>LC Class. No.: </label>TX724.5.T5  / C48 2001 
<br/><br/><label>Dewey Class. No.: </label>641.59593