| 000 | 03474cam a22004214i 4500 | ||
|---|---|---|---|
| 005 | 20211102073920.0 | ||
| 008 | 020311s2002 caua b 001 0 eng d | ||
| 010 | _a 2002018117 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 | _a1580084621 | ||
| 020 | _a9781580084628 | ||
| 035 | _a(ATU)b10142769 | ||
| 035 | _a(OCoLC)49375157 | ||
| 040 |
_aDLC _beng _erda _cDLC _dBAKER _dBTCTA _dYDXCP _dIG# _dATU |
||
| 042 | _apcc | ||
| 043 | _aa-th--- | ||
| 050 | 0 | 0 |
_aTX724.5.T5 _bT4924 2002 |
| 082 | 0 | 0 |
_a641.59593 _221 |
| 100 | 1 |
_aThompson, David, _d1960- _eauthor. _9242320 |
|
| 245 | 1 | 0 |
_aThai food = _bArharn Thai / _cDavid Thompson ; with photography by Earl Carter. |
| 246 | 1 | 1 | _aArharn Thai |
| 264 | 1 |
_aBerkeley, Calif. : _bTen Speed Press, _c[2002] |
|
| 264 | 4 | _c©2002 | |
| 300 |
_axiii, 673 pages : _billustrations ; _c25 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 500 | _a"A Kirsty Melville book.". | ||
| 504 | _aIncludes bibliographical references (pages 632-641) and index. | ||
| 520 | _a"Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Since that fateful trip some 20 years ago, Thailand has become David's second home. Working alongside cooks who perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation. The result is THAI FOOD, the most comprehensive account of this ancient and exotic cuisine ever published in English. David writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages. Although all the classic, well-loved recipes are here, this magnum opus features hundreds of lesser-known but equally authentic and delicious Thai dishes that will inspire cooks to go beyond green curry chicken and Thai fish cakes. David's passion and conviction are infectious; complemented by Earl Carter's superb photography, THAI FOOD captures all aspects of the dynamic Thai culture and cuisine. Ten years in the making, this groundbreaking work is one of the cookbook publishing events of the decade. The author's London restaurant, nahm, received a Michelin star in 2002, making it the first Thai restaurant to receive such an honor. Photographed at David's restaurants in Sydney and London, and on location in Thailand, Earl Carter's superb images capture both the essence of Thai food and its rich cultural milieu.__Awards2003 James Beard Award Winner2003 IACP Award WinnerReviews"Stands out, dauntingly massive, brilliantly magisterial, and, at the same time, bustling with charm, observations, life." --Saveur_"[S]et a new standard for Asian cookbooks."--Saveur (Top 100 Home Cook Edition)"--Publisher description. | ||
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aCooking, Thai _9316102 |
|
| 856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy0909/2002018117-b.html |
| 907 |
_a.b10142769 _b19-08-19 _c27-10-15 |
||
| 998 |
_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gcau _h0 |
||
| 945 |
_a641.59593 THO _g1 _iA410417B _j0 _lcmain _o- _p$72.17 _q- _r- _s- _t0 _u47 _v9 _w0 _x5 _y.i10357683 _z28-10-15 |
||
| 942 | _cB | ||
| 999 |
_c1107539 _d1107539 |
||