Thai Cookery Secrets
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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4.6 étoiles sur 5
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6 internautes sur 6 ont trouvé ce commentaire utile
5.0 étoiles sur 5
A kitchen workhorse.
16 mai 2010
Par rollerskate
- Publié sur Amazon.com
Format:Broché
This reasonably priced paperback is what I call a kitchen workhorse. One of those books you go back to time and time again for basic techniques and information. It is not a glossy coffee table book with photos to die for - it has no photos at all.
Instead this book talks you through the basic ingredients of Thai cooking - what does what, why you use it and what to substitute if you can't get it. It has a section on growing your own herbs for authentic flavour. It has a chapter on equipment, and cooking techniques. It explains how to get the right balances in flavour. There is a chapter on Thai curry pastes, describing and explaining them all, and even tells you how to jazz up store bought curry pastes. It then takes you to the step by step recipes. These go from a step by step guide to perfect steamed jasmine rice, which not only tells you what to do, but more importantly why, to recipes for perfect pad thai, with tips and important points to remember for instance;
"Cook your pad thai in one or two serves only: too much food in the wok will stew rather than stir-fry and you won't get that lovely `wok' flavour."
This book is almost the Thai cooking version of Nicholas Clee's "Don't Sweat the Aubergine: What Works in the Kitchen and Why"
The reason to buy this book is that it cost's no more than a one meal readymade fancy pack of Thai spices, and you will never need to buy a ready meal again.
Instead this book talks you through the basic ingredients of Thai cooking - what does what, why you use it and what to substitute if you can't get it. It has a section on growing your own herbs for authentic flavour. It has a chapter on equipment, and cooking techniques. It explains how to get the right balances in flavour. There is a chapter on Thai curry pastes, describing and explaining them all, and even tells you how to jazz up store bought curry pastes. It then takes you to the step by step recipes. These go from a step by step guide to perfect steamed jasmine rice, which not only tells you what to do, but more importantly why, to recipes for perfect pad thai, with tips and important points to remember for instance;
"Cook your pad thai in one or two serves only: too much food in the wok will stew rather than stir-fry and you won't get that lovely `wok' flavour."
This book is almost the Thai cooking version of Nicholas Clee's "Don't Sweat the Aubergine: What Works in the Kitchen and Why"
The reason to buy this book is that it cost's no more than a one meal readymade fancy pack of Thai spices, and you will never need to buy a ready meal again.
4 internautes sur 4 ont trouvé ce commentaire utile
5.0 étoiles sur 5
Amazing Recipies.... The REAL deal.
21 juin 2010
Par J. Cooper
- Publié sur Amazon.com
Format:Broché|Achat authentifié par Amazon
Kris Dhyllon set the bar high with her first and second editions of Curry Secret. I learned how to make the mist amazing Indain food I'd ever had (I've been to MANY Indian restaurants) and impressed all my friends who were lucky enough to enjoy her recipes with me.
Thai Cookery is no less impressive. I've already made 4 recipes out of it and have been blown away by the amazing dishes within. I'm vegan and have found it very easy and healthy to convert the recipies to vegan. Buy the book. Share great food with your best friends but make sure to give Kris credit.... She earned it! Cheers!
Thai Cookery is no less impressive. I've already made 4 recipes out of it and have been blown away by the amazing dishes within. I'm vegan and have found it very easy and healthy to convert the recipies to vegan. Buy the book. Share great food with your best friends but make sure to give Kris credit.... She earned it! Cheers!
5.0 étoiles sur 5
Every day thai cookery
22 janvier 2013
Par Siw-Anita Bruvik
- Publié sur Amazon.com
Format:Broché|Achat authentifié par Amazon
The book had a short informative part on ingredients in thai cooking, herbs and their effect in food and on helth issues. It was easy to follow the cooking instructions
This cookery book was easy to handle. I would have loved some pictures of the food, but then the book would have been bigger. I do not have any dislikes.
I would recommend it to people who love thaifood.
This cookery book was easy to handle. I would have loved some pictures of the food, but then the book would have been bigger. I do not have any dislikes.
I would recommend it to people who love thaifood.
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