Thailand: The Beautiful Cookbook (Anglais) Relié – 23 avril 1992
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Présentation de l'éditeur
Thailand the Beautiful Cookbook is a joyous celebration of Thailand its people, and its cuisine.
The range and diversity of Thai cooking is showcased in this magnificent collection of authentic recipes from each of the four regions of Thailand.
From the South, where the cooking reflects a Malay influence, comes a tantalizing array of curries and delicious seafood dishes. The Central Plains region, with the huge vibrant city of Bangkok as its focus is the most fertile, part of the country and is rich in fresh produce. The North has a very distinctive cuisine based on glutinous rice, and the dishes that accompany it are generally milder than those of the Central and Northeastern regions In the Northeast the influence of nearby Laos is felt and dishes tend to be highly spiced.
Thai-born chef and culinary expert Panurat Poladitmontri and his partner, Judy Lew, have prepared this superb collection of authentic, recipes, each of which has been individually photographed by leading food photographer John Hay and beautifully styled by Ann Creber. Internationally renowned photographers Luca Invernizzi Tettoni and John Hay present a spectacular collection of photographs to show Thailand's great scenic diversity, from the beaches and jungles of the South to the misty mountains of the North, and the varied lives of it's people. William Warren, who has spent many years in Thailand, writes with an insider's knowledge. He takes the reader on an absorbing trip around the country discussing the various influences--historical, physical, racial and cultural--that have formed the distinctive culture of the Thai people.
An extensive glossary ensures that any cooks who are unfamiliar with oriental ingredients and presentation will have no difficulty in bringing this wonderful selection of Thai dishes to their tables.
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Over the years I have made some fifty recipes from the book--soups, meat dishes, rice and noodle dishes, vegetarian dishes, seafood dishes, curry pastes, desserts--and nearly every one has been a huge hit with my wife and me. I've made so few different recipes because I've come back to many of them a dozen times or more. The Chicken Coconut Soup is my four-year-old son's favorite food, and he requests it often.
I finally bought the book for myself this year and have made several different recipes that I hadn't before. Some have hit my "frequently made" list already.
The book is visually stunning, with large appealing photographs of each dish, and with similarly beautiful photos of the countryside, divided up by region between the chapters of different foods. The recipes themselves are very easy to follow, and even those that have many ingredients usually only require a couple steps. Some require ingredients that you can only find in Asian food stores (like galangal) but even things like fish sauce and coconut milk are becoming more available in other supermarkets; and many recipes require nothing more exotic than fresh ingredients and soy sauce.
The only shortcoming I see in the book is a dearth of purely vegetarian dishes, but since Thai cooking seems to encourage improvisation, this can be remedied by substitutions. Despite this, I still consider this to be the best Thai cookbook I have (of six), the best Beautiful Cookbook I have (of six), and the best cookbook period that I have (of nearly 100).
It is an EXCELLENT cookbook for three reasons: First, everything I've made in it tastes authentic. Secondly, the photographic glossary clearly shows what different ingredients look like. Finally, almost every dish is pictured.
This, in combination with David Thompson's new cookbook, are the only two Thai cookbooks I'll ever need.