Thai Cuisine
Recipes and Anecdotes from Thai Gastronomic Culture
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Thai food has been popular in the west since its introduction in the 1970s. But it goes far beyond Pad Thai, a traditional noodle dish that is a favorite in restaurants and is also the national dish of Thailand. This book is a key to open the mysteries of flavor-rich Thai cuisine.
Like the other books in the series, this fully illustrated guide is about Thai food culture, beyond recipes.
- What is the agriculture of Thailand and how does this influence ingredients?
- What are the dominant flavors of spices and aromatic herbs?
- Vegetarian or not?
- Daily food: rice, noodles, vegetables, spices and condiments
- Fermented fish sauces, cooking techniques and utensils
- Shopping for the freshest shrimp, coconut and other ingredients
- Thai table etiquette.
And further:
- The regional cuisines of Thailand
- Most popular dishes
- Street food of Thailand
- Holiday special meals
- Desserts and drinks.
This book is useful for a student of Asian food cultures, as well as the young cook of Thai descent who wants to make the dishes "Grandma and Grandpa" made. Inexpensive, attractive and simply written, it should be a companion for every cosmopolitan kitchen.
About this Author
Caroline Trieu is from Southeast Asia, and Thailand has been her adopted home for more than 15 years. She learned to cook from the women in her family and is passionate about passing on traditional techniques and the right balance of flavors at her cooking workshops in Rennes, France. She shares her recipes and cooking secrets through the Taste of Mekong blog.
Kanchanok Inprung, also known as "Mew," is a Thai illustrator. After a career in interior design in Bangkok, she settled in Phetchaburi, where she has had her studio for more than 10 years. Phetchaburi is a city steeped in history and a gastronomic capital that was recognized by UNESCO in 2021. Mew has developed a range of projects promoting her country's cultural and gastronomic heritage.
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