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Easy Thai Cookbook Sallie Morris

Easy Thai Cookbook

Sallie Morris

Published May 25th 2010
ISBN : 9781435121218
Paperback
212 pages
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 About the Book 

Tom Yum Soup, Thai Fish Cakes, Steamed Mussels with Lemongrass and Basil, Stir-Fry Chicken with Cashew Nuts, Roast Duck Curryif these are all dishes that youd love to be able to cook and enjoy at home, the Easy Thai Cookbook is for you. ShowcasingMoreTom Yum Soup, Thai Fish Cakes, Steamed Mussels with Lemongrass and Basil, Stir-Fry Chicken with Cashew Nuts, Roast Duck Curry—if these are all dishes that youd love to be able to cook and enjoy at home, the Easy Thai Cookbook is for you. Showcasing the essential ingredients and techniques used in authentic Thai cooking, this book takes you step by step through every process involved in creating tempting, delicious Thai dishes. Each recipe is divided into clear stages and simple tasks to help you to quickly master this delicious and exotic cuisine—and realize that cooking a true Thai green curry with your own freshly made curry paste is just a matter of chopping, mixing, and stirring.PART 1 of the book introduces you to the world of Thai cooking, explaining ingredients, equipment, and cooking methods and the preparation of basics such as stocks, pastes, rice, and noodles.PART 2 gives you delicious recipes for snacks and appetizers- soups, salads, and vegetables- curries and stir-fries- fried dishes- steams, bakes and barbecues- and desserts. Try Shrimp Satay, for example, or Pumpkin and Coconut Cream Soup, Thai Beef Salad, Thai Mussaman Curry, Stir-Fry Scallops with Chili and Basil Leaves, or Coconut Milk Ice Cream.PART 3 shows you how to put the recipes together to create stunning meals, whether you want a bowl of filling noodles on a weekday evening or a sumptuous feast for a weekend gathering of friends or family. With twelve menu plans, giving clear instructions and invaluable tips on preparation and timing, the Easy Thai Cookbook enables even the novice cook to prepare the perfect meal for any occasion.Sallie Morris has written many books on Southeast Asian cooking. She lived in Malaysia for three years and has traveled widely throughout the region, including several visits to Thailand, where she gathered recipes and met people involved in food in markets, restaurants, and homes. She is a member of The Guild of Food Writers.