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Synopsis

Thai cooking conjures up images of fresh, fragrant and exotically spiced food; this book shows you exactly how to create dishes from this wonderful cuisine, in 125 fabulous recipes. The book includes all the most famous, popular and classic Thai dishes, and then goes on to feature dozens of more innovative and contemporary ideas and variations. Galangal, Chicken and Coconut Soup, Scented Fish Salad, Red Chicken Curry with Bamboo Shoots, Lemon Grass Pork, Pak Choi with Lime Dressing and Papayas in Jasmine Flower Syrup are just a handful of the delights featured on these pages. 250 stunning and inspirational photographs take you through the entire catalogue of Thai cooking, with chapters on Appetizers, Soups, Salads, Poultry, Meat, Fish and Shellfish, Vegetables, Rice, Noodles, Side Dishes, and Desserts. Ingredients, equipment and Thai cooking techniques are all covered in detail, as well as introducing you to the culinary culture of the country, including the way in which Thai people eat, both at home and at Thailand's famous street food stalls. At-a-glance notes provide an accurate breakdown of the nutritional values of each recipe, helping you to plan a healthy diet while enjoying the very best of this wonderful, mouth-watering cuisine. Author, Becky Johnson, worked as a chef in London and Ireland before embarking on a two-year journey of culinary discovery around the globe. Extensive travel in South-east Asia has given her an incomparable knowledge of the Thai cuisine. Judy Bastyra is a full-time writer and a food author who has published over 20 books on cookery and popular social issues. She has a particular interest in Thailand and has travelled to the country many times, researching recipes and writing about the food and the culture.

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