泰国美食Thailand
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作者： Judy Williams 著
出 版 社： Parragon
出版时间： 2007-12-1字数：版次： 1页数： 256印刷时间： 2007/12/01开本：印次： 1纸张： 铜版纸I S B N ： 9781405457071包装： 精装内容简介
Thai cuisine is a wonderfully aromatic and harmonious mixture of flavours, colours and textures, and it is incredibly easy to cook. World Food: Thailand introduces you to the flavours and textures of Thailand and shows you how to bring them into your own kitchen and impress your family and friends. There is also background information on Thailand as a country, and the foods that make up its culinary history.
Thailand is now one of the most popular holiday destinations for Westerners, and more and more cooks are experinlenting with tile different dishes that originated in the country. Eating Thai food is an amazirlg experience - each flavour, be it hot, sweet or sour, can be tasted separately;leaving the mouth feeling clean and ready for more. Thai cooking is all about balance and harmony, In most people's opinion, the chilli is the most important ingredient, but there are many other essential elements that go towards creating these fahulous tastes. Coconut rnilk, lemon grass, galangal, lime leaves, palm sugar and fish sauce all go together to make a truly harmonious whole.
The recipes throughout this book are simple, tasty and easy to cook. So, Whether you are planning an elegant dinner party or an informal family supper, the delicate flavours of these Thai dishes will suitany occasion. There is also a broad selection of delicious Thai-inspired desserts to finish off that perfect banquet. World Food: Thailand is a fascinating journey through the CLiIture and cuisine of one of the world's most fragrant desti nations.
作者简介：
Judy Williams is a food writer and stylist who has written recipes for a variety of magazines and books. She is particularly interested in Chinese, Indian and Thai cuisine,and in creating dishes that are fragrant, spicy and quick to cook. when Judy joined her daughters on a world trip last year, she was captivated by the foods of Thailand, from sizzling noodles to pancakes stuffed with bananas. On returning to England, she purchased an array of ingredients from a local Thai grocery shop, and began researching and testing the recipes found in this book. Judy now runs a hotel in Devon, Downrew House, where the guests are regularly treated to sumptuous Thai feasts.
目录
Introduction
Curry Paste Recipes
In the Thai Kitchen
Starters
Corn Fritters Khao Ped Chup Pang
Wontons Koeow
Crisp Sesame Prawns Khung Ob Gha Tord Khob
Omelette Rolls Kai Yud Sol
Fish Cakes Thot Man Pla
Chicken Satay Satay Gei
Beef Stir-fry Pahd Nuea
Crispy Spring Rolls Po Pia Thot
Crispy Wrapped Prawns Khung Hau Tord khob
Crab Parcels Pue Hao
Lettuce Wraps Puk Hao
Steamed Spring Rolls Po Pia Nuag
Soups
Hot-and-Sour Soup Tom Yam
Prawn Laksa Khung
Sweetcorn and Crab Soup Tom Jood Pu Sai khow Pod
Clear Soup with Mushrooms and Chicken Tom Jood Gai Sai Hed
Seafood and Basil Soup Tom Jood Ta-La Sai Bai Hu La Pa
Rice Noodles with Tofu Soup Guay Tiaw Too Hu
Duck with Spring Onion Soup Ped KuO Ton Hom
Pork with Rice and Egg Soup Khao PhatMu Sol Khai
Spicy Beef and Noodle Soup Guay Tiaw Tom Yam Nuea
Vegetable and Noodle Soup Guay Tiaw Nora Sai Puk
Vegetarian Dishes
Vegetable Parcels Puk Hao
Stuffed Aubergines Makuea Yad Sai
Sweet-and-sour Vegetables with Cashew Nuts Preow Won Puk Sai Tua Ob
Mixed Mushroom Stir-fry Pud Hed Ruem
Aubergine and Bean Curry Kaeng Ped Mo Khure Sai Tua
Carrot and Pumpkin Curry Kaeng Ped Carrot Kub Phuk
Onion, Potato and Red Pepper Curry Kaeng Ped Mun Fa Rung Sai Horn Yai, Phrik Yhuak
Mixed Greens Curry Kaeng Khiao Won Ruam
Tofu and Green Vegetable Curry Kaeng Khiao Won Too Hu
Vegetarian Dishes(continued)
Main Meals
Stir-fried Meals
Noodles Et Rice
Noodles Et Rice(continued)
Salads
Desserts
Index
