Simply Thai Cooking
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Simply Thai Cooking
Simply Thai Cooking Simply Thai Cooking Simply Thai Cooking Simply Thai Cooking Simply Thai Cooking

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Publisher: Robert Rose

Edition Notes: Third Edition
Author Statement: Wandee Young and Byron Ayanoglu
Audience: Trade
Specs: 32 pages of color photographs, over 100 recipes, index
Pages: 224
Trim Size: 7" X 10" X 9/16"
Language code 1: eng
Publication Date: 20110721
Copyright Year: 2011
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Simply Thai Cooking

The perennial bestseller is back with a new look.

The perennial bestseller is back with a new look.

The first two editions of Simply Thai Cooking have sold over 100,000 copies, and it's not hard to see why. Thai cooking is exhilarating, it's exotic -- and it's easier to make than ever before. The exciting, flavorful ingredients can be found everywhere, and nothing else so magically combines the savory with the sweet, the tart with the spicy.

These easy-to-follow recipes for a wide range of Thai standards are virtually foolproof and taste deliciously authentic. In addition to a new cover treatment, this new edition features 16 new color photographs of this wonderfully enticing cuisine.

All the favorites are back:

  • Thai cold spring rolls
  • Chicken satay
  • Lemongrass-shrimp soup
  • Thai hot and sour soup
  • Green papaya salad
  • Glass noodle salad
  • Pad thai
  • Coconut noodles with chicken and shrimp
  • Thai beef curry
  • Marinated grilled beef
  • Roast duck in red curry
  • Pork with red chili sauce
  • Shrimp in spicy coconut milk.

Most of these amazing recipes can be prepared in less than 30 minutes, and helpful hints on the essentials of Thai cuisine will appeal to beginner and experienced home cooks alike.

Bio:

Wandee Young is a major contributor to the ongoing interest in Thai cooking and runs several successful restaurants.

Byron Ayanoglu is a restaurant critic, food writer and bestselling author.

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