The taste of Thailand
著者
書誌事項
The taste of Thailand
Pavilion, 1994
- : pbk
大学図書館所蔵 全3件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
"First published in 1988"--T.p. verso
Includes index
内容説明・目次
内容説明
Thailand is the heartland of the finest Far Eastern cooking and while the cuisine borrows from its neighbours India and China, it remains unique and special in itself. In this book the author, Vatcharin Bhumichitr, talks of Thai culture, tradition and history in relation to the food and recipes his text embraces. It is illustrated not only with food photographs of the recipes but also specially commissioned location pictures giving a visual flavour of Thailand's landscape as well as its food. Thailand is growing in popularity as a place to visit and with this comes an increasing interest in the cuisine of the country. Thai produce is now widely available inspiring cooks to create traditional dishes. Here are simple dishes such as pineapple fried rice, hot and sour soup with prawns, and pork with bamboo shoots, as well as more advanced recipes such as three-flavoured fish or chicken with peanut sauce and cucumber pickle. New techniques are illustrated so that authentic Thai cuisine can be accessible to all. Vatcharin Bhumichitr was born and brought up in Thailand and came to Britain as a student in 1976, after training as a hotel manager.
Realizing the increasing demand for Thai produce he first set up a shop in Bayswater to sell Thai products and then opened the Chiang Mai Restaurant in Soho: the only Thai establishment to make the Michelin Guide.
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