出版時(shí)間:2007-1 出版社:Parragon 作者:Williams, Judy 頁數(shù):96
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內(nèi)容概要
Thai food is a vibrant cuisine, famed for its sharp, fresh flavors.Bursting with variety, its dishes may be chile hot, zesty with lime,or creamy with coconut. The diverse choices that Thai cookingoffer are due to the regions of Thailand offering different methodsof cooking and types of dishes according to their climate, history,and culture. This book will introduce you to all these exciting stylesFrom pad thai to pork dumplings, angler fish kabobs to hot and soursoup, there are 38 recipes to awakenyour palate and let you begin tomaster the secrets of creating great-tasting Thai-style food.
書籍目錄
Introduction Equipment Key ingredients Basic flavorings Curry pastesAppetizers Spicy Thai pockets Hot and sour soup Crab, pork, and chile fritters Stir-fried shrimp with garlic Vegetable and black bean egg rolls Crispy pork dumplings Chicken satay skewers with peanut sauce Shrimp wraps Roasted sticky chicken wings Crab won tonsMain Meals Angler fish kabobs with red bell peppers and shrimp Green chicken curry Spicy beef with black bean sauce Chili shrimp with garlic noodles Crispy roast duck and pickled plums Gingered chicken with cashews and scallions Ground pork kabobs with sweet chili dipping sauceMain Meals continued Mixed fish and coconut curry Masaman curry Roast pork with pineappleVegetarian Cauliflower, broccoli, and cashew salad Mixed mushrooms with spinachand bean sprouts Crispy vegetable stir-fry salad Chunky potato and spinach curry Peanut tofu skewers Butternut squash curry Eggplant curry Sweet-and-sour salad Red curry with mixed leavesRice and Noodles Pad Thai Egg-fried rice with shrimp and bell peppers Red roasted pork with peppered noodles Thai fish cakes with coconut rice Chile rice with stir-fried beef Squid and shrimp laksa Chicken curry with fried noodles Spicy chicken kabobs with cilantro rice Spring vegetable riceIndex
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