Modern Thai Food: 100 Simple and Delicious Recipes from Sydney's Famous Longrain Restaurant. This item is unavailable.
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Language: English
Published by Periplus Editions, 2007
- Hardcover
- Used
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- Title
- Modern Thai Food: 100 Simple and Delicious Recipes from Sydney's Famous Longrain Restaurant
- Author
- Martin Boetz
- Publisher
- Periplus Editions
- Publication year
- 2007
- Condition
- Good
- Dust jacket
- No Jacket
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0794604870
- ISBN 13
- 9780794604875
- Item weight
- 2.5 pounds
Modern Thai Food is a collection of 100 favorite recipes from the acclaimed Martin Boetz, head chef of the Longrain restaurants in Australia. Recreated and streamlined for the home cook, this is a sumptuous collection of Thai-inspired recipes for the modern kitchen. Revel in the flavors found in recipes such as Grilled Scallops with Peanut Nahm Jim, Grilled Cuttlefish & Pomelo Salad and Light Red Curry of Beef, along with lighter, fresher interpretations of such Thai classics as hot and sour soup, red and green curries, fish cakes and salads.
With a selection of cocktail recipes from the Longrain bar, a comprehensive illustrated glossary, and help matching wines to unfamiliar foods, Modern Thai Food is an excellent companion for any cook interested in expanding their culinary horizons.
Praise for Martin Boetz and his Longrain restaurants:
"Everything is irrestibly fresh..you will leave, as we did, with a clean plate and a spring in your step." --R.W. Apple, New York Times
"Chef Martin Boetz raised this restaurant to become a leader of Sydney's Thais with an enthusiasm that's matched by his intimate knowledge of ingredients."--Fodors
Named on Australia's "Five Rising Stars" by Food and Wine
With a selection of cocktail recipes from the Longrain bar, a comprehensive illustrated glossary, and help matching wines to unfamiliar foods, Modern Thai Food is an excellent companion for any cook interested in expanding their culinary horizons.
Praise for Martin Boetz and his Longrain restaurants:
"Everything is irrestibly fresh..you will leave, as we did, with a clean plate and a spring in your step." --R.W. Apple, New York Times
"Chef Martin Boetz raised this restaurant to become a leader of Sydney's Thais with an enthusiasm that's matched by his intimate knowledge of ingredients."--Fodors
Named on Australia's "Five Rising Stars" by Food and Wine
"Synopsis" may belong to another edition of this title.
About the Author
Martin Boetz's interest in cooking was inspired by his grandmother. He is head chef and co-owner of Longrain, and lives in Australia.
Sam Christie has worked for Terence Conran at Quaglino's in London, and for Tetsuya Wakuda at Tetsuya's in Sydney. He is sommelier, maitre d' and co-owner of Longrain.
Sam Christie has worked for Terence Conran at Quaglino's in London, and for Tetsuya Wakuda at Tetsuya's in Sydney. He is sommelier, maitre d' and co-owner of Longrain.
"About the title" may belong to another edition of this title.
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