Real Thai: Best of Thailand's Regional Cooking

McDermott, Nancie

Softcover

ISBN 10: 0811800172 ISBN 13: 9780811800174

Publisher: Chronicle Books, 1992

Nancie McDermott, widely regarded as the American expert on Thai cooking, offers a clear, straightforward approach to dishes that many Westerners have tasted only in restaurants. In "Real Thai, " she demystifies once and for all every aspect of this flavorful, healthy cuisine. Organized geographically by region, over 100 tempting, easy-to-follow recipes explore not only dishes that may be familiar to Americans, such as Chicken Coconut Soup and Pork Satay, but also lesser-known local specialties such as Crab Cakes with Cilantro Paste, Fish with Yellow Curry Steamed in Banana Leaves, Sticky Rice with Mangoes, and Son-in-Law Eggs. Including advice on basic utensils and techniques, a glossary of ingredients, a list of shopping sources, and a section of suggested menus, this is the definitive guide for novice and expert alike to the diverse flavors of a regional Asian cuisine that is rapidly becoming an international favorite.

About the Author:

Nancie McDermott is a food writer and cooking teacher specializing in the cuisine of Thailand, where she spent three years as a Peace Corps volunteer. Her food articles have appeared in numerous magazines, and she is the author of the perennially popular cookbook, Real Thai.

Synopsis:

McDermott has organized over 100 recipes geographically by region. Includes advice on basic utensils and techniques, a glossary of ingredients, a list of shopping sources, and a section of suggested menus. Annotation copyright Book News, Inc. Portland, Or.