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New Thai Food celebrates the delicious and unique flavours of Thai food - and always with a keen eye on the balance of the essential taste senses of sour, sweet, salty and bitter. Recipes cover starters, salads, soups, curries, seafood, meat and poultry and desserts - as well as a handy section on the basics of this cuisine. Although not everything might be found in a domestic fridge or cupboard, the ingredients and techniques are not complicated - they're pitched to an adventurous cook keen to explore the vibrant tastes of Thailand. Get started with some good fish sauce, chillies and sugar - and you're almost done. Starters include Betel Leaves with Smoked Trout, Galangal & Trout Roe, and Fish Cakes, while salads include Beef Salad with Apple Eggplan and the classic Green Papaya Salad but with the addition of Coconut Rice. The curry chapter includes the familiar - Red Duck Curry - and more adventurous options, including Spiced Curry of Spatchcock with Chilli. Seafood, meat and poulty dishes are all flavoursome and straightforward to prepare. The desserts play on the familiar tastes of Thailand - durian, palm sugar, tapioca and mango - for a deliciously sweet ending.Biografía del autor:
German born and Australian bred with Thailand close to his heart (and stomach), Martin Boetz is a culinary mash up which, unsurprisingly, has given him a head start in the world of kitchen creativity. Martin's interpretive Asian cooking lead to his Longrain Restaurants in Sydney and Melbourne being praised by diners around the globe. After an apprenticeship at Lennons' Brisbane Hotel, Martin moved Sydney, where he worked in Double Bay at Zigolini's and later at Darley Street Thai. Here Martin discovered a love for Thai food, moving on to run Sailors Thai at The Rocks. Martin has more recently moved on from the restaurant business he started to embark on a new chapter in the creation of Cooks Co-op (http://cooksco-op.com) - a business growing and supplying quality produce to restaurants. In 2005 he authored Longrain, published by Hardie Grant Books.
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Buchbeschreibung Hardie Grant Books. HC. Zustand: New. The author was chef at legendary Sydney restaurants: Daley Street Thai and Longrain and while some of the recipes are typical of the food served there, the recipes he offers here are written for the home kitchen and the home cook. Most recipes feed four unless otherwise stated and are designed to be shared. They look exceptional. Bestandsnummer des Verkäufers Sep18-100 Sep18
Buchbeschreibung Hardie Grant, 2014. Zustand: New. Bestandsnummer des Verkäufers Lim74-8 Lim74
Buchbeschreibung Zustand: New. Brand New Book. Delivery within 6 to 10 days. Expedited Shipping Available. Excellent Customer Service. Bestandsnummer des Verkäufers 1566321
Buchbeschreibung Zustand: New. This is Brand NEW. Bestandsnummer des Verkäufers Prkash N-12102018-27671
Buchbeschreibung Hardie Grant, 2014. Zustand: New. book. Bestandsnummer des Verkäufers M174270820X
Buchbeschreibung Hardie Grant, 2014. Hardcover. Zustand: New. Never used!. Bestandsnummer des Verkäufers P11174270820X