A01=Orathay Souksisavanh
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Author_Orathay Souksisavanh
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banana blossom
beef curry
bone broth
broth
Category1=Non-Fiction
Category=WBN
chicken broth
coconut milk curry
COP=Australia
crying tiger
curry
curry paste
curry puffs
Delivery_Delivery within 10-20 working days
dips
duck curry
dumplings
egg fried rice
eq_bestseller
eq_food-drink
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eq_nobargain
eq_non-fiction
fish cakes
fish curry
fried rice
green curry
homemade soy milk
how to fold banana leaves
how to make Thai food
how to use banana leaves
karipap
Language_English
larb
larb dip
lemongrass soup
mango salad
marinated chicken
noodle soup
PA=Available
pad see ew
pad thai
pandan
pandan leaves
papaya salad
pod pia tod
pork broth
pork curry
pork skewers
Price_€20 to €50
PS=Active
red curry
rice
satay
softlaunch
soup
spring rolls
steamed fish
sticky rice
stir-fry
sweet-and-sour sauce
tapioca
Thai at home
thai basil
thai beer
Thai cuisine
Thai food
Thai recipes
Thai takeaway
Thailand
vegetable curry
vegetable stir-fry
wok
Product details
- ISBN 9781761500190
- Weight: 1104g
- Dimensions: 205 x 260mm
- Publication Date: 04 Jun 2024
- Publisher: Murdoch Books
- Publication City/Country: AU
- Product Form: Hardback
- Language: English
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Immerse yourself in Thai food, and discover its exceptional flavours through 100 traditional recipes that take you to the heart of its cuisine. Including worldwide icons like Pad thai, Tom yum soup, Som tum (papaya salad), curries and larb salads, alongside local favourites like Pad kee mao (drunken noodles), Mok pla (steamed fish) and a range of other seafood, vegetable and meat dishes. Learn the Thai art of folding with step-by-step instructions for classic snacks like Po pia (fried rolls) and Karipap (curry puffs), and enjoy a variety of regional drinks and desserts including the classic sticky rice with mango.
In a fully photographed hardback featuring step-by-step photos, prizing the perfect harmony of sweet, sour, hot and salty flavours, this is the perfect book to learn how to cook your favourite Thai at home.
Orathay Souksisavanh was born in Thailand where her great-grandmother worked in the kitchens of the Grand Palace in Bangkok. She moved to Paris as a child with her parents, but never left her Thai heritage behind. After studying at Langues O' and the Sorbonne, she realised that her happiness lay in the kitchen and soon graduated from world-renowned culinary school the Ferrandi School. Orathay has authored several books as a writer and food stylist.
