New Thai Cuisine

by Nathan Hyam

Whitecap Books | March 1, 2011 | Trade Paperback |

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Thai cuisine has become popular around the world, but for most people, the exotic and delicious flavors are almost impossible to replicate in their own kitchens. Not any longer! With his focus on Eastern cooking for Western kitchens, Chef Nathan Hyam shows you how to create your favorite Thai dishes at home, and even adapt them to your own taste. A detailed list of ingredients demystifies such exotic items as coconut milk and lemon grass, and a comprehensive glossary directs you to supermarkets, specialty food stores, and mail-order services that carry what you need.

Format: Trade Paperback

Dimensions: 166 Pages, 7.87 × 8.66 × 0.39 in

Published: March 1, 2011

Publisher: Whitecap Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1552851850

ISBN - 13: 9781552851852

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– More About This Product –

New Thai Cuisine

by Nathan Hyam

Format: Trade Paperback

Dimensions: 166 Pages, 7.87 × 8.66 × 0.39 in

Published: March 1, 2011

Publisher: Whitecap Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1552851850

ISBN - 13: 9781552851852

About the Book

<p> Thai cuisine offers some of the most complex and delicious flavors to be found in the world of food. Often, however, with its myriad of seemingly exotic ingredients and methods, it is impossible to replicate in your kitchen. But take heart! <i>New Thai Cuisine</i> shows you how the wonderful tastes of Thailand can be prepared in your own home. Chef Nathan Hyam has studied Thai cuisine for over a decade and has mastered the art of Thai cooking for Western kitchens. With practical tips on how to substitute ingredients to adjust to your palate and how to master Thai cooking techniques, you'll soon find yourself on an exotic journey of the tastebuds. </p>

Table of Contents

Acknowledgements Introduction Curry Pastes, Sauces and Broths Red Curry Paste Green Curry Paste Panaeng Curry Paste Massaman Curry Paste Roasted Chili Paste Creamy Peanut Sauce Pineapple Peanut Sauce Thai Hoisin Peanut Sauce Tamarind Peanut Sauce Sweet Hot Tamarind Sauce Coconut Ginger Sauce Honey Lime Sauce Yellow Curry Sauce Nam Pla Prig Dipping Sauce for Dumplings Apricot Ginger Dipping Sauce Green Peppercorn Dip Quick Sweet and Sour Chili Sauce Sweet Chili Sauce Ginger Cream Sauce Smoked Oyster Coconut Sauce Thai Chicken Stock Lemon Grass Broth Appetizers Minced Chicken and Water Chestnut Dumplings Khanom Krok Coconut Dumplings Duck and Mushroom Potstickers with Apricot Ginger Dipping Sauce Spinach and Mushroom Potstickers Sweet Corn Patties Fish and Vegetable Patties Yam and Sesame Patties Spicy Street Satay Pork Satay Coconut Marinated Chicken Satay Spinach and Peanut Dip Thai Spring Rolls Barbecued Duck and Mushroom Fresh Spring Rolls Northern Thai Whiskey-Marinated Chicken Wings Chicken Wings in Lemon Grass Red Wine Sauce Herbed and Sweetened Prawns Lettuce Wraps Leaf-wrapped Rice Noodles with Savories Sanit''s Sweet Chili Dip for Green Mango Soups Thai Roasted Vegetable and Chicken Soup Thai Shrimp and Jasmine Rice Soup Chicken and Coconut Milk Soup Tom Yam Prawn Soup Tom Yam Chicken Soup Coriander Broth with Prawn and Pork Dumplings Herbed Prawn and Vegetable Soup Salmon, Tamarind and Ginger Soup Vegetarian Tom Yam Soup Country-Style Hot and Sour Soup Salads Chicken
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From the Publisher

Thai cuisine has become popular around the world, but for most people, the exotic and delicious flavors are almost impossible to replicate in their own kitchens. Not any longer! With his focus on Eastern cooking for Western kitchens, Chef Nathan Hyam shows you how to create your favorite Thai dishes at home, and even adapt them to your own taste. A detailed list of ingredients demystifies such exotic items as coconut milk and lemon grass, and a comprehensive glossary directs you to supermarkets, specialty food stores, and mail-order services that carry what you need.

About the Author

Chef Nathan Hyam is the author of New Thai Cuisine and was born in New York City. After travelling in Asia and taking many Thai cooking classes, he is now one of Vancouver?s most prominent chefs, specializing in Thai cuisine. Nathan is also known as ?The Thai Guy.?

Editorial Reviews

Seriously simple, quick, amazingly tasty.
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