Thai Cooking: [Techniques, Over 50 Recipes]

by Robert Carmack, Sompon Nabnian

Thailand's unique blends of hot and sweet, sour and salty, make its food utterly different from that of its neighbors, even though many of the ingredients are the same. In Thai Cooking you'll learn how to create over 60 of these delicious blends in your own kitchen--everything from fresh curries and tangy salads to pan-fried noodles and barbecued seafood.

Genres: Cookbooks

128 pages, Hardcover

First published August 15, 2006

Reviews

[Joshua · Rating 5 out of 5]

Yep. Buy it. Cook it. Eat it.