Vatch's Thai Cookbook

by Bhumichitr, Vatcharin

• ISBN13: 9781862056633
• ISBN10: 1862056633
• Format: Paperback
• Copyright: 2004-07-01
• Publisher: TRAFALGAR SQUARE

Summary

Vatch's Thai Cookbook is an evocative journey through the main regions of Thailand, in search of the individual sauces, herbs and spices which make up the rich and unmistakable taste of the world's favourite 'exotic' cuisine. The book gives information on how to recognize, choose, prepare and preserve the 39 essential ingredients that lie at the heart of Thai cooking. From lemon grass to pickled garlic, each ingredient has its own section, with easy-to-follow recipes that highlight its particular unique flavour. The 130 recipes include such mouthwatering dishes as 'Hot and Sour Soup with Prawns', and 'Lemon Fried Fish with Crispy Garlic' and 'Steamed Mushroom Curry with Sweet Basil.' The book is a valuable guide not only to the cook, but also to the more adventurous traveller in search of a better understanding of the country and its cooking. Book jacket.

Author Biography

Descended from the Thai Royal Family, Vatcharin Bhumichitr has lived in Britain since 1976, but has retained a natural love of both his country's food and its ancient religions and rich cultural fabric

Table of Contents

Introduction
A Buffalo at Dawn	p. 6
Before You Begin
Equipment	p. 10
Techniques	p. 10
Weights & Measures	p. 11
The Thai Meal	p. 12
Stock	p. 13
The Heart of the Kingdom
Bangkok, the Central Plains and the Gulf Coast	p. 15
Basic Ingredients: Rice	p. 22
Noodles	p. 30
Sauces	p. 38
Beancurd	p. 46
Shrimps	p. 54
The Search for Shangri-La
The North and the Golden Triangle	p. 63
Hot Flavours: Garlic and Shallots	p. 68
Chilies	p. 78
Spices	p. 86
Pickles and Preserves	p. 94
Following the Mekong
The North-East from Laos to Cambodia	p. 103
Fragrant Leaves, Roots and Stems: Herbs	p. 112
Bamboo Shoots	p. 118
Lime, Kaffir Lime and Kaffir Lime Leaf	p. 122
Lemon Grass	p. 130
Tamarind	p. 138
Heading South
Southern Thailand and the Islands	p. 147
Sweet Flavours: Ginger and Galangal	p. 158
Krachai and Turmeric	p. 162
Cooking Fruits	p. 170
Coconut	p. 178
Palm Sugar	p. 184
Index	p. 188
Mail Order Source List	p. 192
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