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Thai cuisine is a wonderfully aromatic and harmonious mixture of flavours, colours and textures, and it is incredibly easy to cook. World Food: Thailand introduces you to the flavours and textures of Thailand and shows you how to bring them into your own kitchen and impress your family and friends. There is also background information on Thailand as a country, and the foods that make up its culinary history.

Thailand

is now one of the most popular holiday destinati*** for Westerners, and more and more cooks are experinlenting with tile different dishes that originated in the country. Eating Thai food is an amazirlg experience - each flavour, be it ***, sweet or sour, can be tasted separately;leaving the mouth feeling clean and ready for more. Thai cooking is all about balance and harmony, In most people's opinion, the chilli is the most important ingredient, but there are many other essential elements that go towards creating these fahulous tastes. Coconut rnilk, lemon grass, galangal, lime leaves, palm sugar and fish sauce all go together to make a truly harmonious w***.

The recipes throughout this book are ***, tasty and easy to cook. So, Whether you are planning an elegant dinner party or an informal family supper, the delicate flavours of these Thai dishes will suitany occasion. There is also a broad selection of delicious Thai-inspired desserts to finish off that perfect banquet. World Food: Thailand is a fascinating journey through the CLiIture and cuisine of one of the world's most fragrant desti nati***.

作者简介：

Judy Williams is a food writer and stylist who has written recipes for a variety of magazines and books. She is particularly interested in Chinese, Indian and Thai cuisine,and in creating dishes that are fragrant, spicy and quick to cook. when Judy joined her daughters on a world trip last year, she was captivated by the foods of Thailand, from sizzling noodles to pancakes stuffed with bananas. On returning to England, she purchased an array of ingredients from a local Thai grocery shop, and began researching and testing the recipes found in this book. Judy now runs a ***el in Devon, Downrew House, where the guests are regularly treated to sumptuous Thai feasts.

Introduction

Curry Paste Recipes

In the Thai Kitchen

Starters

Corn Fritters Khao Ped Chup Pang

Wont*** Koeow

Crisp Sesame Prawns Khung Ob Gha Tord Khob

Omelette Rolls Kai Yud Sol

Fish Cakes T*** Man Pla

Chicken Satay Satay Gei

Beef Stir-fry Pahd Nuea

Crispy Spring Rolls Po Pia T***

Crispy Wrapped Prawns Khung Hau Tord khob

Crab Parcels Pue Hao

Lettuce Wraps Puk Hao

Steamed Spring Rolls Po Pia Nuag

Soups

Hot-and-Sour Soup Tom Yam

Prawn Laksa Khung

Sweetcorn and Crab Soup Tom Jood Pu Sai khow Pod

Clear Soup with Mushrooms and Chicken Tom Jood Gai Sai Hed

Seafood and Basil Soup Tom Jood Ta-La Sai Bai Hu La Pa

Rice Noodles with Tofu Soup Guay Tiaw Too Hu

Duck with Spring Onion Soup Ped KuO Ton Hom

Pork with Rice and Egg Soup Khao PhatMu Sol Khai

Spicy Beef and Noodle Soup Guay Tiaw Tom Yam Nuea

Vegetable and Noodle Soup Guay Tiaw Nora Sai Puk

Vegetarian Dishes

Vegetable Parcels Puk Hao

Stuffed Aubergines Makuea Yad Sai

Sweet-and-sour Vegetables with Cashew Nuts Preow Won Puk Sai Tua Ob

Mixed Mushroom Stir-fry Pud Hed Ruem

Aubergine and Bean Curry Kaeng Ped Mo Khure Sai Tua

Carrot and Pumpkin Curry Kaeng Ped Carrot Kub Phuk

Onion, Potato and Red Pepper Curry Kaeng Ped Mun Fa Rung Sai Horn Yai, Phrik Yhuak

Mixed Greens Curry Kaeng Khiao Won Ruam

Tofu and Green Vegetable Curry Kaeng Khiao Won Too Hu

Vegetarian Dishes(continued)

Main Meals

Stir-fried Meals

Noodles Et Rice

Noodles Et Rice(continued)

Salads

Desserts

Index

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