Name: Kin Thai: Modern Thai Recipes to Cook at Home (en Inglés)
Price: 25480.00 CLP
Availability: InStock
Author: Chantarasak, John
ISBN: 9781784884802

portada Kin Thai: Modern Thai Recipes to Cook at Home (en Inglés)

Formato

Libro Físico

Autor

John Chantarasak

Editorial

Hardie Grant Books

Año

2022

Idioma

Inglés

N° páginas

224

Encuadernación

Tapa Dura

Dimensiones

25.1 x 19.8 x 2.8 cm

Peso

0.98 kg.

ISBN13

9781784884802

Categorías

Tailandia
Cocinas nacional y regional
Recetas y cursos de cocina

Kin Thai: Modern Thai Recipes to Cook at Home (en Inglés)

John Chantarasak (Autor) · Hardie Grant Books · Tapa Dura

Libro Nuevo

$ 25.480

$ 50.950

Ahorras: $ 25.470

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Envío normal

Origen: Reino Unido (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Jueves 09 de Mayo y el Martes 14 de Mayo.

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Reseña del libro "Kin Thai: Modern Thai Recipes to Cook at Home (en Inglés)"

"A gorgeous book, alive with colour and flavour, a dizzying marriage of Thai flavours and techniques with British ingredients. John Chantarasak demystifies and encourages, making his electrifying dishes accessible to all. Love it." - Marina O'Loughlin, The Sunday Times Food Critic "An innovative and beautiful book full of mouth watering recipes. The best introduction to cooking Thai food at home from my favourite new chef." - Jessie Ware "John is a talented chef, with a natural ability to produce thoughtful, delicious Thai food, and... has made a real contribution to the Thai food scene in the UK and beyond. So it's no surprise to open this book and find it full of insight and winning recipes - have it in your kitchen, you won't be disappointed!" - Andy Oliver, Chef Patron, Som Saa Kin Thai translates as 'Eat Thai' and is a collection of 80 delicious recipes that shine a light on lesser known Thai cuisine as well as more popular Thai food classics. Chapters are structured by type of dish, from snacks and relishes to curries, stir-fries and salads, so you can easily find your favourites - from Roast Duck and Lychee Red Curry (gaeng daeng bpet) and Langoustine and Rhubarb Hot and Sour Soup (dtom yum goong) to Red Fire Greens with Yellow Soybean Sauce (pak kheo fai daeng) and Assorted Flavour One-bite Royal Snack (miang kham). As well as using ingredients native to Thailand, John explores the origins of the western ingredients, explaining their place in Thai cuisine, and how the competent home cook can use them to achieve Asian flavours.