The simple straight forward recipes in this cookbook have been developed through years of teaching foreigners how to cook authentic Thai food, making it your perfect first Thai cookbook. But if you are well-versed in Thai cooking you will also find this book valuable if you are interested in the regional cuisines of Thailand. Chiang Mai specialities like Khao Soi Gy (Chiang Mai Noodle Curry with Chicken), Northern Curry with Pork (Gaeng Ohm Moo), and Chiang Mai Curry with Pork (Gaeng Hanglay Moo) are a few of the unique dishes included.
You will find on offer an introduction to Thai ingredients, and easy to follow recipes for appetizers, soups, dipping sauces, salads, rice and noodles, stir fry dishes, fish dishes, Thai curries, and desserts. Each recipe is illustrated with a beautiful photograph.
Recipes include: Spring Rolls, Tawt Man Plah (Thai Fried Fish Cakes), Beef Satay, Tom Yum Goong (Hot and Sour Shrimp Soup), Seafood Salad (Yam Talay), Beef Salad, Spicy Noodle Salad, Phat Phet (Fried Meat with Curry), Green Curry Chicken, Panang Curry Pork, Yellow Curry with Chicken, Red Curry Paste, Chiang Mai Curry Noodles with Chicken (Khao Soi) and Mango with Sticky Rice.
Written by Sompon and Elizabeth Nabnian. Beautiful full page photographs of every dish. English language only. Published by Sompon and Elizabeth