True Thai: Real Flavors for Every Table
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Description
A major modern Thai cookbook by a Thai chef, True Thai presents the most fully accessible and authentic vision of the nation’s delicious cuisine and rich culture. From condiments and staples through soups and salads, noodle and rice dishes, braises, stir-fries, grilled dishes, and desserts, this book gives readers all the time-tested tips, tricks, and traditional techniques needed to master one of the most sought-after cuisines in the world.
The ultimate guide to traditional Thai comfort food, True Thai takes home cooks beyond take-out into the varied and vibrant cuisine of Thailand. Accessible, adventurous, expertly detailed yet easy to follow, and beautifully photographed in Thailand and New York, chef Hong Thaimee’s delicious exploration of her culture and national cuisine will inspire foodies everywhere to try something a little more exotic.
Additional information
| Dimensions | 203 × 254 mm |
|---|---|
| Author | Hong Thaimee |
| Author Bio | A former model and publicist, chef Hong Thaimee experienced an epiphany after 2004's devastating tsunami ravaged the Southern Thai coast. She gave up her home and career and traveled the globe to learn about life and food, sleeping on couches and teaching Thai cooking in cities all around the world. Ever a dreamer, she moved to New York City and talked her way into Jean-Georges's kitchen and prepared what the chef calls "the best pad thai he'd ever tasted." Hong returned to Thailand for more training before coming back to New York to open Ngam, her acclaimed restaurant in New York's East Village, voted 2013's #1 Thai restaurant by the Village Voice. Jean-Georges Vongerichten is one of the world's most famous chefs and an ambassador for Asian flavors worldwide. His culinary empire includes more than 24 restaurants across the globe, including his award-winning flagship Jean-Georges, ABC Kitchen, and Perry Street in New York City. Cedric Vongerichten has worked in some of the most prestigious restaurants around the world, including the Mandarin Oriental Hong Kong and El Bulli in Barcelona. A graduate of the Culinary Institute of America, Cedric is now chef-de-cuisine at Perry Street and was recently named by Zagat as one of the top 30 up and coming chefs under 30. |
| ISBN | 9780847846238 |
| Number of Pages | 256 |
