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Thailand : The Cookbook
by Jean-Pierre Gabriel


Overview -

The definitive guide to Thai cuisine, with 500 authentic recipes from every region brought together in one comprehensive and beautifully produced volume.

Author and photographer Jean‐Pierre Gabriel traveled throughout Thailand for years to research the unique flavors and culinary history that make up the country s food culture.  Read more...


 
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More About Thailand by Jean-Pierre Gabriel
 
 
 
Overview

The definitive guide to Thai cuisine, with 500 authentic recipes from every region brought together in one comprehensive and beautifully produced volume.

Author and photographer Jean‐Pierre Gabriel traveled throughout Thailand for years to research the unique flavors and culinary history that make up the country s food culture. Here, he presents an array of dishes ranging from street vendor snacks to home‐cooked meals to restaurant tasting menus and everything in between. Learn to recreate classics such as "Massaman Curry" and "Green Papaya Salad" using authentic methods, or discover a new favorite, such as a "Dragon Fruit Frappe." Recipes include advice on essential techniques, while a glossary helps introduce home cooks to less familiar ingredients. Gabriel s breathtaking images of the natural landscape, people, and food bring to life the history behind this storied cuisine."

 
Details
  • ISBN-13: 9780714865294
  • ISBN-10: 071486529X
  • Publisher: Phaidon Press
  • Publish Date: May 2014
  • Page Count: 528
  • Dimensions: 10.9 x 7.5 x 1.8 inches
  • Shipping Weight: 4.05 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Thai
Books > Cooking > Regional & Ethnic - Southeast Asian

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2014-04-21
  • Reviewer: Staff

Thailand has long been admired for its scenic landscape and flavorful cuisine, both of which are brilliantly showcased in this beautiful collection. Photographer Gabriel takes the reader on a journey to this rich and diverse country, sharing insights into regional differences, the secrets of the Thai kitchen, such as integrating the four tastes of salt, sweet, sour, and spicy, and traditional cooking tools. He includes 500 authentic recipes that will appeal to disparate palates. While roasted crickets and red ants might appeal to few Americans, glass noodle salad and spicy shrimp soup will please the masses. Gabriel also includes curries, stir fries, and desserts as well as soups, salads, and sauces. Rice and noodle recipes excel, from Thai pork fried rice with fried eggs to crispy rice noodles with herbs. Grilled, boiled, and fried dishes highlight proteins in flavorful combinations, such as grilled tilapia with spicy dips, crisp chicken and lemongrass, and steamed egg with shrimp and coconut milk. Gabriel’s luscious photos capture the beauty of Thailand’s people, food, and landscape and rounds out this stellar compilation. Armchair travelers and cooks at all levels will welcome this remarkable book. (May)

 
BAM Customer Reviews