The Best of Regional Thai Cuisine

by Chat Mingkwan

Book Overview

Here is the first cookbook to explore the specialities of each region of Thailand Thai cuisine can be classified as hybrids, as it has been influenced by Chinese, Indian, Cambodian, Indonesian, Laotian, Malaysian, Burmese, and Vietnamese cooking traditions. In addition to over 150 recipes, all adapted for the North American kitchen, Mingkwan provides a helpful section on ingredients and techniques.

• Format: Hardcover
• Language: English
• ISBN: 0781808804
• ISBN13: 9780781808804
• Release Date: January 2001
• Publisher: Hippocrene Books
• Length: 216 Pages
• Weight: 1.25 lbs.
• Dimensions: 1.0" x 6.3" x 9.3"