Publisher:Penguin Books Australia
Thai is one of the world's most exciting cuisines. The inspired alchemy of Thai food balances sweet with sour, salty with spicy, to create startling aromatic dishes. Curries, the hallmark of Thai cooking, are based on potent pastes of galangal, lemongrass, kaffir lime, coriander and basil, along with pungent seafood-based seasonings like fish sauce and shrimp paste. But Thai food is not just about curries: spicy stir-fries and noodle soups make the most of chillies, black pepper, garlic and aromatic herbs, while meat, poultry, fish or tofu may be dipped in satay sauce, tossed in a salad, or simply grilled over a hot flame and seasoned with garlic and chilli. Thai Bible includes more than 160 recipes, and there's something to suit every taste. Recipes include: fried tofu with peanut dipping sauce; pork and Chinese sausage rice pot; spicy stuffed mussels; steamed egg with pork and prawns; chicken and bamboo red curry; stuffed chicken wings; calamari and bean sprout salad; crisp-fried fish with lime and chilli sauce; lime sago with lychees and mango; sticky rice and mango pudding.
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