Book Description
takes us on a journey through the culinary tradition of Thailand with 125 photographs. It is a tradition which has its feet in China and heart in India. Even Europe has played its part by introducing the beloved chili to Thailand. Here we have the authentic recipe range which is important to the Thais: bitter spicy hot sweet salty and sour. And too their combinations-crispy and soft; fried and boiled; braised and steamed; hot and cold. This is food which can mix the hottest dish in the world with a sweet tangy one on the same table.
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