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Tommy Tang's Modern Thai Cuisine
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Editorial Reviews
From Library Journal
Here are recipes from the chef/owner of trendy Thai restaurants in New York and Los Angeles. Tang's cuisine mixes elements of the East and West, as in Crab Spring Rolls with Santa Fe Chili Sauce. His food is innovative and appealing, but it's somewhat irritating that a number of the dishes require Tang's commercially available seasoning mix or marinade. Still, Tang--and Thai cuisine--have many fans, and there are some delicious dishes here. For larger collections. BOMC and Better Homes & Gardens selection.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Kirkus Reviews
Though Tang himself came here from Bangkok in 1972, his restaurants--the first opened in L.A. in 1982, a twin in N.Y.C.'s Tribeca four years later--have as much to do with American enterprise and California style as with Thai cuisine. The food, commonly referred to as ``California Thai,'' is represented here by the ultratraditional Pad Thai, known as Thailand's national dish; by the restaurant's own chicken sat‚ with peanut sauce and its special sauced duck; and by such hybrids as Bangkok Jambalaya, Thai Wonton (``Okay, I admit I'm pirating a Chinese dish here''), eggplant made with olive oil and pine nuts, a roasted pepper sauce well represented in recent Italian cookbooks, and an arugula salad with ingredients from Asia, California (the zinfandel), and Italy. Whatever the borrowings, though, Thai accents manage to predominate (you can't do the recipes without curry paste and Thai fish sauce) and California's breezy flair just gives it wings. It's an attractive mix. -- Copyright ©1991, Kirkus Associates, LP. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
Here are recipes from the chef/owner of trendy Thai restaurants in New York and Los Angeles. Tang's cuisine mixes elements of the East and West, as in Crab Spring Rolls with Santa Fe Chili Sauce. His food is innovative and appealing, but it's somewhat irritating that a number of the dishes require Tang's commercially available seasoning mix or marinade. Still, Tang--and Thai cuisine--have many fans, and there are some delicious dishes here. For larger collections. BOMC and Better Homes & Gardens selection.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Kirkus Reviews
Though Tang himself came here from Bangkok in 1972, his restaurants--the first opened in L.A. in 1982, a twin in N.Y.C.'s Tribeca four years later--have as much to do with American enterprise and California style as with Thai cuisine. The food, commonly referred to as ``California Thai,'' is represented here by the ultratraditional Pad Thai, known as Thailand's national dish; by the restaurant's own chicken sat‚ with peanut sauce and its special sauced duck; and by such hybrids as Bangkok Jambalaya, Thai Wonton (``Okay, I admit I'm pirating a Chinese dish here''), eggplant made with olive oil and pine nuts, a roasted pepper sauce well represented in recent Italian cookbooks, and an arugula salad with ingredients from Asia, California (the zinfandel), and Italy. Whatever the borrowings, though, Thai accents manage to predominate (you can't do the recipes without curry paste and Thai fish sauce) and California's breezy flair just gives it wings. It's an attractive mix. -- Copyright ©1991, Kirkus Associates, LP. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
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Inside This Book
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First Sentence:
I admit it: to debone the chicken wings you need the patience of an angel (or at least I assume angels have a lot of it). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
roasted chili paste, lemon grass stock, sauté until lightly colored, prepare charcoal grill, shrimp powder, ginger cream sauce, serrano chili, sauté until lightly browned, bean condiment, soy sauce dip, sprinkle with scallions, tablespoons coconut milk, fish sauce, tamarind juice, garnish with basil Key Phrases - Capitalized Phrases (CAPs): (learn more)
Black Bean Sauce New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
I admit it: to debone the chicken wings you need the patience of an angel (or at least I assume angels have a lot of it). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
roasted chili paste, lemon grass stock, sauté until lightly colored, prepare charcoal grill, shrimp powder, ginger cream sauce, serrano chili, sauté until lightly browned, bean condiment, soy sauce dip, sprinkle with scallions, tablespoons coconut milk, fish sauce, tamarind juice, garnish with basil Key Phrases - Capitalized Phrases (CAPs): (learn more)
Black Bean Sauce New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 3
books:
3
books
cite this book:
- New Year (Silhoutte Desire No, 5830) by Lass Small on page 89
- Eco-Cuisine: An Ecological Aproach to Gourmet Vegetarian Cooking by Ron Pickarski in Back Matter
- The Mason Jar Cookie Cookbook by Lonnette Parks in Back Matter
- An American Feast : A Celebration of Cooking on Public Television by Julia Child in Back Matter (1), and Back Matter (2)
- The Nasty Quote Book by Colin M. Jarman on page 81
- An American Feast: A Celebration of Cooking on Public Television by Burton Wolf in Back Matter
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