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Learn to make basic, authentic curry pastes, nutty satays, delicious soups and hot sauces to satisfy the fieriest of palates. The emphasis is on the practical. The authors are both experts on Thai food. Schmitz's experience in teaching her native cuisine, coupled with Worman's years of study of Asian cooking techniques, makes for a comprehensive but kitchen-friendly combination.
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5
books
cite this book:
- The Grilling Encyclopedia: An A-to-Z Compendium of How to Grill Almost Anything by A. Cort Sinnes on page 294
- Asian Foods: Science and Technology by Catharina Y.W. Ang on page 484
- Real Vegetarian Thai by Nancie McDermott in Back Matter
- The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer in Back Matter
- Sauces: Classical and Contemporary Sauce Making by James Peterson in Back Matter
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