The Food of Northern Thailand
A Cookbook
Nonfiction, Food & Drink, International, Asian, Thai, Art & Architecture, Photography, Pictorials, Travel, Asia, Southeast
| Author: | Austin Bush | ISBN: | 9780451497505 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale | Publication: | October 23, 2018 |
| Imprint: | Clarkson Potter | Language: | English |
| Author: | Austin Bush |
| ISBN: | 9780451497505 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale |
| Publication: | October 23, 2018 |
| Imprint: | Clarkson Potter |
| Language: | English |
JAMES BEARD AWARD FINALIST • Welcome to a beautiful, deep dive into the cuisine and culture of northern Thailand with a documentarian's approach, a photographer's eye, and a cook's appetite.
Known for its herbal flavors, rustic dishes, fiery dips, and comforting noodles, the food of northern Thailand is both ancient and ever evolving. Travel province by province, village by village, and home by home to meet chefs, vendors, professors, and home cooks as they share their recipes for Muslim-style khao soi, a mild coconut beef curry with boiled and crispy fried noodles, or spiced fish steamed in banana leaves to an almost custard-like texture, or the intense, numbingly spiced meat "salads" called laap.
Featuring many recipes never before described in English and snapshots into the historic and cultural forces that have shaped this region's glorious cuisine, this journey may redefine what we think of when we think of Thai food.
JAMES BEARD AWARD FINALIST • Welcome to a beautiful, deep dive into the cuisine and culture of northern Thailand with a documentarian's approach, a photographer's eye, and a cook's appetite.
Known for its herbal flavors, rustic dishes, fiery dips, and comforting noodles, the food of northern Thailand is both ancient and ever evolving. Travel province by province, village by village, and home by home to meet chefs, vendors, professors, and home cooks as they share their recipes for Muslim-style khao soi, a mild coconut beef curry with boiled and crispy fried noodles, or spiced fish steamed in banana leaves to an almost custard-like texture, or the intense, numbingly spiced meat "salads" called laap.
Featuring many recipes never before described in English and snapshots into the historic and cultural forces that have shaped this region's glorious cuisine, this journey may redefine what we think of when we think of Thai food.
