Vatchs Thai Cookbook or Fine Wine in Food

Vatch's Thai Cookbook

Author: Vatcharin Bhumichitr

The pungent flavor of lemon grass, the creamy richness of coconut milk, and the fiery punch of chili have all contributed to the phenomenal popularity of Thai cuisine. Now Vatcharin Bhumichitr, proprietor of London's famous Chiang Mai restaurant, uses the essential ingredients themselves as the starting point for over 150 original recipes. Escorted through Thailand's four main regions, we discover the rice and noodles of Bangkok with their soy, fish, and bean sauces; the incendiary dishes of the mountainous north, known for its garlic and chilies; the citrus flavors of the northeastern region: lemon grass, kaffir limes, and tamarind; and finally, in the south, the natural sweetness of fruits, palm sugar, and coconut. filled with color images, this is both a superb cookbook and a marvelous culinary tour.

Table of Contents:

	Introduction
	A Buffalo at Dawn	6
	Before You Begin
	Equipment	10
	Techniques	10
	Weights & Measures	11
	The Thai Meal	12
	Stock	13
Part 1	The Heart of the Kingdom
	Bangkok, the Central Plains and the Gulf Coast	15
	Basic Ingredients: Rice	22
	Noodles	30
	Sauces	38
	Beancurd	46
	Shrimps	54
Part 2	The Search for Shangri-La
	The North and the Golden Triangle	63
	Hot Flavours: Garlic and Shallots	68
	Chilies	78
	Spices	86
	Pickles and Preserves	94
Part 3	Following the Mekong
	The North-East from Laos to Cambodia	103
	Fragrant Leaves, Roots and Stems: Herbs	112
	Bamboo Shoots	118
	Lime, Kaffir Lime and Kaffir Lime Leaf	122
	Lemon Grass	130
	Tamarind	138
Part 4	Heading South
	Southern Thailand and the Islands	147
	Sweet Flavours: Ginger and Galangal	158
	Krachai and Turmeric	162
	Cooking Fruits	170
	Coconut	178
	Palm Sugar	184
	Index	188
	Mail Order Source List	192

Read also Complete Outdoor Living Cookbook or Cheese Lovers Cookbook and Guide

Fine Wine in Food

Author: Patricia Ballard

Choosing a fine wine is as basic to the preparation of haute cuisine as the choicest ingredients. Here, connoisseur Patricia Ballard shares the results of her painstaking search for the wines that optimize each dish.