The Best of Thai Cuisine

The Classic Cookbook By a Renowned Thai Food Teacher

ผู้เขียน Sisamon Kongpan

 

Tags : Thai FoodCook

 

The Best of Thai Cuisine

 

 

เนื้อหาโดยสังเขป

    That you have gotten so far into this book likely indicates that you are no stranger to Thai food and that you have a more-than-casual interest in doing some real Thai cooking. If so, read on, for this book presents recipes for a generous selection of dishes as they are prepared by and for Thais themselves. In particular, the recipes represent the cuisine of Bangkok, probably the most varied in the country. 

 

    The recipes have been developed and refined by a leading expert on Thai cookery, Sisamon Kongpan, a home economist educated in Thailand and the United State, who currently teaches at the Department of Home Economics of the Institute of Technology and Vocational Education in Bangkok, a post she has held since 1974. Sisamon has spent a considerable part of her career in her cookery laboratory, where one of her major concerns has been systematizing the “pinch-of-this-dash-of-that” sort of measurement so typical of traditional Thai cookery. In her more than three decades as a teacher, Sisamon has had thousands of students, some from far away as Japan and America, and she has reached many more through her video tape and her publications. She is the author of more than ten cookbooks on Thai as well as other cuisine and contributes regularly to the cooking pages of leadind magazines and newspaper. Her recipes are thus accurate and thoroughly tested.

             

    Here at the outset it is well to say something about certain procedures used in preparation of the dishes. The object of much Thai cookery is to produce something to be eaten with rice. It is rice, after all, that for thousands of years has supported the peoples of the river valleys that today comprise Thailand. Rice provides the wherewithal for life; other foods make eating rice more enjoyable and interesting. Now, to be eaten with rice, a food should, first, be in a form such that it can be mixed with rice easily, and secondly, be extremely flavorful so as to be tasty after being diluted by mixing with rice. Consequently, to facilitate mixing and to release their full flavor, many ingredients are cut into small pieces or pounded to paste...

สารบัญ

Main Dish

- Shrimp in Sauce

- Three-Flavored Spareribs

- Two Colored Shrimp Balls

, etc.

 

Single Dish

- Papaya Salad

- Sweet Fried Dried Beef

- Coconut Rice and Som Tam

, etc.

 

Sweets & Juice

- Compressed Sticky Rice with Banana

- Golden Dumplings

- Golden Drops

, etc.