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Riassunto: Chef Chat Mingkwan takes the reader-chef on a culinary tour of his home country, offering favorites from each of Thailand's four regions: the cool, mountainous North, where "Curried Egg noodles" are the signature dish; the drier Northeast (Isan) where resourceful chefs rely on staples like glutinous rice and dried fish; the fertile Central region, which is home to Bangkok, abundant with seafood as well as fruits and vegetables; and the tropical South where locally grown coconut is a popular ingredient and where the majority of Thailand's Muslim population is concentrated, thus making seafood and chicken curries the classic dishes of the region. Thai people have taken the best of culinary influences from nearby countries such as China, India, Cambodia, Indonesia, Laos, Malaysia, Burma and Vietnam, and adapted them to produce distinctly Thai creations like "Galangal Chicken," "Green Curry Chicken," and "Three Flavor Prawns." In addition to over 150 recipes, all adapted for the North American kitchen, Mingkwan provides helpful sections on Thai spices and ingredients as well as cooking techniques.
About the Author: As the youngest child in a Bangkok family, Chat Mingkwan was often left behind to help his aunt prepare the family dinner while his older brothers and sisters ran off to play. At first, he disliked the task of cooking, but soon he learned to enjoy his new knowledge and skills, including discovering the sweet revenge of spiking and spicing his siblings' meals.
Mingkwan came to the United States and completed a degree in design from California State University. He worked for several years in the hospitality design business, specializing in kitchen and restaurant design. Later Mingkwan followed his passion to become a chef and apprentice, this time of South Asian cuisine, and mastered the skills of Thai cooking. Mingkwan worked for several years as a chef at a restaurant specializing in Southeast Asian cooking in San Francisco.
Currently, Chat Mingkwan is doing what he enjoys most: teaching cooking classes, catering, traveling, writing, and promoting his new business. He resides in the San Francisco area.
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Descrizione libro Condizione libro: Good. May have some shelf-wear due to normal use. Codice libro della libreria 0KVBKF002DP6
Descrizione libro Hippocrene Books. Hardcover. Condizione libro: VERY GOOD. little to no wear, pages are clean. The cover and binding are crisp with next no creases. Codice libro della libreria 2784773143
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Descrizione libro Hippocrene Books, 2001. Hardcover. Condizione libro: Good. Codice libro della libreria mon0001526247
Descrizione libro Condizione libro: Good. Cover has some rubbing and edge wear. All items ship Mon-Fri. Codice libro della libreria 2Y680G0048ZH
Descrizione libro Hippocrene Books, 2001. Hardcover. Condizione libro: Used: Good. Codice libro della libreria SONG0781808804
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Descrizione libro Hippocrene Books, 2001. Hardcover. Condizione libro: Used: Like New. Codice libro della libreria B27S3-63
Descrizione libro HIPPOCRENE BOOKS INC, United States, 2001. Hardcover. Condizione libro: Good. Condizione sovraccoperta: Good. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. History and Social Science>World History>General. Book: USED, Good. Dust Jacket: Good. Bookseller Inventory # 02978078180880402. Codice libro della libreria 02978078180880402
Descrizione libro Hippocrene Books, 2001. Hardcover. Condizione libro: Very Good. Great condition with minimal wear, aging, or shelf wear. Codice libro della libreria P020781808804