Part of the Bay Cookery Collection
Thai cuisine was for many years unknown to the western world, even as we became familiar with the foods of countries such as China and India. But now we have discovered the delights of green curries, rich with coconut and coriander, Tom Yam Goong, hot and sour with lime leaves and lemon grass, and a vast range of rice and noodle dishes.
The staples of the cuisine, such as chillies, coriander, ginger and garlic, are readily available and the slightly more exotic can be found without too much difficulty. This book gives an illustrated glossary of ingredients, as well as step-by-step techniques and beautiful photographs to assist and inspire . . . no wonder it is now one of the best selling Thai cookbooks in the world.
