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| #2532706 in Books | Wiley | 1988-11-16 | Original language:English | PDF # 1 | 9.90 x.90 x9.90l, | File type: PDF | 220 pages | ||2 of 4 people found the following review helpful.| Good cookbook, a bit cluttered|By Joseph W. Thurston|I recently took up Thai cooking, and found this cookbook. There are a few good recipies that I tried, and I think there are many more in the book somewhere, but the book is a bit hard to navigate. Lots and lots of prose, lots of history and culture - an excellent book if you like that. I personally like a cookbook that's|About the Author|Vatcharin Bumichitr (or Vatch) is descended from the Thai Royal family and came to Britain in 1976. He founded three of London's best Asian restaurants, including Chaing Mai. He has a reputation as one of the top Thai food writers with previous
This classic work was one of the first books to bring authentic Thai cuisine to a Western audience. First published in the 1980s, it set the standard to which all subsequent books followed. It first takes the reader through a brief history of Thailand before introducing the 10 essential ingredients and the most common techniques. Clear, approachable recipes are split into regions—from the more basic fare of the countryside to special-occasion dishes ...
You can specify the type of files you want, for your gadget.Taste of Thailand | Vatcharin Bhumichitr. Which are the reasons I like to read books. Great story by a great author.
