Cooking of Thailand, 1st Edition

  • Matthew Locricchio
  • Published By:
  • ISBN-10: 160870744X
  • ISBN-13: 9781608707447
  • DDC: 641.59593
  • Grade Level Range: 6th Grade - 8th Grade
  • 96 Pages | eBook
  • Original Copyright 2012 | Published/Released December 2011
  • This publication's content originally published in print form: 2012

  • Price:  Sign in for price

Table of Contents

Front Cover.
Half Title Page.
Dedication.
Copyright Page.
Title Page.
Contents.
Other Frontmatter.
From the Author.
1: Before You Begin.
2: A Word about Safety.
3: Cooking Terms.
4: The Regions of Thailand and How They Taste.
5: Soups and Stocks.
6: Chicken Stock: Nam Tom Gai.
7: Hot and Sour Shrimp Soup: Tom Yam Goon.
8: Chicken and Coconut Milk Soup: Tom Kha Gai.
9: Salads, Relishes, and Appetizers.
10: Spicy Chicken Salad: Laab Gai.
11: Cucumber Relish: Ar-jad Tan-gwa.
12: Green Papaya Salad: Som Tam.
13: Galloping Horses: Mah Haw.
14: Pickled Vegetables: Pak Dong.
15: Lemongrass Substitute.
16: Rice and Noodles.
17: Coconut Rice: Khoa Mun.
18: White Rice: Khao Suoy.
19: Stir-Fried Thai Noodles: Pad Thai.
20: Curries and Main Dishes.
21: Chicken in Red Curry with Bamboo Shoots: Gaeng Paedt Gai Nor-mai.
22: Shrimp in Green Curry: Gaeng Keao wan Kung.
23: Red Curry Paste: Prik Gaeng.
24: Curried Vegetables: Phak Ruam Mitr.
25: Sweet Pork: Moo-Wan.
26: Shrimp in Coconut Cream: Lhon Goon.
27: Grilled Chicken with Sweet-Heat Sauce: Gai Yang Lath Nam Thim.
28: Grilled Chicken with Peanut Sauce: Satay Gai.
29: Desserts.
30: Baked Coconut Custard: Kanom Mur Geang.
31: Banana Cake: Kanom Gluay.
Helpful Kitchen Equipment and Utensils.
Essential Ingredients in the Thai Kitchen.
Find out More.
Metric Conversion Chart.
Index.
About the Author.