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Often, misconception comes first, then fear. Most exotic taste
seekers enjoy full flavor and aromatic Thai and Southeast
Asian food. But most also still hesitate to take on cooking
for themselves and prefer to merely eat the work of others.
Thai and Southeast Asian cooking seems to be complicated by
many steps and foreign names. They seem to be hot and spicy,
and their ingredients seem hard to identify and impossible
to find. In addition to these misconceptions, fear steps in;
the fear of the unknown, uncertainty, failure, and embarrassment.
Chat of Unusual Touch now offers you a solution to overcome
this fear and become a Thai and Southeast Asian food connoisseur.
Besides teaching, Chat of Unusual Touch also shares his food
knowledge and skills through several cookbooks of authentic
recipes. His cookbooks emphasize authentic tastes, ingredients,
and techniques, which have been necessarily modified to fit
the western kitchen. All recipes have been taste-tested several
times by both beginning and advanced students in his cooking
classes until they have reached satisfying results. With simple
instructions, his cookbooks will lead you to an Epicurean
experience and to a better understanding of Thai and Southeast
Asian culinary art.
The Best of Regional Thai Cuisine
Here is the first cookbook to explore the specialties
of each region of Thailand! Thai cuisine can be classified
as hybrid, as it has been influenced by Chinese, Indian,
Cambodian, Indonesian, Laotian, Malaysian, Burmese,
and Vietnamese cooking traditions. Thai people have
taken the best of these influences and adapted them
to produce distinct creations like "Galangal
Chicken," "Green Curry Chicken," and
"Three Flavor Prawns." Chef Chat Mingkwan
offers favorites from each region: 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 and fruits and vegetables;
and the tropical South where locally produced 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. In addition to over 150 recipes, all
adapted for the North American kitchen, Mingkwan provides
a helpful section on ingredients and techniques.
Order today at Amazon.com!
175 pages • 5 1/2 x 8 1/2 • $24.95HC • 0-7818-0880-4 •
Released in September 2001 |
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| The Best
of Regional Thai Cuisine |
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Now
Available |
| Vegetarian, The
Thai Way |
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Winter 2004 |
| Authentic
Southeast Asian Cooking |
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Future Notice |
| Southeast
Asian Plant-Base and Vegetarian Cooking |
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Future Notice |
| Southeast
Asian Cuisine with Medicinal Ingredients |
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Future Notice |
| Only
Coconut Will Do |
|
Future Notice |
| Mythical
Creatures of the Southeast Asia |
|
Future Notice |
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