An authentic guide to exotic ingredients and culinary techniques, with over 300 step-by-step recipes . . .
Over 300 authentic recipes, including traditional classics such as Peking Duck with Mandarin Pancakes, Sambal Nanas from Malaysia, Thai Spring Rolls, Nasi Goreng from Indonesia, Vietnamese Rice Paper Rolls and Japanese Sashimi.
Includes a rich visual catalogue of Thai and Asian ingredients, from rice and noodles through tofu and shellfish to the more exotic seaweed and pickled vegetables.
Superb colour illustrations, easy-to-follow step-by-step instructions and nutritional information about every dish make this an essential guide to the cuisine of Thailand and its surrounding countries, their ingredients, techniques and recipes.
