Label
All
0
Clear all filters

Introduction

Appears in
The Little Thai Cookbook
The Little Thai Cookbook

By Marshall Cavendish

Published 2014

  • About

Thai food is an intricate, philosophical cuisine. It is food that aims to create harmony through striking a balance among the five main flavours of sweet, salty, sour, bitter and spicy. It is a cuisine evolved from various cultural, historical and religious influences, and in recent years, given the popularisation of Thai culture and tourism, its techniques, ingredients and flavours have had an impact on modern Western and Eastern haute cuisine.

The basic tenets of Thai cooking are unique and distinctive. A soup or curry is almost always flavoured with fish sauce (nam pla), made up of fresh herbs, spices and dried prawn paste (gapi) . Lemongrass (tak rai) and kaffir lime leaves (mak rut), which are both extremely versatile ingredients, lend their zesty, uplifting flavours to many dishes. Of course, Thai food would not have gained its spicy reputation without the ubiquitous bird’s eye chillies (prik kee noo) .

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'
The licensor does not allow printing of this title