Book Size: 8.5" x 10.75"

Pages: 144

Format: Hardback & Paperback

ISBN: 9781566566001 HB
ISBN: 9781566566261 PB

Imprint: Interlink Books

Edition: 1

Photography by: Ken Plummer & Alison Martin

Illustrations: full-color photos

Release date: 2005

Category:

Lemongrass and Sweet Basil

Traditional Thai Cuisine

By • Photography by Ken Plummer & Alison Martin

Paperback $ 20.00 | Hardback $ 26.95

“Food is both integral to and expressive of Thai culture, and Signavong’s foray through the country’s major regions and their distinctive cuisines is, with its wealth of photographs, a good introduction to Thailand’s charms as well as its traditional food. Signavong contextualizes each recipe with bits of history, legend and gastronomy, noting a dish’s origins or the way Thai people serve it. The largest section contains recipes from central Thailand, such as fiery Jungle Chicken Curry and Panang Beef, but Signavong also provides classics from Isan (the northeast region, where he was raised), northern and southern Thailand, as well as a chapter on Thai ‘tapas’ like Shrimp in Pastry and Chicken Satay… Signavong includes a helpful glossary and offers a few tips for possible substitutions… an excellent primer for Thai cooking.” – Publishers Weekly

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About this book

Creating the tastes of Thailand is an irresistible challenge for cooks who love the pungent combinations and subtle balance of ingredients.

True to Thai traditions, Lemongrass and Sweet Basil features recipes based on Royal Thai Cuisine, but the author has moved from the highly decorative and intricately carved presentation to a more easy-to-follow, modern approach.

The key to successful Thai cooking is using the best and freshest produce that you can find, so the book starts by detailing the main ingredients that are essential to the Thai cook. This is followed by clear instructions on the cooking methods and techniques that are used to achieve the unique Thai flavors.

Based on the traditional recipes of each Thai region, every cook has his or her own version of a dish including the addition of a secret ingredient or two. Kham shares with us over 50 of his recipes from Isan and Central, Southern, and Northern Thailand. Also included is a chapter of Thai 'tapas,' Khap Klaem with mouthwatering dishes such as Fresh Oysters with Spicy Thai Sauce and Drunken Noodles.

The stunning photographs accompanying the recipes give a strong sense of the Thai way of life. The beautiful location photography shows the seamless integration of food and the Thai Buddhist religion and the vibrant and informative food photographs reflect the Thai's liking for strong color and the importance of garnishes.

Thai people have a passion for the best ingredients, a passion for eating, a passion for the experience of sharing good food. Be inspired by this and create a delicious meal for your family and friends.

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About the authors

Khamtame Signavong grew up in Isan in northeastern Thailand, learning to cook from his grandfather and family who ran a store and bar serving snacks and meals. He moved to Sydney, Australia when he was 15, where he continued to cook. Kham now owns and runs the award-winning Arun Thai Restaurant and Crying Tiger Bar in Sydney.

New Zealand-born photographer Ken Martin has worked all over the world, living in London, Amsterdam, Auckland, and Sydney. Equally at home in the advertising and editorial fields, his passion is for location work and photographing places, hotels and houses, restaurants, food, and wine, as well as black and white portraits of jazz musicians. Married to writer Alison Plummer, the couple often travel together to exciting locations to gather material for magazines, newspapers, books, and films. Alison Plummer is a Devon-born journalist, editor, and columnist. She specializes in travel, food, wine, and lifestyle writing and does some photography of her own for a wide range of publications.

Reviews

“Food is both integral to and expressive of Thai culture, and Signavong’s foray through the country’s major regions and their distinctive cuisines is, with its wealth of photographs, a good introduction to Thailand’s charms as well as its traditional food. Signavong”contextualizes each recipe with bits of history, legend and gastronomy, noting a dish’s origins or the way Thai people serve it. The largest section contains recipes from central Thailand, such as fiery Jungle Chicken Curry and Panang Beef, but Signavong also provides classics from Isan (the northeast region, where he was raised), northern and southern Thailand, as well as a chapter on Thai “tapas” like Shrimp in Pastry and Chicken Satay”Signavong includes a helpful glossary and offers a few tips for possible substitutions… an excellent primer for Thai cooking”.” – Publishers Weekly

About the Author

New Zealand-born photographer Ken Martin has worked all over the world, living in London, Amsterdam, Auckland, and Sydney. Equally at home in the advertising and editorial fields, his passion is for location work and photographing places, hotels and houses, restaurants, food, and wine, as well as black and white portraits of jazz musicians. Married to writer Alison Plummer, the couple often travel together to exciting locations to gather material for magazines, newspapers, books, and films.

Alison Plummer is a Devon-born journalist, editor, and columnist. She specializes in travel, food, wine, and lifestyle writing and does some photography of her own for a wide range of publications.

Additional information

Author

Signavong, Khamtane

Edition

1

Inprint

Interlink Books

Pages

144

Illustrations

full-color photos

Release date

2005

Author Home

Thailand

Subtitle

Traditional Thai Cuisine

Format

8 1/2" x 10 3/4"

Reviews

"Food is both integral to and expressive of Thai culture , and Signavong's foray through the country's major regions and their distinctive cuisines is , with its wealth of photographs , a good introduction to Thailand's charms as well as its traditional food. Signavong"contextualizes each recipe with bits of history , legend and gastronomy , noting a dish's origins or the way Thai people serve it. The largest section contains recipes from central Thailand , such as fiery Jungle Chicken Curry and Panang Beef , but Signavong also provides classics from Isan (the northeast region , where he was raised) , northern and southern Thailand , as well as a chapter on Thai "tapas" like Shrimp in Pastry and Chicken Satay"Signavong includes a helpful glossary and offers a few tips for possible substitutions… an excellent primer for Thai cooking"."å – Publishers Weekly

MainReview

"Food is both integral to and expressive of Thai culture, and Signavong's foray through the country's major regions and their distinctive cuisines is, with its wealth of photographs, a good introduction to Thailand's charms as well as its traditional food. Signavong"contextualizes each recipe with bits of history, legend and gastronomy, noting a dish's origins or the way Thai people serve it. The largest section contains recipes from central Thailand, such as fiery Jungle Chicken Curry and Panang Beef, but Signavong also provides classics from Isan (the northeast region, where he was raised), northern and southern Thailand, as well as a chapter on Thai "tapas" like Shrimp in Pastry and Chicken Satay"Signavong includes a helpful glossary and offers a few tips for possible substitutions… an excellent primer for Thai cooking"."å – Publishers Weekly

Cover

Paperback, Hardback