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Thai Vegetarian Cooking

Bhumichitr, Vatcharin

ISBN 10: 1862055807 / ISBN 13: 9781862055803
Published by Pavilion, 2003
Used Condition: Good Hardcover
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Spine is cocked, bumping present. Good condition. Light to moderate shelf wear, creasing on covers. Binding intact. (V79). Bookseller Inventory # 100409693

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Bibliographic Details

Title: Thai Vegetarian Cooking

Publisher: Pavilion

Publication Date: 2003

Binding: Hard Cover

Book Condition:Good

Dust Jacket Condition: No Jacket

About this title


In Thai Vegetarian Cooking Vatcharin Bhumichitr has put together his own selection of original Thai vegetarian dishes. Subtly combining the flavours of China and India with a dash of its own inimitable style, Thai food is an exotic concoction of rapidly-cooked fresh ingredients, herbs and spices. Quick to prepare, it is an authentically delicious cuisine for vegetarians or indeed anyone seeking a healthier, meat-free diet. The 130 recipes range from the seductively delicate 'crispy rice with coconut and mushroom sauce' to the more robust and tangy 'stir-fried chilli with water chestnuts'. There are soups, starters and one-dish meals, and a selection of more elaborate delicacies, including curries, main dishes and desserts to tantalize and captivate the palate. Along with advice on equipment, ingredients and how to plan a full Thai meal, the author also creates an evocative picture of Thailand as he explores the religious and cultural importance of vegetarian food in his homeland. Containing atmospheric location photography and succulent food images, this book is both a travel companion and culinary guide.

From the Publisher:

The pungent flavor of lemon grass, the creamy richness of coconut milk, the crispness of stir–fried vegetables, and the fiery punch of chili have all contributed to the phenomenal popularity of Thai cooking. Now Vatcharin Bhumichitr, proprietor of London’s famous Chiang Mai restaurant, presents a personal selection of authentic Thai vegetarian dishes, from appetizers to desserts. The recipes range from the delicate Crispy Rice with Coconut and Mushroom Sauce to the more robust Stir–fried Bean Curd with Garlic and Pepper. Also included is advice on equipment, ingredients, and planning a meal, as well as a gorgeous selection of color photos. Vatcharin Bhumichitr, who is descended from the Thai Royal Family, is also the author of A Taste of Thailand and Vatch’s Thai Cookbook.

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