Publisher's Synopsis
Are you looking for a cookbook with 140 easy tasty and spicy recipes from Korea and Thai?In this 2 books in 1 edition by Maki Blanc, you will learn how to make at home classic Korean and Thailand recipes.
In the first book, Korean Cookbook, you will learn 70 recipes for preparing traditional recipes from Korea and China.
Korean food is a common name for a great variety of dishes. Region to region, city to city, the recipes change (even by a lot) but the core ingredients are always the same: rice, vegetables, meat and obviously kimchi. Kimchi is a traditional side dish made of fermented and salted vegetables such as cabbage, garlic, onion and ginger, often served with soups and made with different type of ingredients and spices.
Do not be fooled by common misconceptions: dogs are very rarely eaten nowadays in South Korea and most of the dishes resemble the classic asian food made by bowls, soups and noodles. Originally rice was very expensive and that's why grain has been the quintessential staple food for Korean people for centuries. Nowadays it is widely used both as base for several dishes, side or worked in ancient pots for making cakes, both salty and sweet.
Alongside kimchi, the most famous dishes are rich almost complete meals such as Bulgogi, marinated and grilled beef and Bibimbap, the most colorful and joyful Korean dish, famous for the strong contrasts of the vegetables and the egg in the middle.
In Korean Cookbook by Maki Blanc you will learn:
- How to cook Korean food at home
- Brief history of Korean food and most famous recipes
- 70 recipes for preparing homemade tasty and spicy Korean food
If you love asian flavors and you want to discover a new cuisine, this cookbook is for you!
In the second book, Thai Cookbook, you will discover a world of authentic Thai recipes that can be easily cooked in your kitchen.
Thai cuisine is a perfect combination of lightly cooked ingredients and strong spices. The mix of the two originates one of the most appreciated cooking style in the world and dozens of mouthwatering recipes.
Traditional thai foo can be labeled in four categories:
- Tom (boiled)
- Yam (spicy salads)
- Tam (pounded)
- Gaeng (curries)
In a fifth group we can find stir fry, fried and steamed, but these three techniques has a strong derivation from Chinese tradition.
All the cuisines in the Asian region have at least 1500 years of long history and traditions. Thai food has got over time influences from China, Malaysia and Indian, but the biggest change that occurred took place in 1600 when chili pepper had been imported from the Americas.
Rice plays a key role in Thai cuisine and is often served as side of the main plates, with the purpose of creating a single dish mixing chicken, meat or vegetables with balls of rice.
In Thai Cookbook by Maki Blanc you will learn:
- Brief history of Thai food
- How to cook traditional Thai recipes at home
- Easy to follow and read recipes for authentic food from Thailand
- 70 recipes for spicy asian food
If you love Asian food and you want to cook it at home to impress family and friends, this cookbook is for you.
Scroll up, click on buy it now and get your copy today!
