Publisher's Synopsis
Thailand is the heartland of the finest Far Eastern cooking and while the cuisine borrows from its neighbours India and China, it remains unique and special in itself.;In this book the author, Vatcharin Bhumichitr, talks of Thai culture, tradition and history in relation to the food and recipes his text embraces. It is illustrated not only with food photographs of the recipes but also specially commissioned location pictures giving a visual flavour of Thailand's landscape as well as its food.;Thailand is growing in popularity as a place to visit and with this comes an increasing interest in the cuisine of the country. Thai produce is now widely available inspiring cooks to create traditional dishes.;Here are simple dishes such as pineapple fried rice, hot and sour soup with prawns, and pork with bamboo shoots, as well as more advanced recipes such as three-flavoured fish or chicken with peanut sauce and cucumber pickle. New techniques are illustrated so that authentic Thai cuisine can be accessible to all.;Vatcharin Bhumichitr was born and brought up in Thailand and came to Britain as a student in 1976, after training as a hotel manager. Realizing the increasing demand for Thai produce he first set up a shop in Bayswater to sell Thai products and then opened the Chiang Mai Restaurant in Soho: the only Thai establishment to make the Michelin Guide.
