BOOK REVIEW: Feast of Flavours from the Thai Kitchen by
Lydia Leong
Thailand is a land of mystique; history and modernity
intertwine and coil themselves around its inhabitants. The food is far from
bland with its herbs and spices and full-bodied flavour profiles. Thai cuisine
is not something we Malaysians are adverse, we practically enjoy every spoonful
of it. Cooking it is also a breeze with the right ingredients and techniques
which this book clarifies in detail.
This book is a fully illustrated series that offers insights
into the exciting culinary traditions of Asia. It is a fascinating introduction
to the exotic ingredients and unique culinary heritage of the region.
It also provides valuable insights into the various
techniques of food preparation and the cooking styles used in the various Asian
kitchens. These tantalizing recipes are each accompanied by clear step-by-step
instructions and photographs.
Feast of Flavours from the Thai Kitchen is filled with
recipes that are easy-to-prepare yet highly representative of the fresh and
tasty flavours of Thai cooking. From the aromatic fried rice with prawn paste
and tangy papaya salad to the highly popular Thai chicken curry and refreshing
pomegranate seeds in coconut milk, this book is the ultimate guide to Thai
cooking.
With the presence of reputable Thai restaurants popping up
like mushrooms after a rain, from Thai Express to Jan Jan Thai, replicating
something absolutely Thai in your home kitchen will be able to satiate those
cravings when you are unable to step out of the confines of your home.
Sawadeekap!
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