Chef Martin Boetz has translated 100 of his favourite Thai dishes for cooks to recreate at home. The book includes fresh interpretations of Thai classics such as hot and sour soup and red and green curries. There are also recipes for cocktails and drinks to complement the food and a comprehensive glossary.
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Review:
"A singular blend of Thai and modern Australian food." --David Thompson, from his foreword
-A singular blend of Thai and modern Australian food.- --David Thompson, from his foreword
About the Author:
Martin boetz was born in Germany and moved to Australia with his family as a young child. His interest in cooking began early, his greatest influence being his grandmother and her home-style cooking. He has worked in kitchens in Australia and overseas; it was at David Thompson's Darley Street Thai that he was first introduced to Asian-style cooking. He is head chef and co-owner of Longrain.
Sam Christie was born and raised in Sydney, and began his career at The bayswater brasserie, Kings Cross, as a cocktail barman while still in his teens. He has worked for Terence Conran at Quaglino's in London, and for Tetsuya Wakuda at Tetsuya's in Sydney. He is sommelier, maitre d' and co-owner of Longrain.
"About this title" may belong to another edition of this title.
- PublisherPeriplus Editions
- Publication date2007
- ISBN 10 0794604870
- ISBN 13 9780794604875
- BindingHardcover
- Number of pages175
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Rating