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ISBN: 0-7570-0254-4
Length: 172 Pages
Size: 7.5
X 9-inch
Format: Quality Paperback
2 color with Full-color photos
Category: Cooking / Thai
Price: $16.95
US
Availability:
In Print
Click below for:
Synopsis • Contents
Introduction • Reviews |
Synopsis
Every day, more and more Americans fall in
love with the exquisite flavors of Thai cooking. Now, Tommy Tang,
celebrated chef and owner of Tommy Tang’s restaurants in Los Angeles
and New York, shares his flair for creating unique, delectable cuisine
from his native Thailand. In Tommy Tang’s Modern Thai Cuisine, Tommy presents over ninety of his signature recipes, bringing his
delicious creations straight from his restaurants to your kitchen.
Tommy’s modern cooking combines elements of
Japanese, Indian, American, and European dishes with traditional
Thai flavor. Enjoy such delicacies as Thai Egg Rolls, Red Curry
Shrimp, Thai Papaya Salad, Spicy Pork Chops with Thai Chili Fish
Sauce, and Tommy’s special sushi. Sound tricky? While the flavors
may be exotic, Tommy has made his recipes as simple as can be. Every
dish needs only standard kitchen utensils, and many require only
those ingredients easily found in supermarkets. To further help
you, Tommy provides a glossary of ingredients and a list of sources
for obtaining authentic Thai foods. Easy-to-follow instructional
illustrations guarantee professional results, while beautiful full-color
photographs tempt your taste buds and help you choose the perfect
recipe for your next cooking adventure.
If you love Thai food, but have always thought
that it was beyond your culinary reach, Tommy Tang is here to change
your mind. Let Tommy Tang’s Modern Thai Cuisine bring
the joy of Thai cooking to your home.
Tommy
Tang, chef and restaurateur, was born in Bangkok and moved
to the United States in 1972. Ten years later, he opened the original
Tommy Tang’s in West Hollywood, California. With the opening of
a second restaurant in New York’s Tribeca area in 1986, Tommy became
America’s first bicoastal chef. Tommy’s signature line of spices
and seasonings is available in stores throughout the United States
and Canada. Tommy also shares his expertise on his PBS cooking show.
Contents
Glossary of Ingredients
Appetizers
Soups and Salads
Vegetables
Noodles and Rice
Main Dishes
Curries
Poultry
Seafood
Meat
Basic Recipes
Suggested Menus
About Thai/Asian Ingredients
The Tsunami Children Foundation
About the Author
Index
Introduction
A Word from Tommy
Cooking is an easy way to relieve stress-or at least I hear that some people say so. Who, I wonder? All I know is that cooking can be fun and entertaining; it is a way to go back to basics; and cooking at home can do a world of good for the family budget.
When was the last time you invited friends or neighbors to come over for a home-cooked meal? I can already hear the answer: Who has time? Who has the energy? It's easier to dine out or to get something delivered. Sure, restaurants and takeout are convenient-but who ever said that convenience is better for you? Even if you can afford to dine out every night, that's not the point.
You won't have to rush out to buy special utensils to prepare my modern Thai cuisine. Use whatever pots and pans you already have in the kitchen; I don't even use a wok myself. Consider this book a set of simple guidelines, and don't be afraid to substitute other ingredients wherever you wish. Trial and error will make you an expert on Thai cooking and will allow you to create your own new dishes.
As you'll readily see in thumbing through the recipes, I use a number of ingredients that are not indigenous to Thailand's cooking, preferring to mix the best of East and West into my own lighter, simpler, and more versatile cuisine. Such ingredients as rosemary, arugula, cream, pine nuts, and olive oil do not belong to the standard Thai repertoire, but I find that they enhance it immensely. Additions like these put my own personal stamp on the recipes, not to mention making them uniquely delicious. And ingredients that may be unfamiliar are defined in the Glossary, which precedes the recipes.
You will also notice that I have not included any desserts in this book. Plenty of cookbooks have great dessert recipes, and I wanted to give all the space I had to presenting my own Thai cuisine. Nothing makes a better dessert for a Thai meal than a tempting bowl" of fresh fruit (the more exotic, the better), but if you know of a terrific patisserie, who's to say no?
Now that you've bought this cookbook, don't let it sit on the shelf. I really want to encourage you to use it. The recipes are easy to follow, and it's especially enjoyable to let others participate in preparing the meal. You'll get to know your friends-even your mate-better if you cook together; you will find that you talk about things that wouldn't otherwise come up, and it will make you closer. Invite your parents over for a meal; this is a pleasure that money can't buy.
One thing I deeply regret is that I will never again be able to prepare a meal for my own mom. I urge you not to have the same regrets. Enjoy cooking for your family; forget about convenience; spend more time in the kitchen and create some great meals. Bon appétit.
Reviews
“Tommy Tang is to Asian Cuisine what Wolfgang Puck is to California style pizza.”
--Dotty Griffith, Dallas Morning News
“...Variety is the TANG of life!”
--Susan Jaques, LA Times
“Tommy Tang is a legend by now after years of pioneering in the field of Thai/Oriental/Western Cuisine”
--Rose Dosti, LA Times
“...innovative, eclectic flavor that pleases the palate...”
--LA Times Magazine
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