Product Details

• Amazon Sales Rank: #147105 in Books
• Published on: 2004-09-24
• Original language: English
• Number of items: 1
• Binding: Paperback
• 128 pages

Synopsis
Thai cooking is renowned for its perfect balance of flavours and textures and for its imaginative presentation. And the more people there are to share it, the better: for the Thais, the sharing of food is a source of great joy. Over the centuries migration has brought many influences from abroad, especially from China and (in the south) the spicier traditions from India. Chillies may have been introduced by Portuguese traders in the sixteenth century. Although veganism is virtually unheard of in Thailand, there is no need for vegans to miss out. Many of the ingredients are already familiar to vegan cooks, and the more specialist ingredients are becoming increasingly easy to get hold of. There is more good news too: many of the dishes are very quick and easy to prepare. Linda Majzlik has created over 120 dishes in her own kitchen, using authentic Thai ingredients and flavours, but avoiding the use of animal ingredients. Try her Beansprout and Lettuce Soup, the Tofu and Tamarind Dip, a bowl of Carrot, Ginger and Sesame Fried Rice, some Curried Aubergine with Tofu, a plate of Broccoli with Peanut and Chilli Sauce, a Pineapple and Water Chestnut Salad, all accompanied with Pan-fried Bread, some Crispy Fried Garlic, Onion and Shallots, and finish the meal off with a Pumpkin and Coconut Pudding.

Customer Reviews

I've tasted better........
I was looking forward to recieving this book and when it arrived I continued to be excited....for a couple of minutes.

I was disappointed to find that the book doesn't have a vegan recipe for pad thai.....pad thai being one of THE most popular dishes in Thailand I figured it would be in this book but sadly not.

I have tried a few of the recipes and thus far I'm not overly impressed....there is definitely a gap in the market for a good thai vegan cookbook.....sadly this book does not fill that gap.