Book Condition: Near Fine in Very Good Dust jacket with very light shelfwear and small tear less than half a centimetre on top back of DJ. Very Large and Heavy Book! Dimensions: 10 x 0.2 x 14 inches, Weight: 4.6 pounds. Considered by many to be the best Thai cookbook, the best Beautiful Cookbook, and for some, THE best cookbook. Thailand the Beautiful Cookbook is a joyous celebration of Thailand its people, and its cuisine. The range and diversity of Thai cooking is showcased in this magnificent collection of authentic recipes from each of the four regions of Thailand. From the South, where the cooking reflects a Malay influence, comes a tantalizing array of curries and delicious seafood dishes. The Central Plains region, with the huge vibrant city of Bangkok as its focus is the most fertile, part of the country and is rich in fresh produce. The North has a very distinctive cuisine based on glutinous rice, and the dishes that accompany it are generally milder than those of the Central and Northeastern regions In the Northeast the influence of nearby Laos is felt and dishes tend to be highly spiced. Thai-born chef and culinary expert Panurat Poladitmontri and his partner, Judy Lew, have prepared this superb collection of authentic, recipes, each of which has been individually photographed by leading food photographer John Hay and beautifully styled by Ann Creber. Internationally renowned photographers Luca Invernizzi Tettoni and John Hay present a spectacular collection of photographs to show Thailand's great scenic diversity, from the beaches and jungles of the South to the misty mountains of the North, and the varied lives of it's people. William Warren, who has spent many years in Thailand, writes with an insider's knowledge. He takes the reader on an absorbing trip around the country discussing the various influences: historical, physical, racial and cultural, that have formed the distinctive culture of the Thai people. An extensive glossary ensures that any cooks who are unfamiliar with oriental ingredients and presentation will have no difficulty in bringing this wonderful selection of Thai dishes to their tables. The book is visually stunning, with large appealing photographs of each dish, and with similarly beautiful photos of the countryside, divided up by region between the chapters of different foods. The recipes themselves are very easy to follow, and even those that have many ingredients usually only require a couple steps. Some require ingredients that you can only find in Asian food stores (like galangal) but even things like fish sauce and coconut milk are becoming more available in other supermarkets; and many recipes require nothing more exotic than fresh ingredients and soy sauce.
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