The full content of this document is only available to subscribing institutions. More information can be found via www.amdigital.co.uk
If you believe you should have access to this document, click here to Login.
Field name | Value |
---|---|
Reference | TX724.5.T5 T62 1977 |
Library/Archive | Michigan State University |
Title | Modern Thai cooking |
Author/Creator | Taw Kritakara, M. L.; Pimsai Amranand, M. R. |
Date | 1977 |
Collection | Asia |
Collection Overview | While the collection features practically all the world’s cuisines, emphasis is placed upon African cookery and its influence on the Americas. African cookbooks are primarily from those regions linked to the diasporas of the Americas, in addition to South Africa. Researchers can find a growing number of Afro/Caribbean cookbooks, including many from Cuba. Plans are now underway to build a strong collection of Brazilian cookery. |
Place of Publication | Bangkok, Thailand |
Publisher | Duang Kamol |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Global and Ethnic Cuisines; Food Preparation; Food, Race and Ethnicity |
Subjects | cooking techniques recipes utensils ingredient herbs spices vegetables fruit sample menu seafood pickling vegetarianism |
Cuisine | Thai cuisine |
Description | Chapters are menus by month and discuss seasonal ingredients. Intro explains the basic structure of Thai food, cooking and eating. Recipes adapted to be quick to cook unlike traditional Thai recipes. Describes basic ingredients and equipment, and alternatives. |
Countries | Thailand |
Places | Bangkok |
Language | English; Thai |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |