Nong's Thai Kitchen
84 classic recipes that are quick, healthy and delicious
$50.11
- Paperback
160 pages
- Release Date
8 June 2015
Summary
Thai food is famous for its balance of sweet, sour, salty and hot flavours. Its unique tastes and sensations are why Thai restaurants have entered the mainstream. Thai ingredients such as fish sauce, lemongrass, coconut milk, cilantro, basil and shallots are now easily found, making it easy to prepare Thai dishes at home for far less money than they cost in a restaurant. All the recipes in this essential Thai cookbook are healthy, easy to make and inexpensive, so step into Nong’s Thai Kit…
Book Details
| ISBN-13: | 9780804843317 |
|---|---|
| ISBN-10: | 0804843317 |
| Author: | Nongkran Daks, Alexandra Greeley |
| Publisher: | Tuttle Publishing |
| Imprint: | Tuttle Publishing |
| Format: | Paperback |
| Number of Pages: | 160 |
| Release Date: | 8 June 2015 |
| Weight: | 369g |
| Dimensions: | 229mm x 152mm x 15mm |
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What They're Saying
Critics Review
“I had the joy of cooking with Nongkran and trying my hand at her Pad Thai recipe. You’ll never want to order it from your local restaurant again. What makes the dish is her sauce which was a spicy sweet glaze that coated every noodle. After begging Nongkran I was lucky enough to get the recipe and now everyone’s lucky to have it. I’ve now cooked Nongkran’s Pad Thai a few times for both friends and family.” –Samantha Brown, host of several Travel Channel shows including: Girl Meets Hawaii, Passport to Europe, Passport to China, Great Weekends and Samantha Brown’s Asia“Nongkran Daks was born to be a chef, and has been uncompromising in her standards for using fresh, top quality ingredients to create bright, authentic flavors served in her restaurant, Thai Basil, in the Washington, D.C area. … The secret for her success is the fresh ingredients and her masterful blending of Thai herbs and spices. No one makes these dishes better than Nong. We are very pleased to learn that she will again be sharing the secrets of her best dishes with discerning cooks in this new cookbook.” –Darryl Johnson, former U.S Ambassador to Thailand“…highlights restaurant-quality Thai cooking in a way that is approachable to the home cook.” –Tara’s Multicultural Table blog
About The Author
Nongkran Daks
Nongkran Daks is the executive chef and owner of the Thai Basil restaurant in Chantilly, Virginia. Part master chef and dedicated teacher, she makes her cuisine come alive in all its authentic, traditional glory. She has taught Thai, Vietnamese, and Chinese cooking in Bangkok, Beijing, Honolulu, Vientiane, Laos and Washington, DC. Nongkran is the author of several Asian cookbooks and enjoys sharing the secrets of authentic Thai cooking with students in her cooking classes. Nongkran’s most popular dish is Pad Thai, and she proved her mastery of it when she won Food Network’s Pad Thai Throwdown challenge against celebrity chef, Bobby Flay.
Alexandra Greeley is a food writer, cookbook author, editor, reporter, food critic, staff writer, and freelance writer and editor, both in the United States and in Asia. She has also worked as a staff food editor for Vegetarian Times magazine. She served as the food writer & editor for the South China Morning Post in Hong Kong and has been a restaurant reviewer and editor. She’s a member of Les Dames d’Escoffier and is the co-founder of the Washington DC chapter of Slow Food USA.
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