Maenam: A Fresh Approach to Thai Cooking by Angus An
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Scallop ceviche (page 15)
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Lobster miang (page 17)
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Uni and albacore tuna on spot-prawn crackers (page 20)
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Mini cupcakes with Dungeness crab (page 23)
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Squid-ink cupcakes (page 25)
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Chicken satay (page 29)
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Fried chicken wings with nahm jim jiao (page 30)
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Ahi sashimi with spot-prawn crackers (page 31)
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Crispy fried oysters (page 32)
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How to shuck an oyster (page 33)
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Fresh oysters on the half shell (page 34)
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Prawn cakes (page 37)
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Chiang Mai-style sausage (page 38)
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Nam prik num (page 41)
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Shrimp and salmon betel-leaf wraps (page 43)
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Hamachi crudo (page 45)
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Uni sundae (page 47)
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Steamed mussels with lemongrass and Thai basil (page 49)
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Northern-style grilled hen (page 50)
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Grilled king-crab relish (page 56)
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Haianese chicken on rice (page 61)
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Braised duck noodle soup (page 66)
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Hot sour pork soup (page 67)
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Boat noodles (page 70)
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Notes about this book
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- ISBN 10 0147530946
- ISBN 13 9780147530943
- Published Aug 04 2020
- Format Hardcover
- Page Count 272
- Language English
- Countries Canada
- Publisher Appetite by Random House
Publishers Text
More than 100 flavor-driven Thai recipes built on technique, balance, tradition, and innovation from award-winning chef Angus An.
In Maenam, chef Angus An takes you on his ongoing journey of discovering Thai cuisine and shows how to blend traditional Thai flavors and cooking techniques with local, seasonal inspirations from the west coast. With Angus's foolproof instructions, Maenam offers the foundation to modern Thai cuisine for adventurous cooks of all skill levels. Filled with over 100 of his signature recipes, each meal balances robust, intense ingredients with his approach to Thai food's clear, sharp flavours. Transform your kitchen with snacks inspired by Thai street vendors, quick to prepare noodles and one-bowl meals, light- and full-bodied soups to have all year-round, flavorful and protein-filled salads, seasoned stir fries, killer curries, and refreshing desserts.
Named after Angus's first award-winning Vancouver Thai restaurant Maenam, the Thai word for "river," this cookbook is a celebration of Angus's inventive approach to Thai cuisine that is in many ways representative of a river's constant ever-replenishing flow. Just as a river continues its course around boulders and obstacles, Angus's ongoing evolution and path to becoming one of the most significant Thai chefs in North America is an unlikely one.
Angus grew up in Taiwan, moved to Canada when he was young, and trained at the French Culinary Institute. He fell in love with Thai cuisine when studying at Nahm under renowned chef and award-winning author, of Thai Food and Thai Street Food, David Thompson. He continues to travel to Thailand to eat, research, and learn. He takes his knowledge home, and finds innovative ways to root a traditional dish to the Pacific Northwest while accentuating each ingredient's flavor, aroma, and texture--all of which you will learn in this cookbook. With its beautiful design, incredible photography, and seasonal menus, Maenam offers a Thai culinary experience like no other.