Floyd's Thai Food by Keith Floyd

  • Curry powder (page 42)

    from Floyd's Thai Food Floyd's Thai Food by Keith Floyd

    • Categories: Spice / herb blends & rubs; Thai
    • Ingredients: cloves; coriander seeds; turmeric powder; ground ginger; fennel seeds; white peppercorns; dried chilli flakes; cumin seeds; cardamom pods
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  • ISBN 10 0007213492
  • ISBN 13 9780007213498
  • Linked ISBNs
  • Published Oct 02 2006
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint Collins

Publishers Text

The original TV chef takes his own personal and practical look at preparing and cooking Thai food and takes you on a gastronomic tour of the country and food. Keith Floyd has been visiting Thailand for over 20 years - this book is a product of all the adventures that he has had, people he has met and recipes he has learnt. In Thai cuisine, you will find the influences of Laos, Cambodia, Burma, Malaysia and, of course, China, plus the effect of the introduction of the chili in the 16th Century. Thai food reflects these wide influences to produce one of the most popular cuisines in the UK. From basic ingredients and utensils, through pastes, sauces and dips, rices, noodles, Thai salads and soups, fish, meat and deserts, Keith Floyd introduces you to the basics of Thai cooking in his own inimitable casual style and gets to the heart of Thai food - tasty food that is quick and easy to prepare and perfect to share with friends and families.

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