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With branches in Paris, Brussels, Copenhagen, and London, The Blue Elephant group are among the most successful Thai restaurants in the world. Serving Royal Thai Cuisine—a lighter, more refined version of traditional Thai cooking—the restaurants pride themselves on the authenticity of their menus. Their dedication and expertise is evident in such superb dishes as "Mud-Cha Chom Tarn" (steamed rainbow trout with lemon grass, tomatoes, and basil) and vegetarian specialties like "Thod Man Kao Phod" (sweet corn cakes). For all their sophistication, the recipes produce dishes of exquisite lightness that are surprisingly easy to prepare. This splendid cookbook is complete with 150 recipes, information on ingredients, and abundant color photos that capture the unique freshness and delicacy of Royal Thai Cuisine.
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The Blue Elephant Cookbook: Royal Thai Cuisine, John Hellon, Tony Le Duc
- Langue
- Année de publication
- 1999
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