The Blue Elephant Cookbook is a collection o f recipes from the menus of the Blue Elephant restaurants, s implified and explained in step-by-step detail to make it ea sy for the home cook to follow and obtain superb results. '
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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.About the Author:
Since 1974, Brussels-based John Hellon has been writing a weekly restaurant column for The Bulletin. His column has become one of the most influential of its kind in the country. He has been closely associated with the Blue Elephant for many years.
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Descripción Trafalgar Square Publishing, 2000. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería P111862051445
Descripción Pavilion Books Ltd, 1999. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería M1862051445