At the Table of Jim Thompson is a unique introduction to the house of Jim Thompson and the cuisine served at the three Jim Thompson restaurants in Bangkok, one which is located just outside the Jim Thompson House, another within the main silk shop and the third in an old house on Saladaeng Road. The recipes are prefaced with an introduction by William Warren, filled with reminiscences of the times spent and the illustrious guests who sat at Jim Thompsonas table. Over 80 recipes are featured, divided into nine sections for easy reference. Traditional Thai recipes for curries and rice dishes are given a prominent place, while space is also made for novel fusion dishes which give a unique Western twist to conventional Thai dishes. Readers can either use individual recipes to create light meals and snacks, or pick and choose across sections to create a full-course meal complete with starter and dessert. The book is lavishly illustrated with stylish photography which spotlights the attractive texture and hue of the dishes. A glossary provides readers with quick, easy access to Thai terms and culinary references.It lacks large flower heads, and instead bears large dark green leaves and small white flowers. ... Typically added to rice dishes, curries and also sweets. chilies ( prik) Birda#39;s eye chilies (prik khii nuu) are the smallest and hottest variety of Thai chili. ... and curry pastes. chili sauce (sauce sriracha) This full-bodied, spicy orange-colored sauce is served with deep-fried dishes. ... It is starchier than other yam varieties, with a longer and more slender appearance. coconut (ma praow) To makeanbsp;...
|Title||:||At the Table of Jim Thompson|
|Author||:||William Warren, Luca Invernizzi Tettoni|
|Publisher||:||Editions Didier Millet - 2004|