Thai cuisine is a perfect combination of lightly cooked ingredients and strong spices. The mix of the two originates one of the most appreciated cooking style in the world and dozens of mouthwatering recipes.

Traditional thai foo can be labeled in four categories:

1. Tom (boiled)
2. Yam (spicy salads)
3. Tam (pounded)
4. Gaeng (curries)

In a fifth group we can find stir fry, fried and steamed, but these three techniques has a strong derivation from Chinese tradition.

All the cuisines in the Asian region have at least 1.500 years of long history and traditions. Thai food has got over time influences from China, Malaysia and Indian, but the biggest change that occurred took place in 1600 when chili pepper had been imported from the Americas.

Rice plays a key role in Thai cuisine and is often served as side of the main plates, with the purpose of creating a single dish mixing chicken, meat or vegetables with balls of rice.

In Thai Cookbook by Maki Blanc you will learn:

• Brief history of Thai food
• How to cook traditional Thai recipes at home
• Easy to follow and read recipes for authentic food from Thailand
• 70 recipes for spicy asian food

If you love Asian food and you want to cook it at home to impress family and friends, this cookbook is for you.