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Thai Cookbook: Authentic Recipes (Thai Cookbook By Average Chef) (English Edition) [Kindle Edition]

Average Chef
5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)

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Produktbeschreibungen

Kurzbeschreibung

  • This Thai cookbook gives a practical information about authentic Thai cooking that could help the readers to make a pleasing Thai food out of the book by themselves.
  • Shrimp Tom Yum
  • Pad Thai
  • Green Chicken Curry
  • Satay
  • Massaman Curry
  • And Many More Of Your Favorite Thai Recipes

Produktinformation


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Die hilfreichsten Kundenrezensionen
1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Thai Cookbook - from Easy to Advanced Cooking,... 19. Februar 2013
Von miki101.Michaela TOP 100 REZENSENT
Format:Kindle Edition
... with 40 real Thai recipes ready to make a great Thai cuisine at home.

The author follows a very good rule - what are Thai people doing when it comes to prepare their meals at home?
Then he answers the question if or not Thai food is healthy, and how to make a Curry paste at home instead of buying a commercial product with additives, maybe?
And he explains when the traditional pestle and mortar are better than a food processor. And gives advice about other kitchen usentils.

There is great information why some Thai dishes taste as strong as they do, how to make them taste like that and from simple broths and soups to advanced Chicken Massaman there is everything a real Thai cuisine lover needs to know.

From basic preparations like Shrimp Tom Yum and Pad Thai, over salads as the Green Mango Salad and the famous Papaya Spicy Salad, Stir Fried Noodles lead to BBQ specials like Grilled Shrimps, Pork Satay, and many others to follow.

The author is very accurate with the original ingredients but also flexible about changing some products with others, to make the meals more diversified...

At the end You will also find a conversion guide for liquid, weight and time measures and an internet link to a list of the proper Thai food ingredients.

Every recipe has fotos of its ingredients and step-by-step preparation and I did not find any repulsive in them.
If someone cannot see the raw parts of his menue before being cooked - then it's better to eat always in restaurants and avoid looking at cookbooks at all ...:)

A very interesting guide for the true lovers of the Thai Cuisine!
War diese Rezension für Sie hilfreich?
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com: 3.6 von 5 Sternen  10 Rezensionen
4 von 4 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Thai Cookbook - from easy to advanced Cooking,... 19. Februar 2013
Von miki101.Michaela - Veröffentlicht auf Amazon.com
Format:Kindle Edition
... with 40 real Thai recipes ready to make a great Thai cuisine at home.

The author follows a very good rule - what are Thai people doing when it comes to prepare their meals at home?
Then he answers the question if or not Thai food is healthy, and how to make a Curry paste at home instead of buying a commercial product with additives, maybe?
And he explains when the traditional pestle and mortar are better than a food processor. And gives advice about other kitchen usentils.

There is great information why some Thai dishes taste as strong as they do, how to make them taste like that and from simple broths and soups to advanced Chicken Massaman there is everything a real Thai cuisine lover needs to know.

From basic preparations like Shrimp Tom Yum and Pad Thai, over salads as the Green Mango Salad and the famous Papaya Spicy Salad, Stir Fried Noodles lead to BBQ specials like Grilled Shrimps, Pork Satay, and many others to follow.

The author is very accurate with the original ingredients but also flexible about changing some products with others, to make the meals more diversified...

At the end You will also find a conversion guide for liquid, weight and time measures and an internet link to a list of the proper Thai food ingredients.

Every recipe has fotos of its ingredients and step-by-step preparation and I did not find any repulsive in them.
If someone cannot see the raw parts of his menue before being cooked - then it's better to eat always in restaurants and avoid looking at cookbooks at all ...:)

A very interesting guide for the true lovers of the Thai Cuisine!
1 von 1 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Fun to read 10. Mai 2013
Von Ganny H - Veröffentlicht auf Amazon.com
Format:Kindle Edition|Verifizierter Kauf
I REALLY ENJOYED READING ALL THE COMMENTS ON THE RECIPES. hOWEVER MANY OF THE RECIPES CALLED FOR INGREDIENTS THAT ARE RATHER HARD TO OBTAIN. MAYBE IF I LIVED IN THE SF BAY AREA I COULD GET ALL THE INGREDIANTS, BUT LIVING IN A SMALL RURAL AREA, ITJUST WASN'T POSSIBLE. sTILL FUN AND i'LL KEEP IT UNTIL WE GET TO VISIT UP IN SF.
1 von 1 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Poor translation 24. Februar 2013
Von Nellsbells - Veröffentlicht auf Amazon.com
Format:Kindle Edition|Verifizierter Kauf
I did not like it because the translation to English is very poor, and there was not too many choices in the recipes.
1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Awesome 19. Februar 2013
Von Angie2B - Veröffentlicht auf Amazon.com
Format:Kindle Edition|Verifizierter Kauf
This is just what I have been looking for! The recipes look similar to my favorite Thai restaurant. I can't wait to make some of these recipes.
5.0 von 5 Sternen Authentic dishes from a not-so-average chef 23. Oktober 2014
Von Windmere - Veröffentlicht auf Amazon.com
Format:Kindle Edition|Verifizierter Kauf
This book is written by a Thai lady who uses the pen name "Average Chef." I have to say that, while the title "Average Chef" gives me hope that I can prepare these dishes, it is clear she is well above average in her cooking skills. She tells us from the beginning: "The recipes provided here are presented in the way that most Thai people do when it comes to preparing their meals in general." She also assures the reader that the home cooking style is quite adjustable on the ingredients, the method of cooking and the proportion.

Right off the bat, I'm going to tell you that there are some editing issues. Regardless, you can easily get the meaning if you can overlook writing that has an occasional rough patch. One editing issue I found was that the Pork Satay has a subheading referring to "Marinated Chicken Ingredients." Of course, I knew it was marinated pork ingredients.

With regard to Thai flavors, the author tells us that at the Thai table, aromatic steamed rice is served individually. A set variety of dishes is placed in the middle, inviting everyone to partake. This is one of the reasons why Thai dishes are quite strong in taste. I guess you could say that the rice is a blank canvas for the Thai flavors (my wording).

One thing I liked about this author is that she warns you of the potential for high sodium in Thai food. Fish sauce is the common ingredient in Thai dishes. The author tells us that, "It creates a wonderful saltiness that plain salt can't replace." The author stresses that you should be alert and careful before adding too much of unnecessary condiments. In light of this, the author tells you, "In this cookbook I have used quite low proportion of sodium compared to average usage in general Thai dishes to ensure that recipes are kind of healthy as the way it should be."

If you are interested in preparing Thai food, you are probably aware that some ingredients might be considered exotic to the non-Thai person. While canned and frozen substitutions are referred to, it is also mentioned that fresh is best. One example (with regard to pad thai), "If salted radish and Chinese chives were too hard to find, just exclude them. It may be not "so original" recipe, but, trust me, still taste delicious." On the other hand, she tells us that her pad thai recipe, "Palm sugar and tamarind concentrate can't be skipped."

Many of recipes have a good amount of chile heat in them, so keep this in mind (you might want to adjust hot ingredients to taste).

Some measures are listed in metric form. The author includes a conversion table at the end of the book.

Overall, I enjoyed this book. It's going to be one of my Asian-style cooking reference books. The recipes are varied and clearly authentic. Yes, there's a few hiccups in the writing, but it was easy for me to look past that for the nuggets of golden cooking techniques.
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