Cover image for Keo's Thai cuisine
Title:
Keo's Thai cuisine
Author:
Keo Sananikone.
Personal Author:
Edition:
Revised edition.
Publication Information:
Berkeley, Calif. : Ten Speed Press, 1999.
Physical Description:
191 pages : illustrations ; 26 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9781580080828

9781580080811
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX724.5.T5 K46 1999 Adult Non-Fiction Central Closed Stacks
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Summary

Summary

The books that ushered in the Thai revolution in kitchens across America is back in a revised edition featuring the classic recipes that earned Keo an international following, along with new recipes fresh from the kitchen of his world-famous restaurant in Hawaii. With over 80,000 books in print, KEO'S THAI CUISINE continues to be the definitive source for home cooks serious about Thai cuisine. Each chapter is structured to allow a beginner to understand the components and philosophy of Thai cuisine, as well as prepare such winning dishes as Keo's Thai Spring Rolls, Evil Jungle Prince with Mixed Vegetables, and Musamen Beef Curry. The fresh new look we've given the revised edition makes the full-color food photography look more enticing than ever.

"From the Trade Paperback edition."


Author Notes

Born in Laos, Keo Sananikone was exposed at an early age to the diverse cultures and cusines of Southeast Asia. Laotian, Vietnamese, and Thai food were all prepared in the kitchen of his family home, creating a multicultural environment that would have a lasting impact on Keo, inspiring him to pursue a career in the culinary arts. After completing his education in America, Keo opened the first of three wildly successful Thai restaurants, Mekong, in 1977. Encouraged by its success, he then opened Mekong II and the grandest and most famous, Keo's Thai Cuisine in Honolulu. Today, he owns and operates five restaurants and continues to delight diners the world over.


Table of Contents

About Thai Cuisinep. 6
Commonly Used Ingredientsp. 7
Utensilsp. 13
Recipes
Appetizersp. 15
Soupsp. 35
Saladsp. 49
Seafood, Poultry and Meatp. 59
Vegetable Dishesp. 107
Sauces and Pastesp. 117
Curriesp. 129
Rice and Noodlesp. 141
Dessertsp. 153
Beveragesp. 169
Garnish Ideas and Techniquesp. 177
Thai Eating Habitsp. 187
Menu Suggestionsp. 188
Indexp. 189

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