By Lonely Planet
From Lonely Planet, the world's prime go back and forth consultant writer, From the Source is a groundbreaking cookbook sequence that introduces meals fanatics and commute fanatics to the world's such a lot genuine neighborhood dishes by means of transporting them into the kitchens the place they have been perfected. every one country-specific variation beneficial properties luxurious unique images, as much as 70 vintage recipes, and inside of tales and information from the world's top neighborhood chefs, from street-food proprietors to Michelin-starred chef buyers.
With From the resource Thailand, you'll journey via significant Thailand's refined, cosmopolitan food layered with chinese language and Muslim impacts, Northern Thailand's light, seasonal dishes with old roots, Northeastern Thailand's full-flavoured, rustic cooking that doesn't skimp on spice, and Southern Thailand's highly spiced choices, with an emphasis on seafood, chillies and salt.
Authors: Lonely Planet, Austin Bush and Mark Wiens.
About Lonely Planet: Since 1973, Lonely Planet has develop into the world's prime trip media corporation with guidebooks to each vacation spot, an award-winning web site, cellular and electronic shuttle items, and a devoted tourist group. Lonely Planet covers must-see spots but additionally allows curious guests to get off overwhelmed paths to appreciate extra of the tradition of the locations within which they locate themselves.
'Lonely Planet. It's on everyone's bookshelves; it's in each traveller's palms. It's on cell phones. It's on the net. It's far and wide, and it's telling whole generations of individuals easy methods to go back and forth the world.' -- Fairfax Media
'Lonely Planet publications are, easily, like no other.' - long island Times
Lonely Planet courses have received the TripAdvisor Traveler's selection Award in 2012, 2013, 2014, and 2015.
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Extra info for From the Source - Thailand: Thailand's Most Authentic Recipes From the People That Know Them Best (Lonely Planet from the Source)
Reluctantly, i am staying away from fresh corn in this chapter, feeling that anybody who cooks at all will know what to do with fresh roasting ears. i might add, however, including the corn shucks, cobs (which make good jelly), silks (which are great for thickening stews), leaves—and even the corn smut that grows from the end of some of the ears. in Mexico today this ugly fungus, called corn truffle or cuitlacoche, is gourmet fare, available fresh, frozen, or canned in upscale Latin markets. For the most part, however, dried corn has been the most important form to our cookery, being used whole (hominy), cracked (grits, which are not really made from hominy), or finely milled (cornmeal), all covered at some length in the sections that follow.
It has a good flavor, and, as a quaint touch, the mill ties its bags with string instead of banding them with metal. Although the meal is not quite fine enough for most of my recipes, I allow that it is very good stuff. I cook their recipe for corn bread from time to time and find it to be unusually light. 2 cups Old Mill cornmeal 2 large chicken eggs 1¼ cups whole milk ¼ cup melted shortening 1 tablespoon baking powder ½ teaspoon baking soda ¾ teaspoon salt Preheat the oven to 425˚F. in a bowl, mix the meal, baking powder, baking soda, and salt.
If you grind your own, sift out the meal and flour for making cornpone. After grinding, some people wash the grits in water, letting the chaff float to the top. Perfect Grits It takes a patient cook to prepare good grits. The recipe may vary a little, depending on the kind of grits one has to work with, but the results should be the same: somewhat creamy while at the same time maintaining the grits’ texture (instead of being mere mush). If the batch of grits has lumps in it, throw it all out and start over.