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Thai Cookery for the completely clueless

Thai Cookery for the completely clueless

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Thai Cookery for the completely clueless

90 pagine
56 minuti
Dec 17, 2013


Throw a best-selling author of a dozen books about Thailand together with a naturally gifted cook from Chiang Rai, who has been preparing food for her family since she was seven years old; then season with a liberal dash of humor to ginger-up the generally rather dry narrative typical of the more conventional types of cookbooks to be found on the shelves of bookshops.

Stir these spicy ingredients into a large selection of some of the most popular and authentic dishes to be found around the country from Mai Sai to Satun, and the resulting mix is the recipe for ‘Thai Cookery for the Completely Clueless’.Designed for anybody who possesses the level of culinary skills and the physical co-ordination required to dip a spatula into a wok, ‘Thai Cookery for the Completely Clueless’ will instruct even most bungling of dummies, dunces and beginners to produce perfect Thai meals that range from delightful dips and appetizers, exotic curries, soups and noodle dishes, through to sensational stir-fries and desserts.

‘Thai Cookery for the Completely Clueless’ also contains an extremely useful Thai-English glossary of Thai food ingredients, and each of the easy-to-follow, step-by-step recipes is complimented by a light-hearted, co-author’s ‘verdict’ on each meal covered, which also provides a little background information about every one of the thirty-three dishes covered in the book.

‘Thai Cookery for the Completely Clueless’ is also going to be useful for first-time visitors who wish to sample the country’s food in the stalls and restaurants around the country, but have no idea of what to ask for, or even which ingredients the meals on the often confusing menus contain.

Totally straightforward, and as free from pretension as the young woman whose time-served recipes make up this book, ‘Thai Cookery for the Completely Clueless’ is written with the essentially Thai philosophy in mind that cooking and eating should always be fun.
Dec 17, 2013

Informazioni sull'autore

Peter Jaggs is from Essex in England and has spent the best part of the past twenty five years in Thailand since he was in his early twenties and has visited every province in the country.Peter has always believed that real work is a necessary evil and should only be undertaken when funds are required for the extended bouts of bar-hopping, fishing and hanging out on beaches he much prefers.However, he does enjoy writing about his beloved second home and has had articles, stories and poems published in several newspapers and magazines.Although Peter loves women - especially of the Thai variety - he is not married because he feels that a wife would be as much of a hindrance to his freedom and irresponsible lifestyle as a regular job. Besides this, no female on God’s earth could put up with him for any length of time apart from his mother.Peter is currently based between Devon, England and Pattaya City and spends an equal amount of time in each of his two homes with frequent excursions to other favourite venues in Asia.Peter also wrote the first ever book in the English language published on freshwater fishing in Thailand.

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Anteprima del libro

Thai Cookery for the completely clueless - Peter Jaggs

Thai Cookery for the completely clueless

E-book, 1st edition 2012

Text by Peter Jaggs & Wanalee Ar-Ngi

eISBN 978-616-222-098-2

Published by


Text & cover page Copyright© Peter Jaggs

E-Book Distribution by XinXii

No part of this book may be reproduced, copied, stored or transmitted in any form without prior written permission from the publisher.

This ebook is licensed for your personal enjoyment only. It may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you are reading this book and did not purchase it, or it was not purchased for your use only, then please purchase your own copy. Thank you for respecting the hard work of this author.




Glossary of Main Ingredients Used in This Book


1. Thot Man Khao Phot (DeepFried Sweetcorn Patties) with Sauce

2. Pho-Pia Thot (Fried Spring Rolls)

3. Vegetable Spring Rolls (Miang Yuan)

4. Deep Fried Prawn/Shrimp in Batter (Kung Chup Pleng Thot)


1. Tom Jued Tao Hoo Moo Sap (Mild Chinese Soup with Minced Pork)

2. Tom Yam Kung (Spicy Sour Soup with Prawn/Shrimp)

3. Tom Kha Kai (Chicken in Coconut Milk Soup)


1. Pad Priew Wan Kye (Sweet & Sour Stir-Fry with Chicken)

2. Pad Phak Ruam Mit Sai Naam Man Hoy (Stir-Fried Mixed Vegetables with Oyster Sauce)

3. Pad Ka Prao Moo Sap (Stir-Fried Minced Pork with Basil Leaves)

4. Fried Rice With Chicken/Beef/ Pork (Khao Pad Kye/Neur/Moo

5. Kye Pad Met Mamuang (Stir-Fried Chicken with Cashew Nuts)


1. Guay Tiaw Pad Thai (Thai Style Stir-Fried Noodles with Vegetables/pork/beef/chicken)

2. Pad Si-Iw Moo/Kye/Neur (Stir -Fried Noodles with Pork/Chicken/Beef in Dark Soya Sauce)

3. Guay Tiaw Pad Kee Maow Moo/Kye/Neur (Stir-Fried Spicy Noodles with Holy Basil Leaves and Pork/Chicken/Beef)

4. Guay Tiaw Nam Moo/Kye/Neur (Noodle Soup with Minced or Sliced Pork/Chicken/Beef)

5. Guay Tiaw Rad Na Moo/Kye/Neur (Stir-Fried Wide Noodles withPork/Chicken or Beef and Topping)


1. Gaeng Ga-ree Kye (Thai Yellow Curry with Chicken)

2. Gaeng Kiaw Wan Kye (Green Curry with Chicken)

3. Gaeng Masaman Kye (Chicken Masaman Curry)

4. Gaeng Pet Kye (Spicy Red Curry with Chicken)

5. Panaeng Kye (Panaeng Curry with Chicken)


1. Somtam (Spicy Papaya Salad)

2. Yaam Woon Sen (Glass Noodle Salad)

3. Yaam Moo Yang (Grilled Pork Salad)


1. Naam Prik Ong (Fried Pork and Tomato Dip)

2. Naam Prik Pow (Chili Dip with Tamarind Juice)

3. Tao Jiaw Lone (Soybean Paste with Minced Pork in Coconut Milk)

4. Naam Prik Num (Plain Chili Dip)


1. Tab Tim Grob (Sweet Chestnuts in Coconut Milk)

2. Kluey Buad Shee (Banana in Coconut Milk)

3. Naam Tao Hoo (Soybean Milk)

4. Kluay Thod Nom Sot (Fried Banana in Butter with Fresh Milk)


Since I first came to Thailand almost thirty years ago the country has gone through many changes, but the one thing that has always remained reassuringly unaltered is the Thai food. In those first long-gone days, Thailand was in no way the major tourist destination that it is today and whenever I returned to England enthusing about the vast variety of mouth-watering Thai dishes I had been treated to during my stay, my drinking buddies - who admittedly were perhaps never the most discerning of gourmets - listened to my ravings and regarded me with blank stares whilst continuing to tuck into their burgers and fish and chips. At their most reckless, the more adventurous amongst them might call in for the occasional dodgy Indian or Chinese take away on the way home from the pub.

Three decades later it now seems that everyone and his Mum has visited Thailand and almost every large town and certainly every city in England boasts at least one Thai restaurant. Thai food has been ‘discovered’ and as those who are familiar with it will tell you; not without good reason. The simple steps in this book will show you how even the most unskilled of cooks can produce a variety of the best-known Thai dishes with which to amaze, impress and titillate the taste buds of their friends and business partners, or to simply pig out on alone.

The technician behind all these very easy-to-cook recipes is Miss Wanalee Ar-Ngi, an Akha hill-tribe girl in her mid-twenties, who possesses a rare talent. She holds no fancy diplomas from any high-class cooking establishments, but earned her qualifications in a very much more natural and authentic school. Out of necessity,

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