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The Blue Elephant Cookbook: Royal Thai Cuisine, Hellon, John, Used; Good Book - Picture 1 of 1

The Blue Elephant Cookbook: Royal Thai Cuisine by John Hellon (Paperback, 2001)

The Cotswold Library (761553)

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£3.08

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Condition:

Good

Authors: Hellon, John. The Blue Elephant Cookbook: Royal Thai Cuisine. Title: The Blue Elephant Cookbook: Royal Thai Cuisine. Binding: Paperback. Aged book. Tanned pages and age spots, however, this will not interfere with reading.

About this product

Product Information

the first collection of recipes from the Blue Elephant Restaurants, synonymous with excellent and authentic Royal thai Cuisine and known throughout Europe and the East. 100 mouth watering recipes all simplified and adapted for the home cook. Exquisite photographs by tony Le Duc reflect the lightness and delicacy of Royal thai Cuisine. the Blue Elephant Cookbook is a collection of recipes from the menus of the Blue Elephant Restaurants, simplified and explained in step-by-step detail to make it easy for the home cook to obtain superb results. the book also provides tips on vegetable carving and presentation; and on selecting the choicest fresh produce at your nearest grocery or supermarket. tony Le Duc's exquisite photographs capture all the subtlety and delicacy of Royal thai dishes, and help to make this the most enticing - as well as the most authoritative thai cookbook of it's time. With branches in Paris, Brussels, Copenhagen and London, the Blue Elephant is one of the most successful chains of thai Restaurants. Serving Royal thai Cuisine, a lighter, more refined version of traditional thai cooking - the restaurant prides itself on the authenticity of it's menu, employing only those chefs with many years experience in leading restaurants in their homeland or the kitchens of the thai royal palaces. their dedication and expertise translates itself into superb dishes, for starters, salads, fish and seafood, meat and poultry, and vegetarian dishes, from the subtly aromatic Nam Prik Ong (a dip of minced chicken flavoured with red curry paste and tomatoes, served with crisp vegetables) and Mud-Cha Chom tarn (steamed Rainbow trout flavoured with lemongrass, tomatoes and sweet basil), to vegetarian specialities such as tow Hu (beancurd with sweet and sour sauce, pineapple, mushrooms, onions, ginger and baby corn.)