Pojanee Vatanapan's Thai Cookbook
Authors
More about the book
Discusses ingredients, sauces, spices, and herbs used in Thai cooking, gathers recipes for curry pastes, soups, rice, appetizers, salads, poultry, pork, beef, seafood, noodles, and desserts, and suggests appropriate menus
Book variant
1986, hardcover with dust jacketBook purchase
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