Thai food is a combination of heady aromas, brilliant colours, sweet, sour, hot and pungent tastes. The 100 vegetarian recipes in this cookery book, including some well-known restaurant dishes, use widely available ingredients.

Further Detail

With its subtle contrasts of hot and cool, sweet and sour, crunchy and soft, Thai food offers a variety of taste sensations to tempt the palate. Better yet, because the Thai diet is rich in vegetables and fruits, it's a healthful cuisine. See how to whip up curry pastes, stocks, and other basics (like crispy basil or crushed roast nuts) from scratch, and make spring rolls; mushroom and tofu satay; stuffed green peppers with corn, tomato, onion, and beans; and fried or steamed wontons. Start a meal with Glass Noodle Soup, filled with bamboo shoots, shiitake mushrooms, celery leaves, cucumber, and cabbage, or with khun tom's pumpkin soup. Choose from the many Thai salads, including papaya, cucumber with roasted cashews, and green bean. Relish the range of stir-fries, curries, rice-based dishes, and noodles, plus sauces from plum to sweet nut to satay-all delicious additions to the vegetarian menu