Featuring over 40 recipes from Thailand’s famous restaurant, The Boathouse Restaurant, this cookbook contains everything you need to cook like Executive Chef Tummanoon Punchun. The Boathouse Restaurant has been a top destination in Phuket for almost 30 years. This low rise resort makes the most out of Phuket’s beautiful sandy beaches and crystal clear water and features one of the most sought after culinary schools in Thailand. The Boathouse has been featured in
Wine Spectator numerous times and has received praise from the
Times of London,
The New York Times, and
The Los Angeles Times.
The Boathouse Thai Cookbook contains recipes for meats, poultry, rice, noodles, soups, salads, snacks, seafood, curry, vegetables, and desserts. Recipes include:
- Pad Thai
- Classic Thai fried rice
- Sarong prawns (Goong Sarong)
- Tom yam soup
- Roast duck in red curry
- Minced pork in preserved cabbage
- Crispy crab claws
- Diced water chestnut in sweet coconut milk
- Any many more!
Also included in this book are unit conversion tables, dual unit measurements, an overview of essential Thai ingredients, and over 35 large photos. Each recipe includes cook time, prep time, and serving sizes. Enjoy!
”The service is as polished as the colossal yachts docked out front, but the real star is the food.”—
The New York Times, 2010
Featuring over 40 recipes from Thailand’s famous restaurant, The Boathouse Restaurant, this cookbook contains everything you need to cook like Executive Chef Tummanoon Punchun. The Boathouse Restaurant has been a top destination in Phuket for almost 30 years. This low rise resort makes the most out of Phuket’s beautiful sandy beaches and crystal clear water and features one of the most sought after culinary schools in Thailand. The Boathouse has been featured in
Wine Spectator numerous times and has received praise from the
Times of London,
The New York Times, and
The Los Angeles Times.
The Boathouse Thai Cookbook contains recipes for meats, poultry, rice, noodles, soups, salads, snacks, seafood, curry, vegetables, and desserts. Recipes include:
- Pad Thai
- Classic Thai fried rice
- Sarong prawns (Goong Sarong)
- Tom yam soup
- Roast duck in red curry
- Minced pork in preserved cabbage
- Crispy crab claws
- Diced water chestnut in sweet coconut milk
- Any many more!
Also included in this book are unit conversion tables, dual unit measurements, an overview of essential Thai ingredients, and over 35 large photos. Each recipe includes cook time, prep time, and serving sizes. Enjoy!
”The service is as polished as the colossal yachts docked out front, but the real star is the food.”—
The New York Times, 2010
Lisainfo e-raamatute kohta