The Principles of Thai Cookery (Recommend)

Chef McDang’s first English-language book is a stunning encyclopedia of Thai cuisine. Informative, instructional and inspiring, McDang’s warm narrative takes the reader on an extensive journey through the history, culture and style of Thai food. Opening with background on Thai eating habits and regional differences, the book continues with 57 recipes representing the elements of Thai cuisine; from dips, stir-fries and curries, through to steaming and desserts. Useful tips and references explain cooking methods and sensational photography brings the vibrant colors and textures of Thai food to life. A visual and culinary feast, ‘The Principles of Thai Cookery’ is essential reading for cooks, travelers and anyone who enjoys good food.
- – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – -

Six-teen chapters of the book consists of two major parts:
Part 1
1. Introduction
2. Thailand Food Profile
3. The Importance of Paste
4. Thailand’s Food History
5. Regional Differences
6.History of Thai Desserts

Part 2 : Structure of Thai Cookery Through Cooking Techniques with Recipes
7. Boiling
8. Grilling
9. Salads
10. Dips
11. Stir-frying
12. Deep-frying
13. Steaming
14. Curries
15. Desserts
16. Ingredients

 Source:http://chefmcdang.com