Tommy Tang's Modern Thai Cuisine

by Tommy Tang


List Price: $14.50
Your Price: $11.60


NOTE: You must have Cook'n installed to use this download!


  • Over 90 of Tommy Tang's Signature Recipes
  • easy-to-follow step-by-step instructions
  • Exotic Thai Flavors Using Standard Kitchen Utensils
  • Ingredients Easily Found in Supermarkets
  • New Cook'n Theme included
  • Save time and money by using Cook'n

Tommy Tang's Modern Thai Cuisine

Every day more and more Americans fall in love with exquisite flavors of Thai cooking. Now, Tommy Tang, celebrated chef and owner of Tommy Tang's restaurants in Los Angeles and New York, shares his flair for creating unique, delectable cuisine from his native Thailand. In Tommy Tang's Modern Thai Cuisine, Tommy presents over ninety of his signature recipes, bringing his delicious creations straight from his restaurants to your kitchen.

Tommy's modern cooking combines elements of Japanese, Indian, American, and European dishes with traditional Thai flavor. Enjoy such delicacies as Thai Egg Rolls, Red Curry Shrimp, Thai Papaya Salad, Spicy Pork Chops with Thai Chili Fish Sauce, and Tommy's special sushi. Sound tricky? While the flavors may be exotic, Tommy has made his recipes as simple as can be. Every dish needs only standard kitchen utensils, and many require only those ingredients easily found in supermarkets. To further help you Tommy provides a glossary of ingredients and a list of sources for obtaining authentic Thai foods. Easy-to-follow instructional illustrations guarantee professional results, while beautiful full- color photographs tempt your taste buds and help you choose the perfect recipe for your next cooking adventure.

If you love Thai food, but have always thought that it was beyond your culinary reach, Tommy Tang is here to change your mind. Let Tommy Tang's Modern Thai Cuisine bring the joy of Thai cooking to your home.

About The Author

Tommy Tang, chef and restaurateur, was born in Bangkok and moved to the United States in 1972. Ten years later, he opened the original Tommy Tang's in West Hollywood, California. With the opening of a second restaurant in New York's Tribeca area in 1986, Tommy became America's first bicoastal chef. Tommy's signature line of spices and seasonings are available in stores throughout the United States and Canada. Tommy also shares his expertise on his PBS cooking show.

CONTENTS

Introduction

Appetizers:
  • Angel Wings
  • Nam Chicken
  • Thai Toast
  • Soy Sauce Dip
  • Manhattan Roll
  • Spicy Tuna Roll
  • California Roll
  • Tiger's Eye
  • Meekrob
  • Chicken Sate with Peanut Sauce
  • Mussel Sate with Ginger Cream Sauce
  • Volcanic Mussels
  • Thai Egg Rolls
  • Crab Spring Rolls with Santa Fe Chili Yogurt Sauce
  • Thai Wonton
  • Spicy Wonton with Sweet Tamarind Sauce
  • Larb
  • King Cobra
Soups and Salads:
  • Tom Kha Kai
  • Tom Yum Kung
  • Arugula Salad with Rosemary Honey Vinaigrette
  • Thai Sausage Salad
  • Warm Spinach Chicken Salad
  • Mango Salsa
  • Thai Papaya Salad
  • Naked Shrimp Salad
  • Spicy Beef Salad with Lemon Grass Sauce
Vegetables:
  • Thai Eggplant
  • Spinach with Black Bean Sauce
  • Mixed Vegetables
  • Broccoli with Garlic Oyster Sauce
  • Spicy Garlic Mushrooms
  • Brunei Egg Crepes
Noodles and Rice:
  • Thai Pasta
  • Panang Curry Pasta with Pine Nuts and Basil
  • Pad Thai
  • Santa Fe Chili Pasta
  • Lard-Na Noodles
  • Red Noodles
  • Chicken Noodles Alfonse
  • Spicy Mint Noodles
  • Vegetarian Noodles
  • Seafood Pasta with Curry Cream Sauce
  • Curry Fried Rice
  • Pineapple Fried Pasta
  • Spicy Mint Fried Rice
  • Duck Fried Rice
  • Vegetarian Fried Rice
  • Black Olive Fried Rice
  • Bangkok Jambalaya
Main Dish Curries:
  • Shrimp Panang
  • Red Curry Shrimp
  • Alaska King Crab Curry
  • Green Curry Salmon
  • Panang Chicken
  • Lamb Mussamun
Main Dish Poultry:
  • The Original Tommy Tang's Duck with Honey Ginger Sauce
  • Spicy Mint Chicken
  • Spicy BBQ Chicken with Sweet Chili Sauce
  • Lemon Grass Chicken
  • Dried Chili Chicken
  • Siamese Chicken with Basil
Main Dish Seafood:
  • Thai Chili Fish
  • Grilled Salmon with Kaffir Lime Sauce
  • Grilled Red Snapper with Rosemary Honey Glaze
  • Grilled tuna with Roasted Red Bell Pepper Sauce
  • Spicy Mint Calamari
  • Soft Shell Crabs with Garlic Ginger Sauce
  • Malaysian Clams
  • Santa Fe Chili Oysters
  • Oysters with Ginger Sauce
  • Roasted Chili Oysters
  • Scallops with Mango Salsa
  • Sunrise Scallops with Ginger Cream Sauce and Red Chili “Flames”
  • Blackened Scallops with Roasted Garlic Chili Sauce
  • Spicy Garlic Shrimp
  • Prik King Shrimp
  • Shrimp and Asparagus with Roasted Chili Sauce
  • Tiger Prawns with Cilantro Cream Sauce
Main Dish Meat:
  • Grilled Fillet of Beef
  • Spicy Pork Chops with Tahi Chili Fish Sauce
  • Rosemary Baby Lamb with Curry Yogurt Sauce
Basic Recipes:
  • Chicken Stock
  • Lemon Grass Stock
  • Red or Green Bell Pepper Puree
  • Tomato Puree
  • Coconut Milk
  • Tamarind Juice
  • Cooked White Rice
  • Cooked Brown Rice
  • Sushi Rice
  • Sushi Rice Stock



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