卡拉亚的南泰厨房 Kalayas Southern Thai Kitchen

基本信息

Publisher ‏ : ‎ Clarkson Potter Publishers (5 Nov. 2024)

Language ‏ : ‎ English

Hardcover ‏ : ‎ 288 pages

ISBN-13 ‏ : ‎ 978-0593580875

Dimensions ‏ : ‎ 21.06 x 2.64 x 26.16 cm

页面参数仅供参考，具体以实物为准

书籍简介

通过费城 Kalaya 的詹姆斯·比尔德奖获奖厨师的食谱和故事，将大胆、辛辣、美丽的泰国南部烹饪世界带入您的厨房。

Nok Suntaranon 在泰国南部的热带地区长大，她帮助母亲捣碎新鲜的咖喱酱，然后在当地市场上出售。但几十年后，在美国生活后，她回到家乡，发现食物已经淡化了——更甜，更适合游客的口味。她的人生使命变得清晰：保留她记忆中的泰国南部食物的味道，并向美国家庭厨师展示泰国菜是多么美味、风味复杂、可行。

这是她家乡的美食，既均衡又辛辣，既质朴又精致。从胡椒鱼露大蒜合艾炸鸡到特别新鲜、特别香草味的绿咖喱，再到配有美味椰子虾顶的姜黄糯米饭，这些都是您可能从未见过的泰国菜。

卡拉亚的泰国南部厨房 (Kalaya's Southern Thai Kitchen) 提供易于遵循的说明、适合初学者的提示、建议的食谱搭配以及令人惊叹的现场摄影，让所有厨师都能将泰国风情带入他们的厨房。

Bring the bold, spicy, beautiful world of Southern Thai cooking to your kitchen through recipes and stories from the James Beard Award-winning chef of Kalaya, in Philadelphia.

Growing up in the tropical region of Southern Thailand, Nok Suntaranon helped her mother pound the fresh curry pastes she would sell at their local market. But decades later, after making a life in the United States, she returned home and saw that the food had become watered-down--sweeter and more geared toward a tourist's palate. Her life mission became clear: to preserve the flavors of Southern Thai food as she remembers them and to show American home cooks how delicious, intricately flavored, and doable Thai cooking is.

This is the cuisine of her homeland, both balanced and fiery, rustic or refined. From peppery fish sauce-garlic Hat Yai fried chicken to an extra-fresh, extra-herbal green curry to a celebratory turmeric sticky rice with savory coconut shrimp topping, this is Thai food as you've probably never seen it.

With easy-to-follow instructions, beginner-friendly tips, suggested recipe pairings, and stunning on-location photography, Kalaya's Southern Thai Kitchen allows all cooks to bring a piece of Thailand into their kitchens.

作者简介

Nok Suntaranon 是费城知名泰国餐厅 Kalaya 的主厨兼老板。Nok 曾是一名空乘，50 岁时她重新振作，成为詹姆斯·比尔德奖获奖厨师。Kalaya 被《时尚先生》杂志评为新餐厅，并在《费城问询报》和《食客费城》的榜单上名列前茅。

Natalie Jesionka 是一名记者，撰写有关食物、社区和社会影响的文章。她的作品曾出现在《华盛顿邮报》、《多伦多星报》、《国家邮报》、《加拿大新闻社》和《福布斯》上。她曾是泰国北部的富布赖特学者，也是新美国人保罗和黛西研究员。

Nok Suntaranon is the chef and owner of Kalaya, a celebrated Thai restaurant in Philadelphia. A former flight attendant, Nok reinvented herself at age fifty to become a James Beard Award-winning chef. Kalaya was named by Esquire magazine as its Best New Restaurant and has topped lists from The Philadelphia Inquirer and Eater Philly.

Natalie Jesionka is a journalist who writes about food, community, and social impact. Her work has appeared in The Washington Post, Toronto Star, National Post, Canadian Press, and Forbes. She served as a Fulbright scholar in Northern Thailand and is a Paul and Daisyfellow for New Americans.