Here is the first cookbook to explore the specialties of each region of Thailand Thai cuisine can be classified as hybrid, as it has been influenced by Chinese, Indian, Cambodian, Indonesian, Laotian, Malaysian, Burmese, and Vietnamese cooking traditions. Thai people have taken the best of these influences and adapted them to produce distinct creations like “Galangal Chicken, " “Green Curry Chicken, " and “Three Flavor Prawns.” Chef Chat Mingkwan offers favorites from each region: the cool, mountainous North, where “Curried Egg Noodles” are the signature dish; the drier Northeast (Isan) where resourceful chefs rely on staples like glutinous rice and dried fish; the fertile Central region, which is home to Bangkok, abundant with seafood and fruits and vegetables; and the tropical South where locally produced coconut is a popular ingredient and where the majority of Thailand’s Muslim population is concentrated, thus making seafood and chicken curries the classic dishes of the region. In addition to over 150 recipes, all adapted for the North American kitchen, Mingkwan provides a helpful section on ingredients and techniques.
