Nordic And Thai Cookbook

Are you looking for a Cookbook with 140 tasty recipes from Scandinavian Countries and Thailand?In this 2 books in 1 edition by Maki Blanc, you will learn how to prepare many recipes from Nordic region and Thailand.In the first book, Nordic Cookbook, you will learn how to cook Nordic recipes from Sweden, Norway, Finland and Denmark.
Scandinavian region has in common the Nordic Sea, ice and cold, long winters and very long days during summer. Food. Especially food. From Norway to Denmark, From Sweden to Finland, the recipes in this area have a lot in common. Everybody needs warm food for cold. Everybody needs comfort food for long nights. Everybody loves pastry and cookies. Everybody has a strong respect for vegetables and fresh ingredients, so rare for most part of the year.
From the traditional swish meatballs or fika, to the most amazing butter cookies from the danish traditions, the recipes of the Nordic Countries are easy to be done at home, with ingredients that can be found at the local supermarket.
In Nordic Cookbook by Maki Blanc you will learn:
How to cook traditional nordic recipesHow to prepare 70 recipes from Sweden, Norway, Finland and Denmark70 recipes from Scandinavian regionIf you want to explore the northern cuisine and prepare for friends and family tasty, fresh and rich dishes, this cookbook is for you.
In the second book, Thai Cookbook, you will discover a world of authentic Thai recipes that can be easily cooked in your kitchen.
Thai cuisine is a perfect combination of lightly cooked ingredients and strong spices. The mix of the two originates one of the most appreciated cooking style in the world and dozens of mouthwatering recipes.
Traditional thai foo can be labeled in four categories:
Tom (boiled)Yam (spicy salads)Tam (pounded)Gaeng (curries)In a fifth group we can find stir fry, fried and steamed, but these three techniques has a strong derivation from Chinese tradition.
All the cuisines in the Asian region have at least 1500 years of long history and traditions. Thai food has got over time influences from China, Malaysia and Indian, but the biggest change that occurred took place in 1600 when chili pepper had been imported from the Americas.
Rice plays a key role in Thai cuisine and is often served as side of the main plates, with the purpose of creating a single dish mixing chicken, meat or vegetables with balls of rice.
In Thai Cookbook by Maki Blanc you will learn:
Brief history of Thai foodHow to cook traditional Thai recipes at homeEasy to follow and read recipes for authentic food from Thailand70 recipes for spicy asian foodIf you love Asian food and you want to cook it at home to impress family and friends, this cookbook is for you.
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