Floyd’s Thai Food

Floyd’s Thai Food
Keith Floyd

The original TV chef takes his own personal and practical look at preparing and cooking Thai food and takes you on a gastronomic tour of the country and foodKeith Floyd has been visiting Thailand for over 20 years – this book is a product of all the adventures that he has had, people he has met and recipes he has learnt.In Thai cuisine you will find the influences of Laos, Cambodia, Burma, Malaysia and, of course, China, plus the effect of the introduction of the chili in the 16th Century. Thai food reflects these wide influences to produce one of the most popular cuisines in the UK.From basic ingredients and utensils, through pastes, sauces and dips, rices, noodles, Thai salads and soups, fish, meat and deserts, Keith Floyd introduces you to the basics of Thai cooking in his own inimitable casual style and gets to the heart of Thai food – tasty food that is quick and easy to prepare and perfect to share with friends and families.

Copyright (#ulink_ab9b511d-8f4a-51a7-98e4-bec8bc5f09d5)

Collins

an imprint of

HarperCollinsPublishers Ltd 77–85 Fulham Palace Road London W6 8JB

www.harpercollins.co.uk (http://www.harpercollins.co.uk)

First published by Collins 2006

Text © Keith Floyd 2006

Location photographs © Stan Green Management 2006

Food photographs (see below) © HarperCollins Publishers 2006

Keith Floyd reserves the moral right to be identified as the author of the Work.

Keith Floyd is represented by Stan Green Management, Dartmouth, Devon; telephone 01803 770046; fax 01803 770075;

e-mail TV@stangreen.co.uk

Visit www.floydonline.co.uk (http://www.floydonline.co.uk/)

A catalogue record for this book is available from the British Library.

Book produced for Collins by Essential Works Ltd

Editor: Barbara Dixon

Designer: Mark Stevens

Location photographer: Tony Hanscomb

Studio food photographer: Michelle Garrett

Home Economist: Carole Handslip

Indexer: Hazel Bell

Cover photograph[s]?: TBC - ? Michelle Garrett or Tony Hanscomb

Food photographs: (a = above, b = below, l = left, r = right, c = centre, t = top)

39 cr; 44; 56; 58 tr; 60 c; 63; 67; 69 bt; 70; 76; 77; 83 tl; 84 c; 86–7; 90–91; 101; 108 tl; 110c; 112; 114–115; 119; 124 tl; 126 C; 127 l; 133 b; 138–9; 160 tl; 161 tr; 162 c; 166–7; 176–7; 186

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HarperCollinsPublishers has made every reasonable effort to ensure that any picture content and written content in this ebook has been included or removed in accordance with the contractual and technological constraints in operation at the time of publication.

Source ISBN: 9780007213498

Ebook Edition © JUNE 2014 ISBN: 9780007361045

Version: 2014-07-08

Contents

Cover (#u61872040-c7d2-5f2a-a8bd-bad612b9611f)

Title Page (#u362b439b-a9b0-5f94-be14-2a029985c3ff)

Copyright (#ulink_e2af43bc-96a3-54a9-9207-2f703e7961f2)

Dedication (#ulink_a1043c62-954b-5984-8ee5-e4edbe3daf01)

Introduction (#litres_trial_promo)

The charm of Thailand

Tastes and tools of the Thai trade (#ulink_7e031649-9ab9-5cc9-aaef-de127a26ef2d)

The Thai table and quantities (#ulink_39ff1e8c-f28d-5443-a689-caabadfa8869)

Sauces, pastes and dips (#litres_trial_promo)

Curry powder (#ulink_e67edcca-7eee-526d-98d9-5358c6fb03d2)

Thai green curry paste (#ulink_1bf41fc2-69d2-5f3d-9c92-d9f57edbd6fe)

Thai red curry paste (#ulink_e281a252-17c3-53a3-a3c7-ba6a6c66f5be)

Thai yellow curry paste (#ulink_92bee0ff-7082-5dfa-a113-b69b84cfdb9f)

Thai massaman curry paste (#ulink_e5b39d39-bc53-5133-8508-fa17466d0b23)

Hanglay curry paste (#ulink_2d6fbb07-28cb-5915-b9aa-792d56694d04)

Penang curry paste (#ulink_60c79705-33c5-5137-b596-2d11f957f4fe)

Chiang Mai curry paste (#ulink_3053202a-802d-520a-a7cb-6fcb584faeb4)

Panaeng curry paste (#litres_trial_promo)