Rosa's Thai Café: The Cookbook

(Author) (Illustrator)
Available
Product Details
Price
$30.00  $27.90
Publisher
Interlink Books
Publish Date
Pages
176
Dimensions
7.85 X 10.01 X 1.09 inches | 2.19 pounds
Language
English
Type
Hardcover
EAN/UPC
9781566560979

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About the Author
Saiphin Moore had culinary ambitions from a very young age. She was born into a family of farmers, in the very small town of Khao Khor in Phetchaboon province in northern Thailand, and had set up her own noodle stall at age 14. Soon after she finished her training in Hong Kong, she opened her first real restaurant there: Tuk Tuk Thai (which is still open today). After moving to London with her husband, Saiphin founded Rosa's Thai Café, which started as a food truck business in 2008. Saiphen and her husband, Alex, now own and operate six notable Thai restaurants in London with plans to open branches in North America.
Dan Jones is the Sunday Times and New York Times bestselling author of many non-fiction books, including The Plantagenets, The Templars, and Powers and Thrones. He is a renowned writer, broadcaster and journalist. He has presented dozens of TV shows, including the Netflix series Secrets of Great British Castles, and writes and hosts the podcast This is History. His debut novel, Essex Dogs, is the first in a series following the fortunes of ordinary soldiers in the early years of the Hundred Years' War. He is a Fellow of the Royal Historical Society.
Reviews
Chef Moore owns and operates Rosa s Thai Café, a London restaurant that now has six locations and plans to expand to North America. The 100-plus recipes in her inviting first cookbook include fusion dishes (chicken kra pow puff pastries, a riff on Cornish pasties), traditional favorites (oxtail soup), and original creations (seafood in Thai gravy with beets) that promise to satisfy readers craving a spicy, aromatic Thai meal. The book features attractive, simply styled photographs and an easy-to-read layout... VERDICT An excellent addition to Thai cooking collections, best for intermediate home cooks familiar with Asian ingredients. --Library Journal May 2015
"Those familiar with Thai cuisine will recognize many recipes here, from pad Thai and fish cakes to spring rolls and all colors of curries. Moore loves to experiment and has discovered that some Thai dishes are perfectly tasty with Western ingredients. So she substitutes rutabaga for papaya in a refreshing Thai salad. Enough incendiary chilies hide in seafood spaghetti to subdue any hangover. There's even a recipe for homemade sriracha sauce."
"Chef Moore owns and operates Rosa's Thai Cafe.... The 100-plus recipes in her inviting first cookbook include fusion dishes (chicken kra pow puff pastries, a riff on Cornish pasties), traditional favorites (oxtail soup), and original creations (seafood in Thai gravy with beets) that promise to satisfy readers craving a spicy, aromatic Thai meal. The book features attractive, simply styled photographs and an easy-to-read layout.... VERDICT An excellent addition to Thai cooking collections, best for intermediate home cooks familiar with Asian ingredients."