The Curry Club
since 1982

Pavilion Books Limited

160 pages - size: 238mm x 236mm x 14mm

Colour Photographs

Hardback ISBN: 1 86205 144 5

£14.99 plus £6.00 postage and packaging

In Stock - New

Inside Dust Cover Says

The rich aromas of spices, the astringency of lemon-grass, the ansie-like pungency of Thai basil, the piquancy of chillies and the gentle smoothness of coconut milk: these defining notes and many others, are savours of Royal Thai cuisine - and among its great practitioners are the chefs of the Blue Elephant group of restaurants.

Dishes like Bangkok Fish with its spicy, sweet and gingery sauce and al dente vegetables, Ped Makarm (Duck with Tamarind sauce), succulent Madame Pa's Massaman Lamb Curry, or vegetarian specialities such as Tow Hu (sweet and sour tofu) - are included among a hundred recipes from the length and breadth of Thailand, presented on their most exalted versions.

For all their sophisication, the Blue Elephant recipes will enable the home cook to produce dishes of exquisite lightness which are surprisingly simple to prepare. A typical recipe may involve detailed preparation, but the cooking itself is completed in a matter of minutes, making Thai cuisine ideal for entertaining.

The Blue Elephant Cookbook is also eminently practical, providing plentiful information about special produce and ingredients, hints on fruit and vegetable carving, even suggesting wines from around the world that best complement Thai food. Tony Le Dec's photographs brilliantly capture the freshness and delicacy of those colourful dishes, and help to make this the most enticing - as well as the most authoritative - Thai cookbook of its time.

Book Contents

• Introduction
• The Story of The Blue Elephant
• Wines and Royal Thai Cuisine
• Fruit and Vegetable Carving
• Going to Market
• Cooking Thai
• Starters
• Soups
• Seafood
• Poultry
• Meat
• Side Dishes
• Vegetarian
• Desserts
• Sauces and Pastes
• Thai Menus
• Key People from The Blue Elephant
• Index

Recipes

• Thai Fish Cakes
• Barbecued Chicken
• Blue Elephant Spring Roll
• Dim Sim
• Paper Prawns
• Squid and Prawn Rissoles
• Chicken, Pork or Lamb Satays - Satay Kai, Satay Mou and Satay Kae
• Seafood Satay - Satay Talay
• Bags of Gold - Tung Thung
• Banana Flower Salad - Yam Hua Pee
• Vermicelli Salad - Yam Woon Sen
• Jungle Salad - Yam Tha Vai
• Sunburst Pomelo Salad - Yam Som O
• Green Papaya Salad - Som Tom
• Seashell
• Fishing Basket
• Bangkok Soup - Koawteaw Nua
• Sour and Spicy Prawn Soup - Tom Yam Koong
• Vegetarian Sour and Spicy Soup - Tom Yam Hed
• Vegetable Soup - Chiang Mai
• Chicken Ball Soup with Tofu - Kaeng Jeud Tow Hu Look Chin Kai
• Tofu Soup - Keang Jeud Tow Hu
• Floating Market - Po Teak
• Menam Chicken Soup - Tom Kha Kai
• Salmon Soufflé - Homok Pla Isan
• Imperial Fish - Pla Peaw Wan
• Fish with Chilli Sauce - Sam Rod
• Scallops Farang - Yoy Shell Phad
• Stir-fried Seafood with Garlic and Peppercorns - Seafood Krathiam Prik Thai
• Sweet and Sour Prawns
• Prawn Curry - Keang Curry Koong
• Steamed Fish with Lime - Pla Neung Manao
• Prawns With Red Curry Sauce - Chuchi Koong
• Seafood Salad - Yam Talay
• Bangkok Fish - Pla Rad Phrik
• Seafood Phuket-style - Seafood Phad Nam Prik Phao
• Seamed Fish Blue Elephant - Pla Yai Blue Elephant
• Ginger Jien - Lobster Jien
• Ginger Chicken - Kai Phad Khing
• Emerald Chicken - Kai Ho Bai Toey
• Cashew Chicken - Kai Himmapan
• Thai Chicken Soufflé - Homok Kai
• Stuffed Chicken Wings - Pik Kai Sod Sai
• Madame Pa's Chicken Curry - Keaw Wan Kai
• Chicken and Prawn in a Nest - Rung Nok
• Tuk's Duck Salad - Laab Ped
• Duck with Tamarind Sauce - Ped Makarm
• Grilled Duck Curry - Kaeng Phed PedYang
• Lamb Curry - Massaman Kae
• Chillied Lamb - Kae Phad Phrik
• Pork with Green Peppercorns - Mou Phad Kraphaw Prik Thai Sod
• Sweet Melody - Mou Peaw Wan
• Spare Ribs - Kaduk MouYang
• Thai Beef Salad - Yam Nua
• Chillied Beef - Nua Phad Phrik
• Royal Fried Rice - Khao Phad
• Plain Cooked Rice
• Sticky Rice - Khaw Naew
• Crispy Noodles - Meekrob
• Mixed Vegetables Blue Elephant - Phad Phak
• Stir-fried Rice Noodles
• Vegetarian Spring Roll Blue Elephant - Po-Pea Jay
• Vegetable Vermicelli Salad - YamWoon Sen Jay
• Sweet and Sour Tofu - Tow-Hu PeawWan
• Devilled Ladies' Fingers - Chuchi Kajiab
• Vegetarian Red Curry - Kaeng Phed
• Sweetcorn Cake - Thod Man Kao Phad
• Vegetarian Coconut Soufflé - Homok Pak
• Vegetarian Stir-fried Noodles - Phad Thai Jay
• Vegetarian Fried Rice Blue Elephant - Kaw Phad Jay
• Coconut Sorbet
• Coconut Flan
• Fresh Fruit Sorbets
• Coconut Balls Wrapped in Banana Leaves
• Banana Cones - Kanom Kluai
• Jasmine Cake
• Base for Cucumber Sauce & Red and Green Chilli Sweet and Sour sauce
• Cucumber Sauce
• Red or Green Chilli Sweet and Sour Sauce
• Chilli Sauce - Sriracha
• Pineapple Sauce
• Tamarind sauce
• Sweet and Sour sauce
• Dark Soya Sauce
• Peanut Sauce
• Sesame Sauce
• Red Curry Paste
• Green Curry Paste
• Blue Elephant Special Sauce
• Roasted Chilli Paste
• Massaman Paste

Credits

Text - John Hellon

Photography - Tony Le Duc

Interior Styling - Christ'l Exelmans

Food Stylist - Sathit Srijettanont

Design - Isobel Gillan

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