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The Food of Thailand features a myriad of dishes that make up modern Thai cuisine: from traditional green
Yusuke Matsuhita
family stories and a good dash of humour is what we all need just now
Start Here gives equal weight to savory and sweet dishes
you’ll bake your creativity and artistry into every loaf you make and bring your sourdough scoring dreams to life with bread that never looked more beautiful
(*NEW ARRIVAL*) (French - Pastry) Leon Pigot. Le Memorandum du Patissier-Entremettier Brownies The Food of Thailand featuresHalf calf & marbled boards, raised bands. Tenth Edition. Meulan: Auguste Rety, c. 1910. The first edition was published in 1908, and this tenth edition includes a collaboration on recipes by Joseph Guillon, a pastry and ice cream maker from Cannes. Recipes include a large section arranged by fruit and what desserts can be made from them. Rubbing to extremities, marbled boards peeling and bubbling a bit, else very good. (20)
US$ 101.97
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