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Author:
Publisher:
ISBN:
Category : Drug adulteration
Languages : en
Pages : 140
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Book Description
Author:
Publisher:
ISBN:
Category : Drug adulteration
Languages : en
Pages : 140
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Book Description
Author: Gerald W. Fry
Publisher: Rowman & Littlefield
ISBN: 1538157446
Category : History
Languages : en
Pages : 841
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Book Description
Throughout its history Siam and then later Thailand has shown remarkable resiliency, adaptability, and creativity in responding to serious threats and crises. This augurs well for Thailand’s capacity to deal with the serious problems described above and to flourish in the areas in which it has great potential and comparative advantage, such as food exports (“kitchen of the world”); diverse genres of tourism; health and wellness management; creative design; alternative energy sources (great potential of solar energy and e-vehicles); regional transportation hub (both rail and air); export growth and diversification; an attractive site for MICE; and as an international education hub. Thailand clearly has the potential to become one of the most distinct, vibrant, creative, and diverse societies of the dynamic Asia-Pacific region. Historical Dictionary of Thailand, Fourth Edition contains a chronology, an introduction, and an extensive bibliography. The dictionary section has more than 1,000 cross-referenced entries on important personalities as well as aspects of the country’s politics, economy, foreign relations, religion, and culture. This book is an excellent resource for students, researchers, and anyone wanting to know more about Thailand.
Author: Pablo Picante
Publisher: Richards Education
ISBN:
Category : Cooking
Languages : en
Pages : 124
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Book Description
Welcome to the vibrant and diverse world of Thai cuisine, where flavors dance on your taste buds, and every bite tells a story. Savoring Thailand is your passport to the rich tapestry of Thai culinary delights, featuring 100 carefully curated recipes that showcase the essence of this beloved cuisine. From street food stalls to grand banquets, immerse yourself in the unique blend of sweet, sour, salty, bitter, and umami flavors that make Thai food a global sensation.
Author: Paul A. Mayer
Publisher:
ISBN:
Category : Thailand
Languages : en
Pages : 104
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Book Description
Thailand is an excellent market for American goods. Political stability, traditional friendship with the United States, popularity of American products, sound fiscal and economic management, and gradual industrialization with a resulting rise in individual purchasing power--all create a welcoming climate for sales of U.S. products. In recognition of this potential, Bangkok has been chosen as the site for a new U.S. Trade Center serving the entire Southeast Asian area. This study is part of the Department of Commerce's continuing effort toward increasing U.S. exports and the general stimulating of our international trade. The expansion of American-Thai economic relations will not only assist in improving our balance of payments and thus aid American economic growth, but can also contribute substantially to the well-being of the Thai people.
Author: Mary Sue Milliken
Publisher: John Wiley & Sons
ISBN: 0764555022
Category : Cooking
Languages : en
Pages : 758
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Book Description
Ever have food fantasies in a truly international vein—an appetizer of feta cheese and roasted pepper spread, an entrée of spinach ravioli and steaming coq au vin, with a side of bulghur wheat and parsley salad, topped, finally, with a dish of cool gelato di crema (vanilla ice cream) and chocolate souffle for dessert. Well, fulfilling food fantasies that read like the menu in the UN cafeteria is now entirely possible. With Cooking All Around the World All-in-One For Dummies, you’ll be introduced to the cooking styles and recipes from eight of the world’s most respected cuisines, experiencing, in the comfort of your own kitchen, the fabulous variety of foods, flavors, and cultures that have made the world go round for centuries. With a roster of cooking pros and all-star chefs, including Mary Sue Milliken, Susan Feniger and Martin Yan, Cooking All Around the World All-in-One For Dummies includes some of the most popular recipes from Mexican, Italian, French, Greek and Middle Eastern, Indian, Chinese, Japanese, and Thai cuisines, revealing the cooking secrets that have made these recipes so winning and, in some cases, such a snap. Inside, you’ll find: The essential ingredients and tools of the trade common to each cuisine The basic cooking techniques specific to each cuisine How to think like an Italian or Chinese chef What the inside of a French, Greek and Middle Eastern, and Japanese kitchen really looks like And once you become familiar with the new world of spices and ingredients, you’ll be whipping up tasty, new exotic dishes in no time! Page after page will bring you quickly up to speed on how to make each part of the menu—from appetizers, entrées, to desserts—a sparkling success: Starters, snacks, and sides—including Gazpacho, Tuscan Bread Salad, Leeks in Vinaigrette, Falafel, Spring Rolls, Miso Soup, Chicken Satays with Peanut Sauce The main event—including Chipotle Glazed Chicken, Lasagna, Cauliflower au Gratin, Lamb Kebabs, Grilled Tandoori Chicken, Braised Fish Hunan Style, Shrimp and Veggie Tempura Sweet endings—including Mexican Bread Pudding, Biscotti, Chocolate Souffle, Yogurt Cake, Mango Ice Cream, Green Tea Ice Cream, Coconut Custard with Glazed Bananas With over 300 delicious recipes, a summary cheat sheet of need-to-know info, black-and-white how-to illustrations, and humorous cartoons, this down-to-earth guide will having you whipping up dishes from every part of the globe. Whether it’s using a wok or tandoori oven, with Cooking All Around the World All-in-One For Dummies every meal promises to be an adventure, spoken in the international language of good food.
![Multicultural America [4 volumes] PDF](https://books.google.com/books/content/images/frontcover/GxfOEAAAQBAJ?fife=w80-h100)
Author: Ronald H. Bayor
Publisher: Bloomsbury Publishing USA
ISBN: 0313357870
Category : Social Science
Languages : en
Pages : 2389
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Book Description
This encyclopedia contains 50 thorough profiles of the most numerically significant immigrant groups now making their homes in the United States, telling the story of our newest immigrants and introducing them to their fellow Americans. One of the main reasons the United States has evolved so quickly and radically in the last 100 years is the large number of ethnically diverse immigrants that have become part of its population. People from every area of the world have come to America in an effort to realize their dreams of more opportunity and better lives, either for themselves or for their children. This book provides a fascinating picture of the lives of immigrants from 50 countries who have contributed substantially to the diversity of the United States, exploring all aspects of the immigrants' lives in the old world as well as the new. Each essay explains why these people have come to the United States, how they have adjusted to and integrated into American society, and what portends for their future. Accounts of the experiences of the second generation and the effects of relations between the United States and the sending country round out these unusually rich and demographically detailed portraits.
Author: Jeffrey Alford
Publisher: Artisan Books
ISBN: 1579651143
Category : Cooking
Languages : en
Pages : 353
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Book Description
Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.
Author:
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 332
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Book Description
Author: National Institutes of Health (U.S.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 328
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Book Description
Author: Sebby Holmes
Publisher: Kyle Books
ISBN: 0857838903
Category : Cooking
Languages : en
Pages : 271
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Book Description
'Serves some of the most tastebud-smashing Thai food that north London has seen in years. Possibly ever.' Time Out on Sebby Holmes's restaurant Farang Thai recipes can often feature a long and off-putting list of ingredients, so it becomes a cuisine we treat ourselves to in a restaurant or as a takeaway rather than cook at home. In Thai in 7, acclaimed chef Sebby Holmes shows how with just 7 ingredients or fewer you can make deliciously fragrant and fiery Thai dishes any night of the week. From Prawn Pad Thai to King Oyster Mushroom Curry and Crispy Tofu with Coconut Cream & Thai Basil, Sebby's innovative, easy recipes retain the punchy flavours of Thai food using ingredients that can be found in any supermarket. With an enticing mix of fast, fresh and nourishing dishes, Thai in 7 celebrates the variety of Thai food with curries, stir-fries, pickles and desserts that are certain to make your taste buds tingle.
