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Author:
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Category : Drugs
Languages : en
Pages : 1300
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Book Description
Author:
Publisher:
ISBN:
Category : Drugs
Languages : en
Pages : 1300
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Book Description
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ISBN:
Category : Chemistry
Languages : en
Pages : 1734
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Author:
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Category : Chemistry, Technical
Languages : en
Pages : 896
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ISBN:
Category : Pharmacy
Languages : en
Pages : 610
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Author:
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ISBN:
Category : Pharmacy
Languages : en
Pages : 638
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Book Description
Author: William GIBSON (Veterinary Surgeon.)
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Category : Horses
Languages : en
Pages : 354
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Category : Chemical industry
Languages : en
Pages : 1158
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Book Description
Author: Hany El-Shemy
Publisher: BoD – Books on Demand
ISBN: 1789237793
Category : Science
Languages : en
Pages : 198
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Book Description
Essential oils have recently received much attention globally due to the increased use of essential oils as well as the positive impacts from economic backgrounds. New compounds of essential oils have been discovered from medicinal plants and used in anti-disease treatment as well as in most houses as a source of natural flavor. This book covers some interesting research topics for essential oils, including identification of active ingredients from wild and medicinal plants. This book will add significant value for researchers, academics, and students in the field of medicine.
Author: George Oliver
Publisher:
ISBN:
Category :
Languages : en
Pages : 296
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Book Description
Author: Andy Ricker
Publisher: Ten Speed Press
ISBN: 1607742888
Category : Cooking
Languages : en
Pages : 306
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Book Description
A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients. Ricker shares more than fifty of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings. But Pok Pok is more than just a collection of favorite recipes: it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends. Filled with thoughtful, colorful essays about Ricker’s travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.
