Thailand Projects

From Library Journal

Here are recipes from the chef/owner of trendy Thai restaurants in New York and Los Angeles. Tang’s cuisine mixes elements of the East and West, as in Crab Spring Rolls with Santa Fe Chili Sauce. His food is innovative and appealing, but it’s somewhat irritating that a number of the dishes require Tang’s commercially available seasoning mix or marinade. Still, Tang–and Thai cuisine–have many fans, and there are some delicious dishes here. For larger collections. BOMC and Better Homes & Gardens selection.Copyright 1991 Reed Business Information, Inc.
–This text refers to the

Hardcover
edition.

From Kirkus Reviews

Though Tang himself came here from Bangkok in 1972, his restaurants–the first opened in L.A. in 1982, a twin in N.Y.C.’s Tribeca four years later–have as much to do with American enterprise and California style as with Thai cuisine. The food, commonly referred to as “California Thai,” is represented here (more…)

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