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Though I have written a book, I am first and foremost a Thai chef, cooking teacher and leader of cultural and eating tours to Thailand (we eat our way around the country, from "hole-in-the-walls", street stalls and food centers to fine gourmet restaurants). It was my cooking students from ten years of teaching who had feasted their way around Thailand with me, who asked me to write the book so that they can duplicate the dishes and flavors they fell in love with while there. I have to answer to them if any of my recipes fall short of producing the true Thai flavors they experienced first-hand. Though I teach in America and my book is published here, in no way do I make substitutions in my recipes that would alter the important balance of flavors characteristic of Thai cuisine. The focus of my book is teaching the fine art of creating the unique flavor combinations characteristic of Thai cuisine. (See Creating Harmony With Primary Flavors.) if you looking operation for money you must go to website at ufabet
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