Author(s): Pim Techamuanvivit
Offers a guided tour around the world of food. This title includes a selection of recipes, menu plans or ideas to try, to encourage you to explore food and cooking in different ways as well as anecdotes from some of the top chefs such as the strangest things they've ever eaten or how to spot a mediocre restaurant.
Pim's blog, www.ChezPim.typepad.com, clocks 25,000 unique visitors a week and a quarter of a million hits a month. Suitable for anyone who loves or wants to love good food. Contains conversations, reviews and more than 40 recipes from world famous chefs and food artisans. Catch up with the latest food trends with a depth of knowledge that will impress and excite the interest of knowledgeable foodies. With contributions from the world's top chefs and foodies including Bernard Pacaud, Pierre Gagnaire, Heston Blumenthal, Andoni Anduriz, Daniel Boulud, Wylie Dufresne, and David Kinch among others.
Pim Techamuanvivit is the author of the popular food blog Chez Pim. On her blog, Pim chronicles her globetrotting adventures, and misadventures, in the world of all things edible, from vibrant street-side fares in Asia to the refined world of three Michelin star restaurants in Europe. Chez Pim attracts more than 250,000 viewings per month, and is the darling of the world's media, from the Observer Food Monthly in London to The New York Times. Pim has published her stories, recipes and photographs in Food & Wine Magazine, The New York Times, Bon Appetit and Men's Vogue, among others. She has also done commentaries for Living on Earth on National Public Radio.
Introduction Chapter 1: How to eat like a foodie How to love food (again) Taste like a foodie (3 recipes) Sushi 101 Dine like a foodie Street food "survival" guide Chapter 2: How to cook like a foodie How to cook (and think) like a foodie The first lesson: how to roast a chicken Pad Thai for Beginners 30 recipes, from elementary to fabulous including: salads, soups, fish, meat, side dishes, rice and noodles, pastry: sweet and savoury Chapter 3: How to drink like a foodie How not to be a wine geek Pairing food and wine Wine and Thai food, a marriage destined for failure? How to pick good value wines from fancy wine lists Aperitif and digestif: foreplay and a cuddle, culinarily speaking Chapter 4: How to be a fabulous foodie Ten signs of mediocrity Fifty things every foodie should do, or at least try, once in her (his) life How to be an ethical foodie How to bake bread (or how to find your culinary obsession) Epilogue