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Culinary art, where "culinary" means "related to cooking", is the art of the preparation, cooking and presentation of food, usually in the form of meals. An important concept with dining etiquette in the Thai manner is khluk: mixing the flavors and textures from the different dishes with the rice from ones plate. Bami is made from egg and wheat flour and usually sold fresh. Once the rice is steamed or cooked, it is called khao suai (lit. Other rice noodles, adapted from Chinese cuisine to suit Thai taste, are called kuaitiao in Thailand and come in three varieties: sen yai are wide flat noodles, sen lek are thin flat rice noodles, and sen mi (also known as rice vermicelli in the West) are round and thin. Game, such as wild boar, deer and wild birds, are now less common due to loss of habitat, the introduction of modern methods of intensive animal farming in the 1960s, and the rise of agribusinesses, such as Thai Charoen Pokphand Foods, in the 1980s.[26] Traditionally, fish, crustaceans, and shellfish play an important role in the diet of Thai people.[27] Anna Leonowens (of The King and I fame) observed in her book The English Governess at the Siamese Court (1870). Many dishes that are now popular in Thailand were originally Chinese dishes. This style of serving food is called khao rat kaeng (lit. Western influences, starting in 1511 CE when the first diplomatic mission from the Portuguese arrived at the court of Ayutthaya, have created dishes such as foi thong, the Thai adaptation of the Portuguese fios de ovos, and sangkhaya, where coconut milk replaces unavailable cow's milk in making a custard.[17] These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon, the Greek adviser of King Narai. Simplicity isn't the dictum here, at all. In 2011, seven of Thai's popular dishes make it to the list of 'World's 50 Most Delicious Foods (Readers' Pick)' — a worldwide online poll by 35,000 people held by CNN International. Western influences, starting in 1511 CE when the first diplomatic mission from the Portuguese arrived at the court of Ayutthaya, have created dishes such as foi thong, the Thai adaptation of the Portuguese fios de ovos, and sangkhaya, where coconut milk replaces unavailable cow's milk in making a custard.[17] These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon, the Greek adviser of King Narai. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines: "Thai food ain't about simplicity. In 2011, seven of Thai's popular dishes make it to the list of 'World's 50 Most Delicious Foods (Readers' Pick)' — a worldwide online poll by 35,000 people held by CNN International.

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Low-calorie cake "Black Prince" podget not only as desert, but also for any occasion. (Find the recipe in "Baking")
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