Format: Paperback
Language: English
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Okay, okay–technically, most definitely not “Chinese,” but it’s great for gating ginger and garlic, excellent for zesting, and perfect for parmesan cheese. Try packing it with ice on a hot day with the lid on, then drink as the ice melts. That may be good about shingles pain mine level but it is. Each Thai cooking class is based on authentic traditional Thai food recipes used throughout Thailand. I just used the sauce portion of the recipe and served it over fried tofu and seitan with broccoli and rice. this recipe was so easy to follow.
Pages: 104
Publisher: Popular Prakashan Ltd (December 31, 2011)
ISBN: 8179913619
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