The Blue Elephant Cookbook: Royal Thai Cuisine (John Hellon and Tony Le Duc) Barcelona and pasta without special equipment

and pasta without special equipment

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The Blue Elephant Cookbook: Royal Thai Cuisine (John Hellon and Tony Le Duc) Barcelona and pasta without special equipmentWith branches in Paris, Brussels, Copenhagen, and London, the Blue Elephant group are among the most successful Thai restaurants in the world. Serving Royal Thai Cuisine a lighter, more refined version of traditional Thai cooking, the restaurants pride themselves on the authenticity of their menus. Their dedication and expertise is evident in such superb dishes as aromatic Nam Prik Ong (a dip of minced chicken with red curry paste and tomatoes served