Provenance · Volume VI
The Thai Canon
Three hundred and thirty entries
Contents
I3
IIopening
III1
IV127
V198
VIopening
VII1
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
The Table & Service
How the food is served and eaten.
The Thread
Where this canon connects to others.
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume VI · contents
Thai · V The Canonical Dishes
Grilled Smoked
Three entries
The entries in this section share a single discipline: fire and salt applied to meat and fish. Marinade and overnight rest precede the grill in each case. Charcoal, not oven or pan, is the stated instrument throughout.
Gai Yang — Isaan Grilled Chicken / ไก่ย่างIsaanMoo Ping — Grilled Pork Skewers / หมูปิ้งBangkokPla Pao — Salt-Crusted Grilled Fish / ปลาเผา
V · The Canonical Dishes · 6 of 13Next chapter → Regional Northern
Grilled Smoked
The entries in this section share a single discipline: fire and salt applied to meat and fish. Marinade and overnight rest precede the grill in each case. Charcoal, not oven or pan, is the stated instrument throughout.
3 entries