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Provenance · Volume VI

The Thai Canon

Three hundred and thirty entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
3 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
1 IV
The Method
The foundational techniques the cuisine is built on.
127 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
198 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
opening VII
The Table & Service
How the food is served and eaten.
1 VIII
The Thread
Where this canon connects to others.
opening IX
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume VI · contents
Thai · IV The Method

Preparation

Seven entries

The aromatics of this cuisine are specific and unforgiving: galangal is not ginger, kaffir lime leaf cannot be dried without loss, and lemongrass releases its compounds only through correct preparation. These entries establish the foundational distinctions first, then move to the canonical preparations — from the mortar-pounded salads that define the Mekong corridor to the dressed yam and the minced meat of larb — before reaching the regional and outlying forms.

Galangal vs Ginger: The Distinction That MattersLemongrass: Preparation and Aromatic ReleaseKaffir Lime Leaf: Aromatic PrincipleDried Chilli: Toasting and GrindingPetai: The Stink BeanThai dressed salad (Yam)Papaya Salad (Som Tum): The Definitive Preparation
IV · The Method · 4 of 6Next chapter → Sauce Making
Thai · IV The Method

Preparation

‹ IV The Method

The aromatics of this cuisine are specific and unforgiving: galangal is not ginger, kaffir lime leaf cannot be dried without loss, and lemongrass releases its compounds only through correct preparation. These entries establish the foundational distinctions first, then move to the canonical preparations — from the mortar-pounded salads that define the Mekong corridor to the dressed yam and the minced meat of larb — before reaching the regional and outlying forms.

7 entries
Galangal vs Ginger: The Distinction That MattersLemongrass: Preparation and Aromatic ReleaseKaffir Lime Leaf: Aromatic PrincipleDried Chilli: Toasting and GrindingPetai: The Stink BeanThai dressed salad (Yam)Papaya Salad (Som Tum): The Definitive Preparation Recipe

‹ The Method · Contents · The Library