Cooking French In Bangkok

[AndyHOT]

Hi all,

Does anybody know an internet site that provides french cuisine recipes that uses only products that can be find easily in Bangkok ?

Thanks in advance ...

[onnut]

Google "French Cuisine recipes with ingredients that are easy to find in Bangkok"

I bet you find something that will help you,

[Krungbin]

Unless you want to cook real fancy stuff, you'll find almost everything you need between Vila Market, Tops, Foodland and the Emporium...

[Gippy]

I have the Julia Childs book and find it quite easy to get everything I need at Villa. As that book was made for the US market it is probably already substituting some ingredients from the true French versions but the results are still excellent.

The only thing I have never been able to find is the tiny white onions for braising in butter to serve with fricassee, I cut up big onions into small pieces instead!

[AyG]

The only thing I have never been able to find is the tiny white onions for braising in butter to serve with fricassee, I cut up big onions into small pieces instead!

Better (in my opinion) than cutting up onions is to use shallots (hom daeng) which are easy to find in any supermarket, are roughly the right size, and are milder and sweeter than big onions - closer to the original small onions.

[bonobo]

The only thing I have never been able to find is the tiny white onions for braising in butter to serve with fricassee, I cut up big onions into small pieces instead!

Better (in my opinion) than cutting up onions is to use shallots (hom daeng) which are easy to find in any supermarket, are roughly the right size, and are milder and sweeter than big onions - closer to the original small onions.

Beat me to the punch there. I use shallots for all recipes which call for pearl onions. I like them better, in fact, and would now use them for most recipes even if pearl onions were available.

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Julia Child's book is pretty good for cooking French food anywhere outside of France, but don't discount adding Asian touches to typcial French cooking. I find shitake mushrooms, for example, go great in boeuf bourguignon. And due to Thai friends who don't eat beef, I have even made pork bourguignon. While I like the beef better, the pork is still a tasty dish.