Celebrating the Art of Siamese Culinary Wisdom and Thai Cuisine
003-2-01-00 Preface to Chapter 1 - Sacred Siamese Monastic Meal Offerings (บริจเฉท ๑; baw rit chaeht neung)
Sacred Siamese Monastic Meal Offerings
003-2-01-01 Samrub for Offering Food to Monks (สำรับเลี้ยงพระ; sam rap liiang phra)
Elaborate Buddhist Feast Featuring Diverse Thai Dishes including Roasted pork, Curries, Soups, and Colorful Desserts
003-2-01-02 Auspicious Ritual Food Offerings for Spirit House (เครื่องกระยาบวชพระภูมิ์; khreuuang gra yaa buaat phra phuum)
A Ceremonial Samrub of Tom Yum Fish, Chili Jam, Bananas, and Seven Sweet Desserts
003-2-01-03 Ritual Offering Set for Deities (เครื่องสังเวยเทวดา; khreuuang sang weeuy thaayo daa)
Pig Head, Whole Chicken, and Auspicious Dishes with Incense Ceremony
003-2-01-04 Noodle Ritual for House Spirits (ของเส้นผีเย่าท้าวเรือน; khaawng sen phee yao thaao reuuan)
Steamed Fish, Boiled Chicken, and Rice Noodles in Ceremonial Offering
003-2-01-05 Teacher Appreciation Samrub Set (สำรับครู; sam rap khruu)
Ceremonial Pork Head with Dessert Assortment and Symbolic Offerings
003-2-01-06 Royal Cuisine - Elaborate Multi-Course Royal Thai Samrub (เครื่องเจ้านาย; khreuuang jao naai)
Elaborate Multi-Course Royal Thai Samrub
003-2-01-07 Observations on Food and Eating (ความสังเกตเรื่องอาหารการกิน)
Food Nourishes Our Lives Like Fuel Sustains Fire—Nothing In Human Existence Surpasses This Universal Need For Sustenance.
003-2-01-08 Weighing and measuring instruments (เครื่องชั่งวัดตวง)
Weighing and Measuring Instruments for Thai Cooking
003-2-01-09 Comparative Measurement Guide (อัตราเทียบชั่งตวงด้วยภาชนะ; at raa thiiap chang dtuaang duay phaat na)
Thai Culinary Weight and Volume Conversion System
003-2-02-00 Cooking and boiling rice (Preface) (บริจเฉท ๒ หุงต้มเข้า)
Detailed introduction that reveals the intricate art of rice cooking as practiced in noble households during Siam's cultural renaissance.
003-2-02-01 Cooked Rice for Alms Bowl (หุงเข้าบาตร์; hoong khao baat)
This traditional method for cooking rice demonstrates the precise technique required for preparing rice offerings.
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