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Thaimani was supposed to be a part of modern day kitchen interior. It also had to be a user friendly and accomodating piece of literature, so peo… Read More
Thaimani was supposed to be a part of modern day kitchen interior. It also had to be a user friendly and accomodating piece of literature, so peope could replicate Terje Ommundsen’s and Plah’s Thai dishes. Every recipe includes a personal story from Terje, which makes the book a charming and accomodating read. Bound with black fabric and with a minimalistic cover, it gives the sense of craftmanship and quality. Its simplicity separates it in the shelves and gives you the urge to take good care of it. With black and white features, it lets the food grab the attention. The imagery highlights the dishes, whilst the small texts are in both Norwegian and Thai to give a sense of authenticity and a quick insight in the Thai cuisine. Terje’s and Plah’s passion for Thai food is an important feature throughout the book. It’s a mixture of useful tips about unknown ingredients from Thailand, where these can be bought, and 70 recipes with simple explanations and advices. The book was nominated as «Cookbook of the Year 2013» and represented Norway in «Gourmand Best in the World» in Paris in February in the category «Best Asian Cuisine Book». Graphic Design: Mari Oshaug Copy: Terje Ommundsen Consultant: Kenneth Pedersen Project manager: Tine Moe Photo: Studio Dreyer Hensley http://www.anti.as Read Less
Published:
 
 
 
 
Thaimani was supposed to be a part of modern day kitchen interior.
It also had to be a user friendly and accomodating piece of literature, so peope could replicate Terje Ommundsen’s and Plah’s Thai dishes.
 
 
Every recipe includes a personal story from Terje, which makes the book a charming and accomodating read.
Bound with black fabric and with a minimalistic cover, it gives the sense of craftmanship and quality. Its simplicity separates it in the shelves and gives you the urge to take good care of it.
 
With black and white features, it lets the food grab the attention. The imagery highlights the dishes, whilst the small texts are in both Norwegian and Thai to give a sense of authenticity and a quick insight in the Thai cuisine.
Terje’s and Plah’s passion for Thai food is an important feature throughout the book.
 
It’s a mixture of useful tips about unknown ingredients from Thailand, where these can be bought, and 70 recipes with simple explanations and advices.
 
The book was nominated as «Cookbook of the Year 2013» and represented Norway in «Gourmand Best in the World» in Paris in February in the category «Best Asian Cuisine Book».
 
 
 
TEAM
Graphic Design: Mari Oshaug
Copy: Terje Ommundsen
Consultant: Kenneth Pedersen
Project manager: Tine Moe
Photo: Studio Dreyer Hensley