Thai restaurateur and author, Vatcharin Bhumichitr, has created over 100 recipes, using varying combinations of ingredients to create the specialties from different parts of Thailand.
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Book Description
Editorial Reviews
About the Author
Vatcharin Bhumichitr came to London in 1976, and since then has become our premier Thai restaurateur, chef and cookery author. He now splits his time between his new resort in Ko Samui, his restaurant in Miami and his catering business in London. Previous books include Vatch's Thai Street Food and Stylish Thai in Minutes.
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Most Helpful Customer Reviews
2 of 3 people found the following review helpful:
4.0 out of 5 stars
A visual feast.......,
By Paul (Atlanta) - See all my reviews
This review is from: The Big Book of Thai Curries (Hardcover)
The book is a visual feast with the accompanying recipes well presented and easy to follow except for a few which require more concentration and time but weel worth the effort. One compaint is that the table of contents seems useless and the index seriously lacking in detail. Other than that its well worth the investment. Hopefully the next edition will correct the weaknesses. I've made 11 of the receipes and they were spectacular.
1 of 4 people found the following review helpful:
2.0 out of 5 stars
The Usual Photo Book,
This review is from: The Big Book of Thai Curries (Hardcover)
Great photos. Great recipes. The abbreviated contents section and extremely poor and limited index make the book less than useful as a working cookbook. Nice on the coffee table.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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red curry paste, green curry paste, orange curry paste, pickled garlic, fish curry, large fresh red chiles, fresh kaffir time, finely sliced krachai, tablespoons tamarind water, tablespoon tamarind water, tablespoons time juice, cups coconut cream, remaining ingredients one, tablespoon palm sugar, curry paste, tablespoons fish sauce, add the coconut cream, cup coconut cream, tablespoons light soy sauce, halved lengthways, soft brown sugar Key Phrases - Capitalized Phrases (CAPs): (learn more)
Curry Powder, Kua Curry Paste, Massaman Curry Paste, Penang Curry Paste, Home-style Curry Paste, Fresh Vegetable Pickles, Chicken Curry, Lamb Curry Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
red curry paste, green curry paste, orange curry paste, pickled garlic, fish curry, large fresh red chiles, fresh kaffir time, finely sliced krachai, tablespoons tamarind water, tablespoon tamarind water, tablespoons time juice, cups coconut cream, remaining ingredients one, tablespoon palm sugar, curry paste, tablespoons fish sauce, add the coconut cream, cup coconut cream, tablespoons light soy sauce, halved lengthways, soft brown sugar Key Phrases - Capitalized Phrases (CAPs): (learn more)
Curry Powder, Kua Curry Paste, Massaman Curry Paste, Penang Curry Paste, Home-style Curry Paste, Fresh Vegetable Pickles, Chicken Curry, Lamb Curry Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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