The Book of Thai Cooking [Paperback]

Hilaire Walden (Author)

Book Description

Series: Book of... | Publication Date: March 9, 1992

The recipes include exotic spiced soups and main courses and delicate, cool desserts.

--This text refers to an out of print or unavailable edition of this title.

Editorial Reviews

From Publishers Weekly

Colorful photography by Gill dominates this instructional volume on the basics of elegant Thai cooking--a cuisine that is contemporary, the author contends, because of its healthful vegetables, ``evocative aromas, subtle blends of herbs and spices and contrasting textures and tastes.'' Sparse but adequate text covers most of what we need to know, with a solid section on unusual Thai ingredients and Western substitutions. The recipes--illustrated both on the plate and in preparation--are captivating. They range from ``egg nests'' stuffed with shrimp, pork and vegetables to mussels with basil (Thai basil, but common garden basil will do) and mango with sticky rice. The volume's only major flaw reflects the fact that it was written and produced in Britain. A recipe for chile flowers makes no mention of utilizing rubber gloves for protection; the substitution given for palm sugar, a common Thai ingredient, is white and demerera sugar. American cooks will search--and won't be able to find--the demerera, a raw sugar product similar to but not the same as the raw sugar marketed here.

Copyright 1992 Cahners Business Information, Inc.

About the Author

Hilaire Walden has been a freelance food, wine and restaurant writer and editor for more than 20 years and has travelled extensively to further her knowledge of food. She has published 44 cookery books, and written for many magazines and newspapers. Hilaire has also worked in radio and television, taught cookery, given demonstrations and acted as a consultant to various food, drink and PR companies. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback: 120 pages
• Publisher: HP Trade (March 9, 1992)
• Language: English
• ISBN-10: 1557880387
• ISBN-13: 978-1557880383
• Product Dimensions: 11 x 5.8 x 0.6 inches
• Shipping Weight: 10.4 ounces
• Average Customer Review: 3.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,325,996 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

37 of 38 people found the following review helpful:

5.0 out of 5 stars One of the best cookbooks I've ever owned!, January 5, 2000

By 

Michelle Eason "autoharp" (South Carolina) - See all my reviews
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This review is from: The Book of Thai Cooking (Paperback)

I feel lucky to have stumbled upon this book. Wow! There are a ton of exquisite color photos that show ingredients, preparation, and presentation ideas for every wonderful recipe. It was difficult to believe that this book was so reasonbly priced for what you get. A lot of time and effort went into making this a beautiful and helpful cookbook. I couldn't put it down before beginning a grocery list for the first three recipes I'll try tonight.

If you are interested in learning Thai cooking and don't know what lemongrass looks like, the difference between a lime and a kaffir lime, or what galangal is, you need this book! I promise, you will not be disappointed.

11 of 11 people found the following review helpful:

4.0 out of 5 stars Best for the exemplary photography, February 3, 2001

By 

Joanna Daneman (Middletown, DE USA) - See all my reviews
(TOP 10 REVIEWER)    (VINE VOICE)    (COMMUNITY FORUM 04)    (HALL OF FAME REVIEWER)    (REAL NAME)   

This review is from: The Book of Thai Cooking (Paperback)

A lot of Thai cooking is based on visual appeal. The value of this book is the color photography of the finished dishes and list of ingredients specific to Thai cooking. There are not a lot of recipes in this book, but you can modify the ones here and make Thai inspired salads, rice dishes and your own creations based on these. The essential recipes are all here and generally this is a very good overview of Thai cooking, though by no means comprehensive.

6 of 7 people found the following review helpful:

4.0 out of 5 stars Great introduction to Thai cooking., January 4, 2003

By 

Themis-Athena (from somewhere between California and Germany) - See all my reviews

This review is from: The Book of Thai Cooking (Paperback)

In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Thai Cooking, starts with a brief introduction into the basics of the Thai cuisine, the necessary equipment and utensils and a glossary of ingredients, and then presents recipe suggestions for all major courses, from appetizers, soups, curry pastes, sauces, dips and garnishes to vegetables, salads rice, noodles, desserts and drinks. Special chapters are dedicated to fish and shellfish, poultry and (red) meat. Classics such as curries, satays, stir fries, coconut and lemon grass dishes appear next to unique dishes such as lychees in coconut custard, mango with sticky rice and pork and peanut soup.

From banana leaf cups to Thai fried rice and vermicelli soup, this collection of recipes, while not all-encompassing, is a great introduction to the richness and unique flavors of the Thai cuisine - and at a relative bargain price, to boot. Also recommended for fans of Asian cooking: this series' installments on Vietnamese, Japanese and Chinese Cooking, on Stir-Fries, and on Curries and Indian Foods.

Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006