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The Book of Thai Cooking Paperback – March 9, 1992

5 customer reviews

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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 the Hardcover edition.

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Product Details

  • Series: Book of...
  • Paperback: 120 pages
  • Publisher: HP Trade (March 9, 1992)
  • Language: English
  • ISBN-10: 1557880387
  • ISBN-13: 978-1557880383
  • Product Dimensions: 4.8 x 0.3 x 11 inches
  • Shipping Weight: 10.4 ounces
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #1,523,834 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

39 of 40 people found the following review helpful By M Eason on January 5, 2000
Format: 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.
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14 of 14 people found the following review helpful By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on February 3, 2001
Format: 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.
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By ELLEN GOODFELLOW on March 24, 2015
Format: Paperback Verified Purchase
Love these books. I lost all of mine in a flood and was so happy to find them again. They are perfect in the kitchen because they wipe off easily. The recipes seem to be chosen carefully because I have not found any yet that I haven't enjoyed and they have easy to follow instructions. The packaging on all of the ones I have received has been perfect. I am thrilled! Thanks for taking such good care of them because all of them were bought used.
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1 of 3 people found the following review helpful By R. F. Ludwig on January 9, 2006
Format: Paperback
Having owned "Chinese Cookery" by Rose Cheng & Michele Morris for probably twenty years now, and having loved every recipe I have ever made from it, I had great hopes that HP Books would come through again with "The Book of Thai Cooking."

The lovely pictures in this cookbook look just exactly like what you get when you prepare the recipe. In my experience with two recipes I've tried though, the pictures probably taste better than what the recipes will produce, should one choose to lick them.

All in all I'm quite disappointed by this book and probably won't try any more of its recipes.

Does anyone know of a good Thai cookbook?
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1 of 3 people found the following review helpful By A Customer on March 1, 2002
Format: Paperback
The book looks great, but the recipes are bad. Try to find a Thai cooking book that is written by a Thai person.
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