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Cooking Thai Food in American Kitchens Spiral-bound – 1990


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Product Details

  • Spiral-bound: 192 pages
  • Publisher: Thai Watana Panich PRess; Fourth Edition edition (1990)
  • Language: English
  • ISBN-10: 9740715346
  • ISBN-13: 978-9740715344
  • Product Dimensions: 7.4 x 5.1 x 0.5 inches
  • Shipping Weight: 10.4 ounces
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #1,059,820 in Books (See Top 100 in Books)

Customer Reviews

4.4 out of 5 stars
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Most Helpful Customer Reviews

2 of 3 people found the following review helpful By Tracy Winkle on November 19, 2006
Format: Spiral-bound
I am so disappointed that Amazon only has used copies available. I am living in Thailand currently and have found this book very useful and wanted to get my own copy. The best part is that the book is bilinguial so that you can shop for the ingredints here with no problem of trying to translate it from english to Thai. I have used book 2 as well I wish the author had written more cookboooks.
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By Kor on January 1, 2013
Format: Spiral-bound Verified Purchase
recommended, book was as new.
written in English and Thai.
superb recipies!
worth buying!
there are more and different volumes available...
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Format: Spiral-bound Verified Purchase
Don't judge a book by its cover. This book was recommended to me by my friend who is originally from Thailand. It's got some amazing recipes in it. Though, the layout, type and the way it's put together reminds me of something out of the 70's.
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By Edward Junker on August 17, 2011
Format: Unknown Binding Verified Purchase
So, you think your going to cook Thai? You think all those cutesy cookbooks you bought are going to get you there? Well, fun reads aren't always what fine kitchen is about.

Malulee Pinsuvana spent her time in DC and around big US air bases - her husband was for years the Thai air force attaché to the US. She was a plenty social lady and if you know anything about the DC social scene, you know that dinner parties are the underpinning of making real political things happen, maybe the most important lobbying effort short of lining politicos' pockets. Mdme. Pinsuvana had enough national pride to recognize that you don't get authentic anything from caterers and that it shows up just that way - tasty maybe, phony certainly. She also came to understand the dilemma facing hundreds of Thai diplomats, military and business sorts needing to do exactly as she was, or at minimum wanting to find a way to make home happen here.

Her three volumes are written simultaneously in Thai and English with ingredient lists, recipe detail, and commentary. I suppose if your learning to actually use the Thai language, this may be one of the best places to start, but the real magic is somewhat beyond language translation. She uncompromisingly translates between ingredients you could only take a stab at finding to those on most store shelves and tells you just exactly the effects on the dish varying from authentic and how to tweak for that. There are details for several hundred dishes and you're about to go way beyond pad Thai, satay, and tom ka.

Or you can go back to you Sunset book and your epicure magazines and enjoy fancy pablum.

Hey, got any rambutan? Hold the sesame seeds on mine, please.
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