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Easy Thai Cooking: 75 Family-style Dishes You can Prepare in Minutes Hardcover


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Product Details

  • Hardcover: 120 pages
  • Publisher: Tuttle Publishing; Hardcover with Jacket edition (March 10, 2012)
  • Language: English
  • ISBN-10: 0804841799
  • ISBN-13: 978-0804841795
  • Product Dimensions: 8.3 x 8.9 x 0.6 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #159,901 in Books (See Top 100 in Books)

Editorial Reviews

Review

"In this vibrant, accessible take on Thai cooking, chef and instructor Danhi delivers authentic flavors through nontraditional recipes that make smart use of store-bought shortcuts."—Library Journal

About the Author

Robert Danhi is a teacher, writer and chef with two decades of extensive research in Thailand eating, cooking and smiling. His first book, Southeast Asian Flavors was nominated by the James Beard Foundation for Best International Cookbook. When not on an adventure in Asia, he lives in Los Angeles.

More About the Author

Award Winning Author, James Beard Finalist and Southeast Asian Specialist

Robert Danhi's professional culinary career ignited more than twenty-five years ago when he started as a dishwasher and began a career that is a diverse as it is impressive. Inspired to create a strong gastronomic foundation, Robert entered the prestigious Culinary Institute of America in Hyde Park, New York in the 1989. Upon earning his degree in Culinary Arts in 1991 Robert honed his skills in varying restaurant positions from Los Angeles to Hawaii. Through these experiences, he soon realized that he enjoyed teaching his kitchen staff as much as cooking with them and made a smooth transition into teaching the culinary arts.

In 1993, Robert started offering cooking classes at locations throughout Southern California. By 1995, Robert was the Executive Chef Instructor and Director of Education at the Southern California School of Culinary Arts. In 1999, Robert returned to his roots as a faculty member at the Culinary Institute of America in Hyde Park. He was recruited to join Two Chefs on a Roll as the Executive Chef, a custom food manufacture that served the retail and foodservice industry; here Robert began developing his current expertise in Research & Development and how to maintain the culinary Integrity through the culinary evolution of food products during complex the product development process. He has achieved numerous certification in the food industry Certified Culinary Educator (CCE), Certified Hospitality Educator (CHE), Certified Executive Chef (CEC), and Certified Culinary Professional (CCP). Robert also received a BA in Culinary Education from Empire State College, and now is on a journey to attain his PhD focusing on the Gastronomy of Southeast Asia.

Bringing all of his passions and expertise together, Robert founded Chef Danhi & Co in 2005, a consulting firm based in Los Angeles that works with food manufacturers, restaurants, educational organizations, and professional associations. This full service agency's expertise resides in menu and product R&D, sales and marketing support, and educational and training programs. For more information go to www.chefdanhi.com.

Three years later he founded Mortar & Press, a multimedia group that conceptualizes and produces culinary infused content including Robert's James Beard Nominated cookbook, Southeast Asian Flavors--Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore. The book was also the winner of the Best Asian Cookbook of the USA in 2009 by Gourmand and a 2nd Best Asian Cookbook in the World. This labor of love offers readers an intimate look into Southeast Asian cuisine through the lens of Robert's countless travels and adventures abroad. Robert researched for 20 years, developed all of the recipes, cooked, styled and photographed all of the pictures, designed and published the book himself. Visit www.southeastasianflavors.com for a multimedia experience.


Now Robert is ready to introduce his fans to his new book, Easy Thai Cooking - 75 Family-Style Dishes You Can Prepare at Home in Minutes, published by Tuttle Publishing, released in Oct. 2011 Asia/Australia/Europe & March 2012 in the USA.

When Robert is not busy in the kitchen experimenting with new recipes, consulting or teaching, he can be found traveling throughout the globe, 26 countries and counting, looking to enrich his culinary repertoire, riding his bike and skateboards along the Pacific Coast, surfing, listening to music or spending time with his lovely Malaysian born wife, Esther.

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Customer Reviews

4.6 out of 5 stars
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Easy to follow, great information... thank you Chef Danhi!
yobodish
I highly recommend the book to all of you looking for a great book on Thai cuisine!!
Scott Meyer
I made the Red Curry Shrimp Cakes with Sweet Cilantro Sauce and they were amazing.
Jay Weinstein

Most Helpful Customer Reviews

15 of 16 people found the following review helpful By yobodish on March 1, 2012
Format: Hardcover Verified Purchase
I have tried dozens of Thai recipes but never could get that fave-restaurant taste. When I ordered Chef Danhi's Easy Thai Cooking, I wasn't expecting an "ah ha" moment but that's what I experienced. I got it. His explanation of the different spices, ingredients and techniques, and how to simply orchestrate made it easy to get. Thai cooking isn't black magic. His step by step instructions showed me how to make some of my favorite Thai dishes and condiments. Maybe it's his years of experience in Thailand interacting directly with the people who are all about cooking, enjoying food and savoring every morsel of good eats that makes the difference. Whatever it is, he's got the magical formula with great recipes and easy to follow directions. I love this book! The first two dishes I made were Coriander Beef and Hot and Sour Tamarind Soup... think I may be Thai. It was fantastic! Next on the list are Green Papaya Salad Noodle Bowl, Bangkok Night Market Ramen and Aromatic Thai Omelet (cut into wedges for niece's tea party). Easy to follow, great information... thank you Chef Danhi!
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14 of 15 people found the following review helpful By J. Le on November 22, 2012
Format: Hardcover
My husband and I LOVE Thai food, it is one of our favorite cuisines. I have always wanted to learn how to cook Thai food, but have been intimidated by it and wasn't sure where to begin. I am also a working mom with two toddlers running around, so have very little time to do anything, much less cook!
This cookbook is amazing because it really takes out the intimidation out of cooking Thai food. I love it because:

* EASY: Chef Danhi breaks down each recipe into less than 5 (!) steps. This makes it so easy to whip up a dish during the week for a great meal. In addition, in the beginning of the book, Danhi lays out a well stocked Thai pantry and tells you the essentials you need to have. He also gives step-by-step instructions on how to make a curry base (and then you can improvise on it), how to stir-fry (critical for Thai cooking), and how to use the various spices and ingredients (e.g. lemongrass, tamarind, galangal) - this is very useful.

* TASTY: The recipes Chef Danhi includes in this book are pure genius because their simplicity does not compromise the taste at all. Each recipe packs in the flavor, and they are all incredibly tasty. The Sweet and Spicy Pork Ribs were incredible. The Tamarind Noodles with Shrimp were delicious! I could go on and on...but basically each recipe was easy to make and so tasty!

*AUTHENTIC: In addition to being just plain yummy and delicious, Danhi's recipes maintain the authentic flavor profiles of Thai cooking and makes everyone feel like an expert. Even me!

Finally, the pictures are gorgeous and informative. The book is a wonderful, thoughtfully curated walk through Thai cooking and I would highly recommend it for anyone that wants to learn Thai cooking and incorporate the cuisine into a daily cooking rotation.
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13 of 15 people found the following review helpful By Jay Weinstein on May 6, 2012
Format: Hardcover Verified Purchase
I have over a dozen Southeast Asian cookbooks in my collection, and this is the best. The recipes result in authentic dishes, really taking me back to Chiang Mai and Bangkok which I visited in the '90s. But the simplicity of the methods made them much easier than versions I've tried in my other Thai cookbooks. The author walks you through the Thai pantry and kitchen, and then shows you how to make many of the staples at home, like the essential fried shallots and curry pastes. But he also tells you where a store-bought condiment or spice mix is an authentic and time-saving solution. I made the Red Curry Shrimp Cakes with Sweet Cilantro Sauce and they were amazing. I also love that he provides variations at the bottom of the page for scallop cakes and fish cakes. The photography is beautiful, both the "beauty shots" of the dishes, and on-scene photographs from Thailand markets and street food stands. Awesome!
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8 of 9 people found the following review helpful By B. Gill on March 13, 2013
Format: Hardcover Verified Purchase
I bought a wok for myself for x-mas. I also bought a small pile of Asian cookbooks to go with it. This was one of the nooks I bought. Like most cookbooks, some of the recipies were exceptional,some not so much! The Shrimp cakes on the cover tasted like erasers but the pork Satay and the Tamirind hot and sour soup are worth the price of the book! buy this, the good outweighs the bad
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4 of 4 people found the following review helpful By Miss V. on December 4, 2012
Format: Hardcover
I was looking for a recipe for "Red Curry Chicken" and other ones that would be similar to the dishes I'm used to get at my favorite Thai place when I browsed this book at the library. It seemed to have everything I wanted! The Red Curry sauce is so great that I had to double it up the second time around, just like the Shrimp Cakes or the Pork Satay. Of course you can adapt by increasing one ingredient or more to your liking, (we like it spicy!!) but the basis is here, and that's all you need. Everything else I tried was just as good.

Plenty of people already given long, wonderful reviews, so I'll make it simple: from all the books I had checked out from my library before deciding which one to buy, this is it, hands down.
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3 of 3 people found the following review helpful By MJ on December 4, 2012
Format: Hardcover
I really enjoyed discovering the pandan leaves used in the Jasmine Rice Pudding. I love coconut and that's always one of my favorite things in Thai cuisine, the pandan leaves just gave it that extra delicious flavor. Not quite vanilla but comforting like vanilla. Who knew how versatile it would be?! And roasting the nuts, genius! The flavors came together so well.
I was glad to learn more about those special aromatics; kaffir leaves and lemongrass....I had to go shop to see and smell these things. I can honestly say that I do not see Thai cooking as challenging anymore. I enjoyed the complex flavor combinations I would love to add ground peanuts to everything. I have always loved the coconut soup and now became familiar with galang and its use. I enjoyed reading the book, the colorful pictures, and the great recipes which I have been cooking. I recommend this book wholeheartedly. I also purchased the Southeast Asian cook book. Loved the sticky rice recipe which also used the pandan leaves.
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