Despite its superficial similarity to other Asian cuisines, Thai food is quite unlike any other. Discover its intriguing and exciting blends of flavors in this collection of colorfully photographed recipes.
--This text refers to the
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful:
5.0 out of 5 stars
One of the best of the "Food of" series.,
By Arun J Gavali (Schenectady, NY United States) - See all my reviews
This review is from: Food of Thailand: Authentic Recipes from the Golden Kingdom (Hardcover)
I started with the Food of Asia, which I think is excellent. I decided to check into some specific cuisines, such as Thailand, of the seven cuisines that are presented in the Food of Asia. I am a little torn about many of the other cuisines, but not for Thailand.The individual books in the "Food of" series by Periplus have extensive introductions. There are not as many recipes as I had hoped for. The ingredients list, along with the accompanying commentaries, are about the same, with an equivalent number of photos, as the Food of Asia. The Food of Asia contains many of the recipes, however, some do not have a photo. The variety of main ingredients here is quite good, including chicken, duck, fish, beef, pork, all the shellfish, a couple of specific vegetables such as kale and green beans that go with a meat, and a general vegatable stir-fry that can be used with any vegetable. The ingredients list is thourough, and there is little need for substitutions or omissions. Also, many of the spice pastes can easily be purchased pre-mixed. Some of the ingredients are obtainable primarily online, but unlike many of the other cuisines in the "Food of" series, Thai and Indian online stores are plenty. In the case of "Food of Thailand", I think it is definitely worth the purchase if you really like Thai food, rather than my general suggestion that "Food of Asia" is the place to start. "Food of Asia" contains many of the recipes that are in "Food of Thailand", but the extra ones in "Food of Thailand" are worth purchasing this cuisine separately. Hope this helps.
4.0 out of 5 stars
Tasty Thai Tome,
By sk raymond (San Diego CA) - See all my reviews
This review is from: Food of Thailand (P) (Food of the World Cookbooks) (Paperback)
A book that is both lovely and practical, with a mouth-watering selection of do-able recipes, 64 in all. It includes brief chapters on the history of the food, regional cooking, palace cuisine, and more; and an informative chapter on Thai ingredients describes 48 exotic ingredients, some with photos, from 'agar-agar' to 'water spinach'. The recipe directions are concise and clearly written. I like the fact that the recipes are not overly complicated and the number of ingredients called for in most of the recipes is fairly small. Many of the recipes are simple and in my opinion authentic and non-westernized. One thing they do not tell you is how spicy the resulting dish will be. "Red Chicken Curry with Bamboo Shoots" and "Pumpking Custard" are my favorites. Last but not least, if you are like me and love the visuals, sumptuous color photos abound, with exquisitely presented food in beautiful (table) settings, some with fascinating antiques or objets-d'art.
2 of 5 people found the following review helpful:
1.0 out of 5 stars
shocker,
By
This review is from: Food of Thailand: Authentic Recipes from the Golden Kingdom (Hardcover)
This book is a shocker. Don't waste your money. Save it up and buy David Thompson's excellent Thai Food, and the recent Quick and Easy Thai.
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Inside This Book
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First Sentence:
Thus reads a celebrated stone inscription credited to King Ramkhamhaeng of Sukhothai, the first independent Thai kingdom founded in the early 13th century. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
chopped palm sugar, cups thin coconut milk, black soy sauce, cup coconut cream, cilantro root, dried prawns, tablespoons fish sauce, kaffir lime, shrimp paste, tamarind juice, dried chilies, tablespoon fish sauce, curry paste, tablespoons oyster sauce, lime leaf, light soy sauce, tablespoon coriander seeds, dry fry, red chilies, cups coconut milk, tapioca starch Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chiang Mai, Som Tam, Gai Yang, King Rama, Nam Prik Noom, Nam Prik Ong, Southeast Asia New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Thus reads a celebrated stone inscription credited to King Ramkhamhaeng of Sukhothai, the first independent Thai kingdom founded in the early 13th century. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
chopped palm sugar, cups thin coconut milk, black soy sauce, cup coconut cream, cilantro root, dried prawns, tablespoons fish sauce, kaffir lime, shrimp paste, tamarind juice, dried chilies, tablespoon fish sauce, curry paste, tablespoons oyster sauce, lime leaf, light soy sauce, tablespoon coriander seeds, dry fry, red chilies, cups coconut milk, tapioca starch Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chiang Mai, Som Tam, Gai Yang, King Rama, Nam Prik Noom, Nam Prik Ong, Southeast Asia New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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