Customer Reviews

The Foods of Thailand: Recipes from the Famous Sukhothai Restaurant in Zurich

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Lush, mouthwatering photographs give this book its appeal. That starts with a visual tour of key ingredients: coconut, pineapple, fruits, vegetables, and spices. This approach works well for peppers, lump sugar, basil, cashews and the like, but falls a little flat for the spoonsful of curry pastes, which don't really distinguish themselves by their appearance.

After the basics, it's on to the recipes. Heymann-Sukphan offers what an eat-with-your-eyes cook wants: most two-page spreads feature a recipe on the left with an artful presentation on the right. The range covers everything from starters like salads and soups, through curry, meat, and veg entrees, to elegant desserts. I haven't tried them, but directions seem clear and un-intimidating, although a few ingredients might take a bit of work to hunt down.

This can only be a scant introduction to one of the world's finest cuisines, however. Once introductory material and end-matter cut into the slim page count, the text's low density carries only a few recipes in each section. If you want the complete encyclopedia of Thai flavors, you want what this never tried to be. Even pad thai, that signature staple of Thai restaurants, never makes it into this book. But, if you want a friendly and colorful intro to the fresh flavors and bright colors of Thai cuisine, have a blast.

- wiredweird