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Keo's Thai Cuisine Paperback – May 1, 1999


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Product Details

  • Paperback: 192 pages
  • Publisher: Ten Speed Press; Revised edition (May 1, 1999)
  • Language: English
  • ISBN-10: 1580080812
  • ISBN-13: 978-1580080811
  • Product Dimensions: 0.6 x 7.4 x 10.2 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #949,402 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Born in Laos, Keo and his family immigrated to Hawaii, where he began a dedicated pledge to preparing the best food of the Indochinese region. In 1977 he opened his first restaurant, the Mekong in Honolulu. Since then, Keo has opened three other restaurants, including the Mekong II and Keo's Thai Cuisine.

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Customer Reviews

3.8 out of 5 stars
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See all 20 customer reviews
Well written and simple to follow.
Brian J. Baxter Exp
I have had this book for 12 years and buy a copy every now and then for friends and family.
minimalistlife
I know so little about Thai cooking and the flavors used, substitution is beyond me.
Cassy L. Kobe

Most Helpful Customer Reviews

25 of 25 people found the following review helpful By Stephan Bullard on February 18, 2002
Format: Hardcover
This book would be an excellent addition to the library of an intermediate to advanced Thai chef. Keo's Thai Cuisine is an wonderful resource and contains many excellent recipes. However, it's main draw back is that it provides little cultural context for these recipes. Thus, the book is more or less a "recipe catalog" which would make it difficult for a beginner to get this book and "run with it." I know from experience. This was the first book I bought dealing with Thai cooking. I selected Keo's Thai Cuisine because it was physically very attractive (lots of beautiful color photographs are included) and because it contained many of the recipes I was interested in making. Previously, I had extensive background in cooking Japanese and Chinese cuisine, and I expected that it would be very easy for me to learn Thai. However, although I was successfully able to copy some of the easier recipes, I found myself hard pressed to make some of the more advanced recipes. The problem was that I was unfamiliar with many of the ingredients. Although a short (5 page) glossary is included that lists most Thai ingredients, many of the ingredients go by multiple names (which were not included) which made it difficult for me to find the supplies I needed. After I had read additional books and had about 3 months experience cooking basic Thai foods, I had the background necessary to make the most of the recipes in Keo's. Now Keo's is one of my favorite cookbooks.
Overall, the book contains 96 total recipes, 51 of which are entree-like, all of which are delicious. Color photographs are included for most dishes, although some are somewhat stylized. Although all of the recipes I have tried have been excellent, I have had a very hard time making my dishes look like the photographs.
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16 of 16 people found the following review helpful By A Customer on June 11, 2001
Format: Paperback
This is unequivocally the best Thai cookbook you could buy. While in Hawaii I ate at Keo's restaurant and had what was some of the finest Thai food I've ever eaten. I purchased his book at the restaurant as I wasn't thrilled with the other Thai cookbooks I had, which had a tendency to overcomplicate recipes. I wasn't sure this would be better because of the gorgeous photos and complexity of taste in his dishes. However, after using the book and trying a few recipes it became apparent that not only are Keo's recipes better than those in other books, but they are also far simpler to make! Better food, easier to make - a simple equation and one well worth the investment. The book itself is gorgeous with great photos and nice layout, but the real payoff is in Keo's simple and extremely delicious recipes. I find myself constantly looking back at the pages when making a dish and saying to myself "That's it? I'm not missing anything? That's too easy...."
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16 of 16 people found the following review helpful By jnphoto@mindspring.com on April 26, 1998
Format: Hardcover
Every dish I have prepared from this cookbook was excellent. My only complaint, was I wanted more one dish recipes. A beautifully photographed coffee table book with unexpectly easy to read recipes.
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17 of 18 people found the following review helpful By Christine M Cooper on February 5, 2000
Format: Hardcover
After eating at Keo's in Honolulu, we bought his cookbook and made the recipes we raved about at his restaurant. They were exactly as he prepared them--wonderful! The pictures in the book are beautiful, his recipes are easy to follow, and you'll love their delicate Thai flavor. The book, Keo's Thai Cuisine, is the next best thing to eating at his restaurant.
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3 of 3 people found the following review helpful By Shawn P. Garbett on August 10, 2010
Format: Paperback
This is my staple Thai cookbook, that I got from a friend who lived in Thailand for many years. He said that the recipes, were the best of all the books he looked at as far as duplicating Thai food. We worked our way through the book over several evenings and dinner parties as he taught me to cook Thai. That said, the first thing I learned was selection of ingredients. The cookbook covers this a bit, but not enough for someone new to Thai. Secondly, there were several typos that were misleading and several of the cooking times were absurdly short-- like potatoes going fully cooked in 7 minutes, it simply won't happen in a frying pan. So, while the cookbook has authentic recipes that are delicious (if you like Thai), it does have it's shortcomings, hence 4 stars. That said, I'm not giving up my copy. It has a special place on my cooking shelf.
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3 of 3 people found the following review helpful By Smitty on October 1, 2007
Format: Paperback
This cookbook is frequently used in my kitchen. I've probably attempted about 1/2 the recipes in the book over the past 7 or more years. Whereas a lot of these dishes do come with Kheo's personal (Lao) touches, these recipes are very good. Skip the garnish section. Quality food doesn't need a carrot rose in order to taste great.
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1 of 1 people found the following review helpful By Nicole N. Pellegrini on July 11, 2006
Format: Paperback
This book has been in our house library of cookbooks since its first release in 1986. What seemed like incredibly exotic recipes at the time have become much more commonplace as Thai restaurants spread and thrive: Chicken with Cashew Nuts, Musamun Curry, Pad Thai, etc. While not a lot of historical or regional background information is presented, for those wanting to cook favorite Thai dishes at home this is quite a useful collection. Most dishes are not that complicated to prepare as long as all of the ingredients have been assembled--and unlike at a restaurant, one is able to control the spiciness of the dishes exactly to one's taste.

The book is beautifully photographed and delightful to browse through. I would recommend it to most cooking enthusiasts looking for a good overview of Thai cuisine that can be prepared at home.
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