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Knack Thai Cooking: A Step-By-Step Guide To Authentic Dishes Made Easy (Knack: Make It Easy) Paperback – March 2, 2010


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Knack Thai Cooking: A Step-By-Step Guide To Authentic Dishes Made Easy (Knack: Make It Easy) + Knack Mexican Cooking: A Step-By-Step Guide To Authentic Dishes Made Easy (Knack: Make It Easy) + Knack Indian Cooking: A Step-By-Step Guide To Authentic Dishes Made Easy (Knack: Make It Easy)
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Product Details

  • Series: Knack: Make It Easy
  • Paperback: 256 pages
  • Publisher: Globe Pequot Press (March 2, 2010)
  • Language: English
  • ISBN-10: 1599217821
  • ISBN-13: 978-1599217826
  • Product Dimensions: 0.7 x 7.8 x 8.4 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #1,301,256 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

Thai food is fast becoming one of the most popular of world cuisines, with good reason! From Pad Thai to Drunken Noodles, Chicken Satay to curries of all colors and flavors, it dazzles the taste buds and seduces the senses. But to take the mystery out of preparing Thai food, plenty of visual inspiration and information is a must. Enter Knack Thai Cooking. With a stunning array of color photos and recipes, this book makes it easier than ever to make your favorite Thai dishes right at home. Before you know it, you’ll have embarked on an unforgettable culinary adventure.

350 full-color photos
100 recipes & 250 variations
Supplies & Staple Ingredients
Appetizers * Soups
Chicken/Poultry * Beef * Pork
Vegetarian * Seafood
Rice * Noodles * Curries
Salads * Desserts * Drinks

About the Author

Darlene Anne Schmidt is the official About.com Guide to Thai Food. Marriage into a Southeast Asian family immersed her early on in Thai cuisine and cooking techniques. Thereafter she traveled throughout Thailand, studying cooking with various chefs. In North America, she has given numerous Thai cooking classes and demonstrations.
Emily Heller is a commercial and fine art photo-grapher based in San Francisco, California. She
previously worked as a photo editor for Time, Inc. and Barnes and Noble Publishing, and as a set
decorator for television commercials, music videos, and feature films—with clients including
Coca-Cola, Toshiba, and Sean “Puffy” Combs. Visit her at www.emilyheller.com.

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Customer Reviews

4.3 out of 5 stars
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See all 9 customer reviews
The recipes are clear, easy to follow, informative, and most important: delicious!
Joan Katz
Overall, this cookbook was one of my best finds and I would highly recommend it to anyone who wants to try cooking Thai food.
marineres
I checked out this book from the library and after two weeks of cooking Thai, I just had to buy it.
Bride to Be

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By Joan Katz on September 15, 2010
Format: Paperback
After stumbling on this book at our public library, we made our first foray into Thai cooking. Six dishes later, my son wants me to buy the book. The recipes are clear, easy to follow, informative, and most important: delicious! Although I cannot comment on how the food compares to "authentic" Thai cooking, we have enjoyed the veggie, beef and chicken dishes. Most recipes are gluten-free. Kudos to graphic designers as well.
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2 of 2 people found the following review helpful By Bride to Be on September 9, 2012
Format: Paperback Verified Purchase
I checked out this book from the library and after two weeks of cooking Thai, I just had to buy it. I really really could not part with it and give it back to the library. Sure I could copy the recipes down, but the pictures are what make this book special. Ethnic ingredients can always be a little intimidating, but with photos of key staple ingredients, it made the grocery shopping process much easier. In addition, the step by step cooking process has multiple photos per recipe, so when you are cooking, you can compare your food with the how it "should look" at multiple steps; kind of like a "quality check." It is great for visual learners. In addition, When writing the ingredients list, they separated the sauce or dressing from the other ingredients of the meal, so you are able to more readily conceive in your mind how the meal will come together at different steps before even looking at a picture. My husband says he would eat the chicken satay and green mango salad everyday if he could. I've always used Thai curry paste from the plastic can, which you can purchase at your local asian market, but I never thought I could easily make curry paste myself from scratch. Overall, the best cookbook I've used. I will definitely purchase more Knack brand cookbooks.
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1 of 1 people found the following review helpful By A Girl from Bangkok on August 29, 2013
Format: Paperback
Horrible Horrible Horrible!
That's all I can say.
If you want Thai food recipe, look for Thai author.
She can't serve the food written in this book to a Thai person.
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Format: Paperback
Before looking at the book i looked at Darlene's website. Under Tom Yum Coconut soup there was one comment that should have been corrected or deleted for it is pure nonsense!!!. One person wrote this:
Coriander and cilantro, by Member Sem_insa
"Coriander and cilantro are different. Coriander are the seeds and cilantro are the leaves.[MY COMMENT - NOT!!] I find the cilantro to have a stronger flavor than the freshly ground seeds. Cilantro - means Coriander in Italian.[MY COMMENT - NOT!] Coriander comes in seed form and in fresh leaves form, it is still coriander or cilantro. The seeds are a very different flavour to the fresh leaves be careful to use as instructed. [MY COMMENT - THAT'S USUALLY THE CASE - fresh herbs and seeds taste different] The dish is great, delicious." This was written by a person who reviewed the soup but had no clue what she/he was talking about in reference to Coriander the herb - LOL
HOW UTTERLY RIDICULOUS - Coriander seeds and coriander plant - ARE THE SAME THING. Also Cilantro is SPANISH not Italian for coriander. Enough already; we try to make everything Italian, especially if one is of Italian descent. Some fancy cook perhaps came up with the distinction between Coriander seeds and "cilantro" for the fresh herb or the plant - NONSENSE. The word "cilantro' became popular in the US because it is heavily used in Mexican/Hispanic dishes, and Mexican dishes are very popular, that's all. It is also VERY POPULAR in INDIAN dishes and has been used there for a very long time, as well as in Europe. I'm not Spanish, so for me and all Americans it should be CORIANDER for the herb as well as for the seeds, instead of cilantro for the green herb. On the other hand, maybe we should give all herbs and seeds of the same plant different names! How confusing would that be???
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Format: Paperback
We first got our hands on this book Knack Thai Cooking - was browsing through it at a bookstore. Decided to check pricing on Amazon. We have some other Thai and Asian cooking books, but I feel Knack has put together a very nice and easy to follow book on the steps to take. Both my wife and I enjoy tasting food of other cultures. And are constantly looking at duplicating their dishes.
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