Customer Reviews

Lemongrass & Limes: Thai Flavors with Naam Pruitt

5 star:		(5)
4 star:		(0)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

It's pretty cookbook and very easy to follow. I like the way the pictures are organized. It makes me want to make all the dishes just like the pictures. The recipes are wonderfully executed. Naam really knew what she was doing when she wrote this book.

Not only is this book easy to read, fun to use and cook from, but also it is beautiful to set on the kitchen counter! Really, this book makes sense! The author has placed MENUS together--how creative! One could select a menu and have ones entire dinner party already planned! I like that. Also, I like the "tidbits" about Thailand and Thai foods--very enlightening! It is also very helpful that the author gives "substitutions" for some Thai ingredients. However, the Thai ingredients are quite easy (and fun) to find in a good Asian Market. The watermelon smoothie is dreamy and so refreshing, and the coconut cake is an absolute must to try. You can't go wrong with this book!

My husband was given this book for Christmas, and we thought it one of the most beautiful cookbooks we had ever seen. (Love the name, too!) In April we were lucky enough to take one of the author's cooking classes, and it was one of the most fun experiences I've ever had! The recipes are fairly simple and the food is just amazing. Her warm and buoyant spirit shines out through her writing as well as her cooking.:) Enjoy!:)

I am always interested in a good, new cookbook - the more pictures the better! (I want to know what the food should look like after I prepare it). After receiving Lemongrass & Limes in the mail I read it cover to cover. It was so interesting to me to read all of the little tidbits about Thailand and Naam's life that I didn't want to put it down. The book is very colorful and full of wonderful pictures! Even without trying any of the recipes yet I am pleased with it!

I was very disappointed with this book. First of all, I question the authenticity of some of the recipes. For example, I have seen several recipes for Massaman (Pruitt spells it Massamun)curry and eaten it in several Thai restaurants and Pruitt's is the only one that calls for pineapple. Second, the chapters are laid out as menus rather than by main ingredient such as is done in most other books. If you really want the best Thai cookbook, my suggestion is to buy Thai Food by David Thompson.

This is an amazing cookbook. It is really easy to follow and there are tons of hints and suggestions to make your cooking easier. I recently moved out of the country and it was the only cookbook that I took with me.