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The Principles of Thai Cookery Hardcover – 2010


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Product Details

  • Hardcover: 304 pages
  • Publisher: McDang.com Company Limited; 1ST edition (2010)
  • Language: English
  • ISBN-10: 6169060107
  • ISBN-13: 978-6169060109
  • Product Dimensions: 10.1 x 8.3 x 1.3 inches
  • Shipping Weight: 3.2 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #824,160 in Books (See Top 100 in Books)

More About the Author

ML Sirichalerm Svasti (Chef McDang) is Thailand's leading food expert, chef and writer. Born into the Thai royal family, McDang completed his early education in the UK and USA and at the Culinary Institute of America, which led to a career as executive chef and restaurant owner and manager that saw him travel from Washington DC to Florida and California. Upon returning to Thailand in 1993, McDang began writing about food and cooking and appeared on TV cooking shows. Sixteen years later, McDang is Thailand's most famous food expert and a respected ambassador for Thai cuisine. He is the author of several best-selling Thai language cook books, host of the popular weekly TV program, 'McDang Show', pens weekly food columns for leading Thai and English-language newspapers, and consults for a number of companies, including Thai Airways, Bangkok Airways, Sodexo, Betagro, Siam Winery and Wai Wai instant noodles.

At an international level, McDang has appeared on a number of TV shows and has performed lecture tours in Australia and New Zealand. Each year he is invited to lecture at culinary schools in the USA by Thailand's Ministry of Foreign Affairs, which he has recently been appointed as an honorary chef instructor at Le Cordon Bleu, Las Vegas. It is the notes for these lectures that form the basis of his first English language cook book 'The Principle of Thai Cookery', with a dream of having Thailand and Thai cuisine become even better known internationally.

Customer Reviews

He is able to apply the western technique to Thai cooking.
Carrier
This is one of the best books on Thai cooking from a Chef who was born into the Thai Royal Family.
Tonia Mees
I would highly recommend this to anyone wanting to learn more or perfect their own Thai cooking.
joanna

Most Helpful Customer Reviews

14 of 14 people found the following review helpful By magnolia on February 25, 2011
Format: Hardcover
Among the numerous cookbooks we have (both Thai and non-Thai food), this is one of the best. Not only are the recipes and instructions easy to follow, but the concepts and principles of Thai cooking and more importantly eating are clearly spelled out. I love the history of Thai cooking, where you can see whether a dish is indigenously Thai or influenced by western culinaries, e.g. the Portugese. I love how Chef McDang explains why Thais eat with fork and spoon. Living in America, it's very humorous when we sometimes go to Thai restaurant and see non-Thais eat Thai food with chopsticks. (They are really trying!) I would recommend this book to anybody. My 15 year old daughter uses it ALL THE TIME and we love the results. Yum yum. Aroi mak. (Very delicious, in Thai.)
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7 of 8 people found the following review helpful By Zora O'Neill on February 24, 2011
Format: Hardcover Verified Purchase
This cookbook won me over just with the nifty chart in the back that shows which essential ingredients go in various types of Thai food: curries, salads, etc. I also own David Thompson's books, which I love for their thoroughness, but they are simply overwhelming. Just reading through Chef McDang's book quickly, I feel like the basic principles stand out far better than they do in Thompson's work.

As the review header says, I haven't actually cooked any recipes yet from the book, so I suppose there's still room for disaster. But if a book teaches you the principles well, as I feel like this one is well on the way to doing for me, then the recipes are almost beside the point.
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4 of 4 people found the following review helpful By Marie V on August 21, 2011
Format: Hardcover
Chef McDang's cookbook is a superb entree to learning the principles of Thai cooking. Chef McDang captures the essence of authentic Thai cuisine without pretension or over-simplification. The recipes are not overly complicated and put fabulous Thai dishes within reach of even novices like myself. Exquisite photography and beautiful narrative, this cookbook is a masterful tribute to the rich history and culture of Thai Cuisine.
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2 of 2 people found the following review helpful By Kitchen Barbarian on May 31, 2012
Format: Hardcover
For some insane reason Amazon sends me to a link that makes it look like this book is out of print, which probably explains the 50 buck used copies when the book actually only costs 30 bucks.

Here's the correct link:

http://www.amazon.com/gp/product/6169060107/ref=sc_pgp__m_A12S95P9DH90SW_1?ie=UTF8&m=A12S95P9DH90SW&n=&s=&v=glance

I can't use Amazon's auto link insert utility because it sends you to the same bad link. Since this is a link to their own website, hopefully they won't delete it.

If they still delete it, you need to go to the "Chef McDang" storefront by clicking on the "new copies from $xxx" link. Then click on the book and you will be able to actually order it or add it to your wish list.

Apparently this book was self-published and Amazon isn't handling it very well.
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2 of 2 people found the following review helpful By joanna on September 11, 2011
Format: Hardcover
This is the first Thai cookbook written by a Thai person. But not translated, really written in English and with Western cooks in mind - so the explanations are quite clear and the details helpful using what is available in Western kitchens. It explains and explores the principles of Thai cooking - how to combine flavour profiles based on the ingredients available to achieve that uniquely Thai taste. I would highly recommend this to anyone wanting to learn more or perfect their own Thai cooking.
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3 of 4 people found the following review helpful By Carrier on August 26, 2011
Format: Hardcover
This book is more than another Thai cook book. It's the first english cook book written by a Thai chef, who received his professional culinary training from the Culinary Institute of America. He is able to apply the western technique to Thai cooking. I am a Thai and I find this book to be informative and insightful, especially the part about the history of Thai food and its development. I also like how the basic of Thai cooking is classified in a systematic way. I also tested some of his recipes and find the dishes to be delicious.
I would recommend this book to anyone who wants to understand about the history of Thai food and culture.
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1 of 1 people found the following review helpful By GlobetrottingGourmet on October 3, 2013
Format: Hardcover
Definitely this book tops all my other Thai cookbooks. (And as a fellow cookbook author, I have dozens.) When I cook from this book, my friends invariably remark this is the true flavour of Thailand, not homogenised fusion served for foreigners. It is the technique of Thai cooking that excels here. Learn the proper methods from Thailand's leading food authority and chef, and you will never fail. Yes, it is frustrating about the index. But perhaps that gives you an excuse to thumb through pages you may have otherwise missed. Definitely worth pride of place on your book shelf. I love it! Robert Carmack The Burma Cookbook: Recipes from the Land of a Million Pagodas
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1 of 1 people found the following review helpful By Rachael on September 16, 2013
Format: Hardcover Verified Purchase
As other reviews have pointed out, it lacks a proper index. This makes it hard to choose a recipe based on ingredients that you have on hand, especially when you live in America, where you may have to drive a long distance to get additional exotic ingredients. That's why I only gave 4 stars. I am still glad I bought it though, as the recipes have been amazing, and in the end, it has still been worth the extra trouble.
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