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Real Thai: The Best of Thailand's Regional Cooking Paperback – March 1, 1992
"Num Pang" by Ratha Chaupoly
100 Cambodian- and Southeast Asian-inspired recipes from New York's favorite sandwich shop. Learn more
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Top Customer Reviews
Anyway, I was thrilled to learn of this book soon after I returned to the U.S. in the early 1990's. My sister had discovered it soon after she had visited me in Thailand, and had found the recipes to authentically replicate many of the dishes she remembered from her first-hand Thai experience. I was skeptical when my sister initially told me of the book, but was pleasantly surprised from the moment that I began to read through it -- so pleased, in fact, that my sister gave me her copy right there on the spot, and then went out the next day to replace her own copy.
What so pleased me was the genuine authenticity of the recipes captured in the book (rather than the "westernized" or "fusion" versions that are contained in so many recipe books, and on far too many a restaurant menu these days). Many of these other books are really glorified "coffee table" books, whereas McDermott has compiled here a practical working guidebook that addresses the entire breadth of Thai cuisine. The recipes contained in her book masterfully and faithfully reproduce the exact dishes that you might find in a restaurant (large or small) or in a typical Thai home, and they are generally quite easy to replicate. As a byproduct of being more authentic, the versions that she has captured in this book also have the added benefit of tasting better than many of the dishes that you are likely to encounter at many Thai restaurants here in the U.S. If you want a book to cook from (and not just to display), this is the one.
Our favorites include our restaurant standards Pad Thai, Chicken Curry and Swimming Rama. We have also found some great new dishes through this book such as the Garlic Shrimp, and the Burmese-Style Pork Curry with Fresh Ginger.
Cooking out of this book has let us explore wonderful new dishes. Also, by all means add more chilis. The hotter the better.
Most Recent Customer Reviews
An excellent intro to Thai cooking and the recipes are all well described and produce authentic, delicious meals. Read morePublished 4 months ago by Billy Bison
Arrived before date stated. Perfect condition. Recipes seem easy to follow and will certainly be a great addition to our Thai cooking section on our shelf!Published 5 months ago by jessturely
no pictures makes cooking complicated. I don't really use this book much for that reasonPublished 8 months ago by natalia carrillo
I have owned this book for years and love it! very easy to follow and easy to adapt recipes. Seriously- the lack of pretty pics makes it even better since your meals all look how... Read morePublished 18 months ago by Carter McCoy
Wonderful cookbook and travelogue of Thailand written by a Peace Corp volunteer who fell in love with Thai Cooking and the Thai people she met during her Peace Corp stint. Read morePublished 21 months ago by Amazon Customer
Full of recipes, organized by region, with authentic recipes. One review that I read said that she (the author) suggested using ketchup as a substitute.... Read morePublished 24 months ago by Juno Lake