This comprehensive volume is not just a guide to the delectable cooking of Thailand but also to the classic cuisines of Asia, from China through Korea and Japan, down through Burma, Thailand and Vietnam to the islands of Malaysia, Borneo, Indonesia and the Philippines. Each country has its own distinctive style of cooking, but they share a similar approach to food. This book is a magnificently photographed guide to the ingredients and cooking of Asia, filled with enticing, traditional recipes.
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7 of 7 people found the following review helpful:
5.0 out of 5 stars
Has become my favorite cookbook!,
By Gene Seybold (Honolulu, HI) - See all my reviews
This review is from: Thai and South-East Asian Cookbook, the Ultimate: All the traditions, ingredients and techniques, with over 300 spicy and aromatic recipes illustrated step-by-step (Hardcover)
I've had this cookbook now for about 6 months and have made at least 25 recipes from the book. Each has been a huge success! The book has a detailed section on ingredients and the recipes are well illustrated. After cooking with this book I no longer have the need to visit Thai restaurants to obtain that authentic Thai flavor!
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Beautiful book,
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This review is from: Thai and South-East Asian Cookbook, the Ultimate: All the traditions, ingredients and techniques, with over 300 spicy and aromatic recipes illustrated step-by-step (Hardcover)
Beautiful well organized cookbook. Almost like an encyclopedia of information. Lots of pictures. Excellent recipes. Arrived in just a few days.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Delicious,
Amazon Verified Purchase(What's this?)
This review is from: Thai and South-East Asian Cookbook, the Ultimate: All the traditions, ingredients and techniques, with over 300 spicy and aromatic recipes illustrated step-by-step (Hardcover)
I made a recipe with tofu in it from this book, and fed it to my boyfriend, who said he hated tofu, but would try it since I was making it. He's requested I serve it again! If I'm not careful, all we'll be eating is Thai/Asian food. I've yet to try anything from the book that wasn't delicious. The background information on the ingredients is great. As someone who tends to play it fast and loose with cooking (I don't have recipes for a lot of the things I make) I've also found that you can get a pretty good idea about what combinations of ingredients work well together, along with proportions, from using this book. It also has a lot of information about substitutes for some of the more exotic ingredients. Altogether, this book, How to Cook Everything Vegetarian, and Fat, are probably the only cookbooks I'll ever want. No wait--I have one about chocolate too!
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