Thailand's unique blends of hot and sweet, sour and salty, make its food utterly different from that of its neighbors, even though many of the ingredients are the same. In Thai Cooking you'll learn how to create over 60 of these delicious blends in your own kitchen--everything from fresh curries and tangy salads to pan-fried noodles and barbecued seafood.
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"But the book really shines with its authentic recipes that are clearly written, easy to prepare and accompanied by a presentation picture. I get hungry just writing about it!"—Ask Peg
About the Author
Robert Carmack, an American residing in Sydney, is a highly acclaimed television food stylist and writer. Carmack has worked closely with James Beard in New York and Anne Willan in Paris, and on Time-Life's celebrated The Good Cook series.
Sompon Nabnian is an internationally renowned cooking teacher and the director of the Chang Mai Cooking School.
Sompon Nabnian is an internationally renowned cooking teacher and the director of the Chang Mai Cooking School.
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Best Thai cookbook ever!,
By Valaya Gaudet "Prassina" (Tucson, Arizona) - See all my reviews
This review is from: Thai Cooking (The Essential Asian Kitchen) (Hardcover)
I grew up in Thailand and for years, I've been looking for a Thai cookbook that would help me recreate some of my favorite dishes from my childhood. My search ends here. This book is the best I have ever seen. The list of condiments and of ustensils is clear and precise, the recipes are well explained, and the photographs are beautiful. This is the real thing! (The next best book I have found is called "Thai Cooking Made Easy", in a small format).
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Awesome Recipes for Thai Sauces,
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This review is from: Thai Cooking (The Essential Asian Kitchen) (Hardcover)
For me, my enjoyment of Thai cooking is in its broad variety of sauces which combine sweet and spicy tastes. This book does a great job of revealing the "secret" ingredients and preparation methods for making and replicating many of the sauces I enjoy at my favorite Thai restaurants. For the "mix master" types that are into "fusioning" unlikely flavors to create new and novel taste experiences, but in a traditional Thai context, this is the perfect "how to" book for you.
5.0 out of 5 stars
lovely book!,
By txjanet (WA state) - See all my reviews
This review is from: Thai Cooking (The Essential Asian Kitchen) (Hardcover)
I am a beginner to Thai cooking, but this book is an excellent introduction. One of the reasons I chose this book is the layout. There is one recipe per page (mostly), with a beautiful appetizing photo opposite, with large print that you can read from a few feet away, absolutely essential in ANY cookbook!! Many basic cooking elements are included with step-by-step photos, explanations of less familiar ingredients and possible local sources for them as well. I feel that the instructions are easy to follow. This one and Quick and Easy Thai by Nancy McDermott are great for those new to Thai cooking.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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stirring into the curry, adiat sauce, remaining thin coconut milk, fresh long red chili, fried curry paste, basil into pieces, coconut milk stand, standard frying pan, lime iuice, own curry paste, fresh curry paste, long red chilies, curry bases, kaffir lime zest, thick coconut milk, cut into fine shreds, pea eggplants, fresh galangal, optional oil, chili seeds, heavy frying pan, tablespoons fish sauce, chopped eggplant, yam soup, red curry paste Key Phrases - Capitalized Phrases (CAPs): (learn more)
Thai Home Cooking, Phad Thai, Main Dishes, Hint Make, Red Curry Recipe Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
stirring into the curry, adiat sauce, remaining thin coconut milk, fresh long red chili, fried curry paste, basil into pieces, coconut milk stand, standard frying pan, lime iuice, own curry paste, fresh curry paste, long red chilies, curry bases, kaffir lime zest, thick coconut milk, cut into fine shreds, pea eggplants, fresh galangal, optional oil, chili seeds, heavy frying pan, tablespoons fish sauce, chopped eggplant, yam soup, red curry paste Key Phrases - Capitalized Phrases (CAPs): (learn more)
Thai Home Cooking, Phad Thai, Main Dishes, Hint Make, Red Curry Recipe Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
1
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cites this book:
- Essentials of Asian Cuisine : Fundamentals and Favorite Recipes by Corinne Trang in Back Matter
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