Thai Food and Cooking [Hardcover]

Judy Bastyra (Author)

Book Description

Publication Date: June 18, 2003

This beautiful new book is not only a visual catalogue, it includes over 100 wonderful fragrant recipes to try out, as well as the fascinating history and traditions surrounding this rich culture.

Editorial Reviews

Review

"* "This is one book I would gladly buy to add to my collection." Bangkok Post" --This text refers to the Paperback edition.

About the Author

Judy Bastyra is an accomplished author who has published over 20 books on food and social issues for both children and adults. When not writing books, she works as a freelance journalist and has contributed to The Times, Company, Good Housekeeping, BBC Good Food, Homes and Gardens and Woman's Own. Judy also works as a restaurant consultant devising new menus. She has appeared on many radio and television programmes for BBC Radio 4, LBC and BBC 1. Becky Johnson trained and worked as a chef at Villandry in London and Ballymaloe house in Southern Ireland before embarking on a two-year journey of culinary discovery through Asia, Australia and America. She now works freelance as a food stylist, for national newspapers, magazines and books as well as writing recipes and features in food magazines.

Product Details

• Hardcover: 160 pages
• Publisher: Anness (June 18, 2003)
• Language: English
• ISBN-10: 0754812103
• ISBN-13: 978-0754812104
• Product Dimensions: 11.8 x 9 x 1 inches
• Shipping Weight: 3.6 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,394,536 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful:

5.0 out of 5 stars Beautiful produced Thai cookbook, October 22, 2007

By 

Only Sometimes Clever "Karen Joy" (Phoenix, AZ) - See all my reviews

This review is from: Thai Food and Cooking (Hardcover)

This lovely book is artfully produced, with 2-3 attractive photographs per recipe, both of the food prep and the finished product.

This isn't just a cookbook. It is a primer on Thai history, cooking techniques, ingredients, equipment, and more, with over 60 non-recipe pages.

The recipes are given both in metric and US measurements. For example: 900 ml / 1 1/2 pints / 3 3/4 cups vegetable stock.

The recipes are explained with clarity, so that even if one is unfamiliar with the dish, it's easy to follow the instructions.

This book will help you produce beautiful, interesting, simple, delicious Thai meals.

This book is published in paperback as Thai: The Essence of Asian Cooking

4 of 7 people found the following review helpful:

5.0 out of 5 stars simple and great tasting, February 27, 2006

By 

P. Rodriguez "foodie" (Santa Fe, NM) - See all my reviews

This review is from: Thai Food and Cooking (Hardcover)

Have tried several recipes and they are not only simple but taste great. Quick prep time too.

0 of 1 people found the following review helpful:

5.0 out of 5 stars Looks good!, January 17, 2011

By 

Alta - See all my reviews

Amazon Verified Purchase

This review is from: Thai Food and Cooking: A Fiery and Exotic Cuisine: The Traditions, Techniques, Ingredients and Recipes (Paperback)

We haven't had a chance to cook any of these meals yet but the recipes look delicious and not too hard to do!