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Beginning with an exploration of Thailand's history and culture, the book then presents an extended section on rice, the centerpiece of the Thai meal. The "cookbook" follows, with a systematic introduction to the Thai kitchen, ingredients, and equipment. The chapter "Food Outside the Meal" is devoted to Thai snacks and vendor food, such as Stir-Fried Crisp Fish with Holy Basil. Noodle dishes include an exemplary pad thai, and sweet dishes like Grilled Bananas with Coconut Cream and Turmeric are also offered.
Readers should know that the recipes, published primarily for an Australian audience, give ingredients in a mix of metric and American measurements and/or with nonmetric equivalents, and that nomenclature is also sometimes foreign ("minced" for "ground" meat, for example). With photos throughout, the book sets a standard for Thai cookbooks to come while helping many cooks achieve the true, richly exotic cuisine. --Arthur Boehm
Great recipes. So much background and detail to all the recipes and ingredients. The only way to make authentic Thai food.Published 3 months ago by Joshua
This must be the bible of thai food, meaning no scarilege. It is large, very thorough and, I'm guessing, very authentic. The illustrations appropriately are clear and enticing. Read morePublished 4 months ago by Geoffrey Stover
The margins are way off. With all the time that was put into this book it should have been given a higher quality of material and editing production. Read morePublished 10 months ago by Gary Shaw
Any one who is interested in visiting the country as a professional seeking kitchen work should use this book as a guidelinePublished 10 months ago by David Santiago
Talk about a phonebook! This cookbook has it all (Thai recipes that is). Be aware that the recipes are fairly complex and require a prior knowledge of Thai cooking (I refer to it... Read morePublished 17 months ago by Jess