Tommy Tang's Modern Thai Cuisine [Hardcover]

Tommy Tang (Author)

Book Description

Publication Date: October 1, 1991

A colorfully illustrated collection of more than ninety original recipes adapting traditional Thai flavors to American kitchens and cooking techniques, by the innovative chef-owner of the most popular Thai restaurants in L.A. and New York.

Full-color photographs and B & W illustrations throughout

Editorial Reviews

From Library Journal

Here are recipes from the chef/owner of trendy Thai restaurants in New York and Los Angeles. Tang's cuisine mixes elements of the East and West, as in Crab Spring Rolls with Santa Fe Chili Sauce. His food is innovative and appealing, but it's somewhat irritating that a number of the dishes require Tang's commercially available seasoning mix or marinade. Still, Tang--and Thai cuisine--have many fans, and there are some delicious dishes here. For larger collections. BOMC and Better Homes & Gardens selection.
Copyright 1991 Reed Business Information, Inc.

From Kirkus Reviews

Though Tang himself came here from Bangkok in 1972, his restaurants--the first opened in L.A. in 1982, a twin in N.Y.C.'s Tribeca four years later--have as much to do with American enterprise and California style as with Thai cuisine. The food, commonly referred to as ``California Thai,'' is represented here by the ultratraditional Pad Thai, known as Thailand's national dish; by the restaurant's own chicken sat‚ with peanut sauce and its special sauced duck; and by such hybrids as Bangkok Jambalaya, Thai Wonton (``Okay, I admit I'm pirating a Chinese dish here''), eggplant made with olive oil and pine nuts, a roasted pepper sauce well represented in recent Italian cookbooks, and an arugula salad with ingredients from Asia, California (the zinfandel), and Italy. Whatever the borrowings, though, Thai accents manage to predominate (you can't do the recipes without curry paste and Thai fish sauce) and California's breezy flair just gives it wings. It's an attractive mix. -- Copyright ©1991, Kirkus Associates, LP. All rights reserved.

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Product Details

• Hardcover: 140 pages
• Publisher: Broadway; 1 edition (October 1, 1991)
• Language: English
• ISBN-10: 0385419430
• ISBN-13: 978-0385419437
• Product Dimensions: 9.3 x 7.7 x 0.6 inches
• Shipping Weight: 1.3 pounds
• Average Customer Review: 3.4 out of 5 stars  See all reviews (10 customer reviews)
• Amazon Best Sellers Rank: #1,681,955 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

5.0 out of 5 stars Basic Thai and a Little More, December 15, 1999

By 

jeff greenberg (Tucson, Arizona, U.S.A.) - See all my reviews

This review is from: Tommy Tang's Modern Thai Cuisine (Hardcover)

This is a book full of tremendous recipes, from classic Thai curries to superb innovative takes on dishes such as mee krob. An excellent introduction to Thai cuisine for anyone interested in cooking or eating! Although Tommy gets creative at times, this should not be confused with the Asian fusion approach which is so fashionable in 1999 --it is truly Thai cuisine. Buy this book if you can find it! Your taste buds will thank you.

6 of 6 people found the following review helpful:

5.0 out of 5 stars The most unique and enjoyable Thai cookbook on the market., November 30, 1998

By 

[e-mail] (New York) - See all my reviews

This review is from: Tommy Tang's Modern Thai Cuisine (Hardcover)

As a person who never cooks,after eating at Tommy Tangs restaurants in Pasadena and Hollywood,I had to rush out and buy the cookbook.WOW!!!!!!What a book!!!!!!I found the recipes to be well written and easy to follow,and the pictures were absolutely mouthwatering,like the dishes at the restaurant.Since then, I have eaten at many Thai restaurants and purchased Thai cookbooks and have yet to find one that is remotely close in quality to Tommy Tangs.The cookbook is absolutely the bible of Thai cooking and a must for any kitchen.

4 of 4 people found the following review helpful:

4.0 out of 5 stars Tang Devotee, August 31, 2001

By A Customer

This review is from: Tommy Tang's Modern Thai Cuisine (Hardcover)

I have prepared many of the recipes in this cookbook. It is my Thai cuisine bible and I have never prepared anything but something ( or many things)that were not rated superb by everyone at my dinner table. Tang's recipe for tom kha kai is amazing, though I cut the coconut milk ,two thirds coconut milk and one third water. I have not found a light coconut milk that is worth using. His pad thai recipe is difficult but good if done correctly and I made the Salmon with Kaffir Lime Sauce last week and it was amazing! I have other Thai and Southeast Asian cookbooks, but none compare to Tommy Tang's. I have gone to his restaurants in LA and Pasadena, and they have both been great.