Vatcharin Bhumichitr invites readers to join in the Thai street food experience, introducing key street dishes from across Thailand -- beginning in Bangkok and its surrounding areas, then moving on to the southern seashores, the isolated northeast and finally the far north. Food stalls are an essential part of Thai life and can be found on countless streets, market courts, roadside drive-ins, harbor walls and railway platforms across the country, and provide the freshest, most authentic Thai cooking. Covering soups, noodles, salads, stir-fries, grilled dishes, curries and desserts, this tantalizing collection includes such favorites as Som Tam, a fiery grated raw papaya salad and Khao Niew Mamuang, a mango and sticky rice creation -- easily the most popular Thai dessert. The 'Before You Begin' section, introducing ingredients and cooking techniques, provides all you will need to take up Thai cooking with confidence!
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Book Description
Editorial Reviews
Review
Over 100 easily mastered and autentic one-dish meals from the market stalls, food-carts and noodle-boats of Thailand from the premier Thai restaurateur, chef and author.
--This text refers to an out of print or unavailable edition of this title.
About the Author
Vatch came to London in 1976, and since then has remained our premier Thai restaurateur, chef and cookery book author. He is the founder of three of the capital's best Asian restaurants: 'The Chang Mai' in Soho, 'The Thai Bistro' in West London (named 'Hot New Restaurant of the Year' by the Egon Ronay Guide in 1996) and 'Southeast W9.' His most recent book for Kyle Cathie, South East Asian Salads, was published earlier this year.
--This text refers to an out of print or unavailable edition of this title.
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Most Helpful Customer Reviews
41 of 41 people found the following review helpful:
5.0 out of 5 stars
The Real Deal,
This review is from: Vatch's Thai Street Food (Paperback)
I bought this for my husband, an inspired cook, after returning from a year of living in Bangkok where we ate wonderful street food every day. We have one of Vatch's older cookbooks and turn to it again and again when we want to make Thai food that tastes like real Thai food and not the overly saucey, overly sweet stuff that is sold in most Thai restaurants in the U.S. This cookbook has been great! We've already made a number of the dishes, including kao mon gai (chicken and rice) and guawaydiow (street noodles). The flavors are authentic and Vatch gives a wonderful sense of what it is like to be there. This book is particularly good for those that miss the regular, everyday, and oh so delicious food that rarely appears in standard Thai cookbooks, but that is regular lunch or on the go fare in Thailand. Highly recommended.
18 of 18 people found the following review helpful:
4.0 out of 5 stars
best Thai enthusiasts cookbook,
By
This review is from: Vatch's Thai Street Food (Paperback)
What a remarkable book! There is as much space devoted to conveying Thai culture and food history, as there is recipes... complete with both genuine snapshots of Thailand eateries, as well as gorgeous pictures of finished products.
Book offers a nice selection of ingredient introductory material, history, cultural snippets, and cooking tips. Recipes are easy and unfussy, but not geared toward novice cooks (i.e., directions include "Fry until golden brown," doesn't tell you over what heat). If you want a taste of Thailand cuisine, this is the book to get! Real, everyday dishes that are simple to prep.
15 of 15 people found the following review helpful:
5.0 out of 5 stars
THIS BOOK IS A MUST HAVE!!!,
This review is from: Vatch's Thai Street Food (Paperback)
Having lived in thailand for a good two years I learned to love thai street food. Ive wanted to recreate a lot of those recipes for the longest time but wasnt very impressed by the other cookbooks in my collection. and then along came this gem of a cook book! have tried the raddish cake, isarn sausage and a couple of other recipes and i can highly recommend this cookbook for its simplicity of instruction and the authenticity of its recipes!a must have for every thai food enthusiast! you will not regret buying this cookbook!
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
(learn more)
First Sentence:
Early travelers visiting Bangkok recorded how the Thais lived both beside the water and in it, so close was their relationship to the river and the interconnected network of canals that made up the city's main highways. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
few fresh cilantro, lek noodles, tablespoon crushed roasted peanuts, chopped cilantro root, cup ground pork, teaspoon granulated sugar, preserved radish, cilantro roots, tablespoon red curry paste, mee noodles, garnish with fresh cilantro, high heat until the meat, tablespoons fish sauce, teaspoon dark soy sauce, cup coconut cream, tablespoon fish sauce, small red chilies, tablespoon light soy sauce, tablespoons stock, small fresh red, tamarind water, tablespoons light soy sauce, fresh red chilies, fragrant rice, teaspoon ground white pepper Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chiang Mai New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Early travelers visiting Bangkok recorded how the Thais lived both beside the water and in it, so close was their relationship to the river and the interconnected network of canals that made up the city's main highways. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
few fresh cilantro, lek noodles, tablespoon crushed roasted peanuts, chopped cilantro root, cup ground pork, teaspoon granulated sugar, preserved radish, cilantro roots, tablespoon red curry paste, mee noodles, garnish with fresh cilantro, high heat until the meat, tablespoons fish sauce, teaspoon dark soy sauce, cup coconut cream, tablespoon fish sauce, small red chilies, tablespoon light soy sauce, tablespoons stock, small fresh red, tamarind water, tablespoons light soy sauce, fresh red chilies, fragrant rice, teaspoon ground white pepper Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chiang Mai New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 4
books:
- Taste of Thailand by Vatcharin Bhumichitr in Back Flap
- Vatch's Southeast Asian Cookbook by Vatcharin Bhumichitr in Back Flap
- Thai Vegetarian Cooking by Vatcharin Bhumichitr in Back Flap
- Vatch's Thai Cookbook: 150 Recipes with Guide to Essential Ingredients (Great Cooks S.) by Vatcharin Bhumichitr in Back Flap
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