The Best of Regional Thai Cuisine (Hardcover)

by Chat Mingkwan (Author), CHAT MINGKWAN (Author)
Key Phrases: pad thai, red curry paste, chopped kaffir lime skin, The Best of Regional Thai Cuisine, United States, Dipping Sauce (more...)

Editorial Reviews

Product Description
Chef Chat Mingkwan takes the reader-chef on a culinary tour of his home country, offering favorites from each of Thailand's four regions: the cool, mountainous North, where "Curried Egg noodles" are the signature dish; the drier Northeast (Isan) where resourceful chefs rely on staples like glutinous rice and dried fish; the fertile Central region, which is home to Bangkok, abundant with seafood as well as fruits and vegetables; and the tropical South where locally grown coconut is a popular ingredient and where the majority of Thailand's Muslim population is concentrated, thus making seafood and chicken curries the classic dishes of the region. Thai people have taken the best of culinary influences from nearby countries such as China, India, Cambodia, Indonesia, Laos, Malaysia, Burma and Vietnam, and adapted them to produce distinctly Thai creations like "Galangal Chicken," "Green Curry Chicken," and "Three Flavor Prawns." In addition to over 150 recipes, all adapted for the North American kitchen, Mingkwan provides helpful sections on Thai spices and ingredients as well as cooking techniques.

About the Author
As the youngest child in a Bangkok family, Chat Mingkwan was often left behind to help his aunt prepare the family dinner while his older brothers and sisters ran off to play. At first, he disliked the task of cooking, but soon he learned to enjoy his new knowledge and skills, including discovering the sweet revenge of spiking and spicing his siblings' meals.

Mingkwan came to the United States and completed a degree in design from California State University. He worked for several years in the hospitality design business, specializing in kitchen and restaurant design. Later Mingkwan followed his passion to become a chef and apprentice, this time of South Asian cuisine, and mastered the skills of Thai cooking. Mingkwan worked for several years as a chef at a restaurant specializing in Southeast Asian cooking in San Francisco.

Currently, Chat Mingkwan is doing what he enjoys most: teaching cooking classes, catering, traveling, writing, and promoting his new business. He resides in the San Francisco area.

Product Details

• Hardcover: 216 pages
• Publisher: Hippocrene Books; illustrated edition edition (October 2001)
• Language: English
• ISBN-10: 0781808804
• ISBN-13: 978-0781808804
• Product Dimensions: 9 x 6.1 x 1.1 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #677,918 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

12 of 13 people found the following review helpful:

5.0 out of 5 stars Some of the BEST, most authentic Thai recipes!, January 14, 2002

By	Chris Aynesworth (USA) - See all my reviews (REAL NAME)

After having gone through several supposedly "authentic" books on the subject, I decided to take a cooking class. I was annoyed that my versions of Thai cuisine never seemed to even come close to even a typical restaurant. Chat was the one who was teaching that day, and in about one hour, I had somehow created my FAVORITE dish, Green Curry! I couldn't believe that with a few specialized ingredients, the elusive magic that I wanted was there. I made my own green curry paste first. THAT I think made all the difference. You can't duplicate something like this from a can or jar in some store. We did several other dishes that day during class, and every single ingredient somehow stayed distinct. What I'm trying to say is that Chat is an amazing cook! This book of his has all recipes you could want on the cuisine. And it really is authentic, because he grew up there! A big difference. He runs over how and why the food is different by region. He identifies the common unique ingredients in most of the dishes (like galangal root, thai bird eye chilies, kaffir lime, and fish sauce of course!). And there are many pictures that go along with each dish. Each recipe is all laid out and described in one page, because he makes it very easy. He's very good at explaining as well the reasons why one prepares an ingredient a certain way (like using a mortar and pestle instead of the blender). This is my favorite cookbook from a person who really made me feel like I can actually cook. I've since had four cooking parties with over ten people with recipes from Chat.

7 of 8 people found the following review helpful:

5.0 out of 5 stars Excellent and Entertaining Cookbook!!! Highly Recommended, August 3, 2002

By	u4ea_ - See all my reviews

This is a great cookbook. The author does an admirable job of demystifying Thai cooking. The book begins with a very helpful description (including pictures) of the key ingredients used in Thai cooking, including helpful information on where to acquire them in the US. The recipes are then organized by region, and many entertaining stories and background of the recipes are provided. Recipes of eveything from appetizers and main courses to desserts are included, and are also well-indexed. In fact, the recipes are indexed by category as well. And yes, they taste great. My favorite is the chicken with cashews.

The author also teaches hands-on Thai cooking classes in the Bay area for a very reasonable price...

6 of 7 people found the following review helpful:

5.0 out of 5 stars Overcome Your Fears of Thai Cooking, May 12, 2002

By	Kevin Krejci (San Francisco, CA United States) - See all my reviews

I've long been a big fan of Thai food and culture, and have long enjoyed cooking too, but never had the guts to actually attempt cooking my own Thai food. After flipping through a few pages of this book though, I found the inspiration and magic touch to expand my culinary portfolio. The book is simple and straightforward with a good mix of comments on the culture and history behind the dishes, and a glossary that outlines all the basic ingredients that you might need for your arsenal. This section along with the illustrations and pictures helped me make the bold move to grocery stores I've never been to before, without the fear of looking lost in the aisles. The book made the whole process a lot of fun, and the ultimate reward was the finished product, which I have to say, was quite delicious, or as they say in Thai - Aroi Mak!