Thai Home Cooking: Quick, Easy, Delicious Recipes to Make at Home (Essential Asian Kitchen Series) (Hardcover)

by Robert Carmack (Author), Sompon Nabnian (Author) "The aromas of galangal and lemongrass always remind me of my childhood in northern Thailand..." (more)
Key Phrases: remaining thin coconut milk, fresh lime iuice, fried curry paste, Hint Make (more...)

Editorial Reviews

Product Description
Simple step-by-step instructions, with photographs, and an extensive guide to Thai ingredients make it easy to prepare vibrant salads, delicious main dishes, refreshing drinks and exotic desserts. Alongside the familiar curries are Penang curry, steamed fish in banana leaves and gai ying chicken. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Hardcover: 128 pages
• Publisher: Periplus Editions (January 2, 2001)
• Language: English
• ISBN-10: 0794650058
• ISBN-13: 978-0794650056
• Product Dimensions: 10.9 x 9.5 x 0.6 inches
• Shipping Weight: 1.9 pounds
• Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #591,180 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

19 of 19 people found the following review helpful:

5.0 out of 5 stars GREAT recipes for thai dishes ---outstanding amateur chef, February 12, 2003

By	Matt Dobbertin (Iowa City, Iowa United States) - See all my reviews

The recipes in this book are wonderful. I have cooked the green and red curries, the pad thai, and the tom kha gai. I'm going to cook the Chang Mai noodles next. I was looking for a good approximation of the wonderful Thai food I had in D.C., and with some tweaking, was able to match it. A couple tips: If you're new to cooking thai food, DON'T SKIP ANYTHING UNLESS THE DIRECTIONS SPECIFICALLY SAY YOU MAY! There is a section devoted to ingredients that you should read carefully. In my opinion, a thai curry is NO GOOD without genuine kaffir lime leaves, which are hard to come by. I found them in the frozen section of an asian grocery store. Also, if you fry the curry pastes, they stay for up to 2 months. Last, a note on flavor. The curries needed a little more sweentess for me to be perfect. Try adding 1/2 tablespoon more palm sugar to the red or green SUACES if you have the same problem. Also, don't be afraid to reduce the number of chilies in the SAUCES (don't know about the pastes themselves though). Lastly, a food processor makes any of these dishes relatively easy. Besides that, once you get the basic ingredients, you can make many of these dishes, over and over again, making it cost efficient. This book is a wonderful intro to tasty thai food.

16 of 17 people found the following review helpful:

5.0 out of 5 stars Just like in Thailand!, February 17, 2003

By A Customer

My husband and I have spent several months in Thailand and have been looking for a way to replicate authentic Thai dishes...this book is it! The pictures are just stunning...we were paging through and found a dish my husband had had many times for lunch in Thailand(Phad krapow neua); he knew how to say the dish (phonetically) but we didn't know how to spell it so we had no way of looking it up...but a picture is worth a thousand words! It came out perfectly, just like in Thailand.

The section for ingredients was extremely helpful, too. I just took the book with me to the asian grocery store, and pointed out what we needed (I can't believe we found Thai basil!)

Can't wait to try more dishes!

11 of 11 people found the following review helpful:

5.0 out of 5 stars Very Easy, No Fuss Thai Cooking for Non-Chefs, January 25, 2004

By A Customer

I borrowed this book from the library first and then I had to buy it after trying some of the recipes. Most thai cookbooks are so complicated and tedious. This one was so easy with very clear instructions and it even shows pictures of each exotic ingredient (and how to clean and prepare them) so you'll know what to look for in the asian food store. Buy this; it's worth it!