Charmaine Solomon's Thai Cookbook: A Complete Guide to the World's Most Exciting Cuisine (Paperback)

by Charmaine Solomon (Author) "Coconut milk is one of the essentials of Thai cooking, used in everything from soup to dessert..." (more)
Key Phrases: drained chillies, coriander paste, finely grated kaffir lime rind, Golden Mountain, Chiang Mai, Mee Grob (more...)

Editorial Reviews

Product Description
The recipes in this book are the product of Charmaine Solomon's travels in Thailand, where she tasted, learned and recorded over 190 recipes for appetizers, soups, salads, seafood, poultry, vegetables and desserts. Included are time-saving recipes for curry pastes that can be made ahead and frozen. All the spices and condiments used are easily accessible, and the text gives glimpses of the diversity of Thailand's ethnic origins and cross-cultural influences. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback: 228 pages
• Publisher: Tuttle Publishing (September 15, 1994)
• Language: English
• ISBN-10: 0804830398
• ISBN-13: 978-0804830393
• Product Dimensions: 12 x 8.6 x 0.7 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 4.0 out of 5 stars See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #1,714,528 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars Get the hardcover edition if you can, July 26, 2002

By	glbb (Charlotte, NC USA) - See all my reviews

I own this hardcover edition along with Solomon's Complete Asian Cooking book and her Encyclopedia of Asian Food. This is a physically large book, resplendent with lovely color photos and yummy recipes. I would use it for the Mee Grob alone, which I cannot get for love nor money in the Minneapolis area. The Kaeng Masaman is just like in the restaurants (I'm getting hungry) and the noodles with bbq'ed pork are great. This is a good book for those wanting to delve far into Thai cooking, but for more generic "world" cooks like me I find I actually reach more often for Solomon's "Complete Asian Cooking" book, which also has many tempting Thai recipes as well as recipes from at least 15 other Asian countries. However if it's only Thai you want, this is the book for you, complete with glossary of ingredients and notes on pronouncing Thai words. Beware Pad Thai lovers -- there's no recipe for it in this book.

9 of 9 people found the following review helpful:

4.0 out of 5 stars Lemongrass, chilli and basil delight., August 10, 2000

By	Rob (Sydney, Australia) - See all my reviews

Charmaine Solomon has written a wonderful book for all those interested in the flavours and tastes of Thai cuisine. Charmaine, now a long time resident of Sydney which boasts thousands of Thai restaurants, de-mystifies many of the staples of Thai cuisine. She easily conveys how to make a green curry paste from scratch, how to get the perfect textured fish cake and how to make a wonderful pepper and coriander marinade for chicken.

The only downside to the paperback version of this book compared to the hardback version is the lack of colour photos. I have tried many of the recipes and found her writing style easy to follow and her instructions concise and clear. Charmaine also adds cultural and historical notes to round out the full picture of this great cuisine. I have had the pleasure of attending a Thai cooking class conducted by Charmaine and her husband Rueben. The book is filled with the same infectious love for cooking Asian food as her class was.

4 of 4 people found the following review helpful:

3.0 out of 5 stars Good recipes, not enough photos, August 5, 2000

By	Dr. Chris Yeo (HONG KONG Hong Kong) - See all my reviews

Charmaine Solomon has some of the best receipes for the novice Thai cook. This book is full of her wonderful recipes that if followed carefully will never fail to help you produce quite an impressive feast. However, this book also comes in a hard cover edition that has not only similar or better recipes but also many more good photographs to inspire you by. This book literally pales in comparison, hence the three stars.