Cooking the Thai Way (Easy Menu Ethnic Cookbooks) (Paperback)

by Supenn Harrison (Author), Judy Monroe (Author) "Unique is the word for the cooking of Thailand..." (more)
Key Phrases: nam pla prig

Editorial Reviews

Product Description
An introduction to the cooking of Thailand including such recipes as lemon chicken soup, satay, and Thai egg rolls. Also includes information on the history, geography, customs, and people of Thailand. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Reading level: Young Adult
  
• Paperback: 72 pages
• Publisher: Lerner Publishing Group; 2 Rev Exp edition (June 2002)
• Language: English
• ISBN-10: 0822506084
• ISBN-13: 978-0822506089
• Product Dimensions: 8.7 x 6.9 x 0.2 inches
• Shipping Weight: 6.9 ounces (View shipping rates and policies)
• Average Customer Review: 3.5 out of 5 stars See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #1,556,376 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 Well put together, February 24, 2003

By	Jadecat (Lake Orion, MI United States) - See all my reviews

I happened upon this book in the library and took it home with me. It has 70 pages and includes about 24 recipes, with many photos of different foods. It is one of those books that you pick up and immediately like the way it looks. The recipes are easy to read and instructions are fairly simple. That same day I took it home, I tried the recipe for Lemon Chicken Soup, which only required 9 separate ingredients,and none difficult to find. I have made plenty of thai soups and none came close to what I would get at a thai restaurant. I didn't expect a whole lot out of this recipe as it was simple to prepare, but when I tasted it, it was the best thai style soup I had ever made. I couldn't believe it was one of the easiest to make,but the best tasting. I then went on to try the thai fried rice. Their recipe includes using pork or tofu, but I just left those out. Once again, the ingredient list was simple and the technique not at all hard. The cayenne pepper was what made it nice and spicy and it was an easy and quick recipe to make. I made it twice in the 2 weeks I had the book. There was also a Panaeng Beef Curry recipe which I had to try. I can't say mine came out as good as I hoped, but it may have been because I used lite coconut milk instead of the regular, the sauce was thinner that I would have expected. Nevertheless I copied the recipe down and will try it again with nice fatty coconut milk. In the end, I copied onto 3x5 cards several recipes and think this book was a great find. I only wish they had more recipes in it.

6 of 6 people found the following review helpful:

2.0 out of 5 stars Good for beginners, but..., January 25, 2004

By	Victoria L. - See all my reviews

... sparse on the recipes. It is very basic (and I was a bit surprised to see that in the publication info at the front of the book, it's also listed under "juvenile literature"). There is good info on Thiland, it's customs, people, etc., but a full half of the book concentrated on that and a few silly things like describing the term "boil". Definately not enough recipes. A grand total of 24 recipes, including how to cook rice and recipes for simple sauces. I'm disappointed with this (and the book "Cooking the Vietnamese Way" which I ordered with it) but hate to return things so I'll just have to make the dozen or so recipes that interest me. Then get a nice, comprehensive Thai cookbook where I can preview it before buying!