The Book of Thai Cooking (Book of...) (Paperback)

by Hilaire Walden (Author) "The flavors that characterize Thai food are the citrus-limes, spiked with clean pine notes, fresh cilantro, coconut milk, garlic and chiles..." (more)
Key Phrases: crushed palm sugar, piece galangal, onion brushes, Chile Flowers, Green Onion Brushes, Nam Prik (more...)

Editorial Reviews

From Publishers Weekly
Colorful photography by Gill dominates this instructional volume on the basics of elegant Thai cooking--a cuisine that is contemporary, the author contends, because of its healthful vegetables, ``evocative aromas, subtle blends of herbs and spices and contrasting textures and tastes.'' Sparse but adequate text covers most of what we need to know, with a solid section on unusual Thai ingredients and Western substitutions. The recipes--illustrated both on the plate and in preparation--are captivating. They range from ``egg nests'' stuffed with shrimp, pork and vegetables to mussels with basil (Thai basil, but common garden basil will do) and mango with sticky rice. The volume's only major flaw reflects the fact that it was written and produced in Britain. A recipe for chile flowers makes no mention of utilizing rubber gloves for protection; the substitution given for palm sugar, a common Thai ingredient, is white and demerera sugar. American cooks will search--and won't be able to find--the demerera, a raw sugar product similar to but not the same as the raw sugar marketed here.

Copyright 1992 Cahners Business Information, Inc.

Product Description
The recipes include exotic spiced soups and main courses and delicate, cool desserts. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback: 120 pages
• Publisher: HP Trade (March 9, 1992)
• Language: English
• ISBN-10: 1557880387
• ISBN-13: 978-1557880383
• Product Dimensions: 11 x 5.8 x 0.6 inches
• Shipping Weight: 10.4 ounces
• Average Customer Review: 3.3 out of 5 stars See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #616,250 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

36 of 37 people found the following review helpful:

5.0 out of 5 stars One of the best cookbooks I've ever owned!, January 5, 2000

By	Michelle Eason "autoharp" (Columbia, SC USA) - See all my reviews (REAL NAME)

I feel lucky to have stumbled upon this book. Wow! There are a ton of exquisite color photos that show ingredients, preparation, and presentation ideas for every wonderful recipe. It was difficult to believe that this book was so reasonbly priced for what you get. A lot of time and effort went into making this a beautiful and helpful cookbook. I couldn't put it down before beginning a grocery list for the first three recipes I'll try tonight.

If you are interested in learning Thai cooking and don't know what lemongrass looks like, the difference between a lime and a kaffir lime, or what galangal is, you need this book! I promise, you will not be disappointed.

12 of 12 people found the following review helpful:

4.0 out of 5 stars Best for the exemplary photography, February 3, 2001

By	Joanna Daneman (Middletown, DE USA) - See all my reviews (TOP 10 REVIEWER)    (COMMUNITY FORUM 04)

A lot of Thai cooking is based on visual appeal. The value of this book is the color photography of the finished dishes and list of ingredients specific to Thai cooking. There are not a lot of recipes in this book, but you can modify the ones here and make Thai inspired salads, rice dishes and your own creations based on these. The essential recipes are all here and generally this is a very good overview of Thai cooking, though by no means comprehensive.

9 of 9 people found the following review helpful:

5.0 out of 5 stars Delicious Thai Food, it's all Here Waiting to be Enjoyed, July 15, 2006

By	Katie Osborne (Portland, Oregon and the sunny Caribbean) - See all my reviews (TOP 1000 REVIEWER)    (REAL NAME)

Seven years ago my husband Dub and I sailed into Whangarai Harbour in New Zealand. On our way in I spied some friends or ours, Gayle and John, who we'd met in Tahiti. They were Kiwis and they were ending their five year circumnavigation, home at last. We anchored close to their boat and later dinghied over for sundowners (usually Coke and Rum). That evening, as usual, we told tall tales of our adventures at sea and we congratulated ourselves on being in this wonderful place at this wonderful time. Later, as we were saying our goodbyes, Gayle gave me her set of the Salamandar Book of Series Cookbooks. They are sold by HP Books in the States as paperbacks. Gayle carried these books around the planet and now she was giving them to me, complete with her notes (written in the books) on the recipes, how well she and John liked certain dishes, which were their favorites, how hard they were to prepare. She knew I was a cook and she thought I'd appreciate them. She was right.

Like all the books in the series "The Book of Thai Cooking" is about five inches wide and about a foot tall, making them kind of unique among cookbooks. But one should not be put off because of the odd shape, these are real books and you can find mighty darned good recipes in them, especially in this book. The Pork and Peanut Soup on Page 28 was one of Gayle and John's favorites and Dub and I quickly took to it. The Shrimp and Cucumber Curry on Page 60 is another delight as is the Shrimp in Yellow sauce on Page 53. You can really get into Thai cookery with this book, whether it's using banana leaves or tangy curry, it's all here, waiting to be enjoyed.

Review Submitted by Captain Katie Osborne