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Editorial Reviews
From Publishers Weekly
Food is both integral to and expressive of Thai culture, and Signavong's foray through the country's major regions and their distinctive cuisines is, with its wealth of photographs, a good introduction to Thailand's charms as well as its traditional food. Signavong, who owns a restaurant in Australia, contextualizes each recipe with bits of history, legend and gastronomy, noting a dish's origins or the way Thai people serve it. The largest section contains recipes from central Thailand, such as fiery Jungle Chicken Curry and Panang Beef, but Signavong also provides classics from Isan (the northeast region, where he was raised), northern and southern Thailand, as well as a chapter on Thai "tapas" like Shrimp in Pastry and Chicken Satay. His cultural descriptions, unfortunately, are more detailed than the cooking instructions, so most recipes are not for the novice cook, who will likely be daunted by preparing a whole coconut for the Steamed Salmon in Young Coconut and the complicated process behind Deep-Fried Rice Balls with Chiles and Lime. None of the recipes will work for people who lack a nearby grocery that stocks ingredients like galangal and tai pla, a sauce made from fermented fish innards; although Signavong includes a helpful glossary and offers a few tips for possible substitutions, most exotic ingredients are irreplaceable. Experienced cooks who can obtain them will find this book an excellent primer for Thai cooking, but others may be frustrated by the many inaccessible recipes, especially after being enchanted by the rich culture illustrated on every page.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Product Description
Creating the tastes of Thailand is an irresistible challenge for cooks who love the pungent combinations and subtle balance of ingredients. True to Thai traditions, Lemongrass and Sweet Basil features recipes based on Royal Thai Cuisine, but the author has moved from the highly decorative and intricately carved presentation to a more easy-to-follow, modern approach.
Food is both integral to and expressive of Thai culture, and Signavong's foray through the country's major regions and their distinctive cuisines is, with its wealth of photographs, a good introduction to Thailand's charms as well as its traditional food. Signavong, who owns a restaurant in Australia, contextualizes each recipe with bits of history, legend and gastronomy, noting a dish's origins or the way Thai people serve it. The largest section contains recipes from central Thailand, such as fiery Jungle Chicken Curry and Panang Beef, but Signavong also provides classics from Isan (the northeast region, where he was raised), northern and southern Thailand, as well as a chapter on Thai "tapas" like Shrimp in Pastry and Chicken Satay. His cultural descriptions, unfortunately, are more detailed than the cooking instructions, so most recipes are not for the novice cook, who will likely be daunted by preparing a whole coconut for the Steamed Salmon in Young Coconut and the complicated process behind Deep-Fried Rice Balls with Chiles and Lime. None of the recipes will work for people who lack a nearby grocery that stocks ingredients like galangal and tai pla, a sauce made from fermented fish innards; although Signavong includes a helpful glossary and offers a few tips for possible substitutions, most exotic ingredients are irreplaceable. Experienced cooks who can obtain them will find this book an excellent primer for Thai cooking, but others may be frustrated by the many inaccessible recipes, especially after being enchanted by the rich culture illustrated on every page.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Product Description
Creating the tastes of Thailand is an irresistible challenge for cooks who love the pungent combinations and subtle balance of ingredients. True to Thai traditions, Lemongrass and Sweet Basil features recipes based on Royal Thai Cuisine, but the author has moved from the highly decorative and intricately carved presentation to a more easy-to-follow, modern approach.
The key to successful Thai cooking is using the best and freshest produce that you can find, so the book starts by detailing the main ingredients that are essential to the Thai cook. This is followed by clear instructions on the cooking methods and techniques that are used to achieve the unique Thai flavors.
Based on the traditional recipes of each Thai region, every cook has his or her own version of a dish including the addition of a secret ingredient or two. Kham shares with us over 50 of his recipes from Isan and Central, Southern, and Northern Thailand. Also included is a chapter of Thai "tapas," Khap Klaem with mouthwatering dishes such as Fresh Oysters with Spicy Thai Sauce and Drunken Noodles.
The stunning photographs accompanying the recipes give a strong sense of the Thai way of life. The beautiful location photography shows the seamless integration of food and the Thai Buddhist religion and the vibrant and informative food photographs reflect the Thai's liking for strong color and the importance of garnishes.
Thai people have a passion for the best ingredients, a passion for eating, a passion for the experience of sharing good food. Be inspired by this and create a delicious meal for your family and friends.
See all Editorial Reviews
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41% buy the item featured on this page: Lemongrass and Sweet Basil: Traditional Thai Cuisine $26.95 |
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14% buy Modern Thai Food: 100 Simple and Delicious Recipes from Sydney's Famous Longrain Restaurant $18.21 |
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