Thai Vegetarian Cooking: In a Nutshell (In a Nutshell, Vegetarian Cooking Series) [ILLUSTRATED] (Hardcover)

by Anne Johnson (Author)

Editorial Reviews

Product Description
Balanced between sweet and sour, salty and spicy, the combination of flavors in these recipes provides dishes that are a vegetarian culinary delight. Requiring minimal cooking time, the foods retain their nutritional value.

Product Details

• Hardcover: 58 pages
• Publisher: Element Books Ltd.; illustrated edition edition (August 5, 1999)
• Language: English
• ISBN-10: 1862045445
• ISBN-13: 978-1862045446
• Product Dimensions: 9 x 6 x 1 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 3.7 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #1,916,398 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars Fish Sauce isn't vegetarian!, May 4, 2002

By	Trish (Georgia) - See all my reviews

Had to comment on the other review -- why would fish sauce be included in a VEGETARIAN cookbook? I am a strict vegetarian (no fish or meat of any time) and have really enjoyed this book!

3.0 out of 5 stars Teeny tiny book..., February 21, 2009

By	Michael Gmirkin (Beaverton, Oregon, USA) - See all my reviews (REAL NAME)

I didn't even realize how small this book was going to be until I received it.I was expecting something meaty (err, hearty!) out of this book. But it's so tiny, and seems rather cursory in scope. Not very impressed. But I only spent a couple dollars for it in the Marketplace, so no big loss.

I'll stick with The Vegetarian Table: Thailand, thanks... Much heartier, prettier and heftier.

3 of 6 people found the following review helpful:

3.0 out of 5 stars Where's the fish sauce???, August 28, 2000

By	Lucy (Northern California) - See all my reviews

This book is not bad at all. I have tried several recipes. Some lacked flavor, while a few are reasonably tasty due to the spices used. Generally, the recipes are easy to follow and straight forward. However, I did notice that one of the main ingredients that distinguish Thai (and Vietnamese) food is missing from ALL recipes: Nam Pla or fish sauce. I would recommend this book for its time saving, healthy recipes, but not much for flavors.