The Blue Elephant Cookbook: Royal Thai Cuisine (Paperback)

by John Hellon (Author)
Key Phrases: red curry paste, chilli sauce, red radish flower, Blue Elephant Special Sauce, Sour Sauce, The Blue Elephant (more...)

Editorial Reviews

From Library Journal
The first Blue Elephant restaurant opened in Brussels in 1980, and there are now offshoots in London, Paris, and beyond, but with its elegant d?cor and attention to detail and authenticity, this is no ordinary restaurant chain. Although now-familiar dishes like Pad Thai are included here, many of the recipes will be new even to devotees of Thai cuisine. Unfortunately, a number of the ingredients are, at least for the moment, not easy to find (e.g., banana flowers, pea eggplants, and green peppercorns on the stem). However, Thai food lovers and other serious cooks are sure to find this lavishly illustrated volume of interest. Recommended.
Copyright 2000 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Review
Food lovers and serious cooks are sure to find this lavishly illustrated volume of interest. Recommended." -- LIBRARY JOURNAL

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Product Details

• Paperback: 160 pages
• Publisher: Anova Books (March 1, 2001)
• Language: English
• ISBN-10: 1862053030
• ISBN-13: 978-1862053038
• Product Dimensions: 9.4 x 9.3 x 0.6 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #1,009,226 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

15 of 18 people found the following review helpful:

5.0 out of 5 stars Refinred Thai Cuisine, December 10, 1999

By	Massoud Derhally (Cambridge, Massachusetts) - See all my reviews

This review is from: The Blue Elephant Cookbook: Royal Thai Cuisine (Hardcover)

A Magnificent Book from a Refined Establishment The Brussels based Blue Elephant which now includes 7 international branches and is still growing did a magnificent job with this cookbook as always under the guiding eye of its original founder Mr. Karl Steppe.

Exotic recipes include Green, Red and Yellow curry dishes for beef, chicken, lamb, and vegetarian courses. This in addition to delightful and sophisticated trademarks such as the Chicken Souffle, the Tom Yum khung prawn soup, Seafood Cassoulet, the Tod Man Pla fish cakes, crab claws, pad thai noodles, several varieities of stir fry rice, the restaurants star Jasmine Cake dessert, coconut sorbet, and bananna cake.

If you are ever in Beirut, Brussels, Dubai, Copenhagen, Paris, London, Lyon or New Delhi don't pass up the chance to visit the incredible experience of dining at this top notch sophisticated establishment. From the moment you enter a Blue Elephant you will be dazzled by the exotic decor.

4 of 4 people found the following review helpful:

3.0 out of 5 stars Beautiful, but others are better..., October 4, 2003

By A Customer

This is an extremely beautiful book which I purchased at the London restaurant. However, the recipes I've used have not worked very well, especially in comparison to the fanstastic fare turned out by the restaurant chefs. I feel that Kasma Loha_unchit's books are much better at explaining exactly how to achieve the sophisticated and complex flavors of Thai cuisine.

5.0 out of 5 stars Blue Elephant Cook Book, August 8, 2008

By	Deborah L. Rowley (New Zealand) - See all my reviews (REAL NAME)

If you like to cook Thai food this book is superb. Lovley recipies with delicious sauces. I thought I was quite good at cooking Thai food, but this book is the best I have seen. We have cooked many of the dishes and are really pleased we bought it.