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The Big Book of Thai Curries Hardcover – August 20, 2008

4.3 out of 5 stars 7 customer reviews

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Editorial Reviews

About the Author

Vatcharin Bhumichitr came to London in 1976, and since then has become the premier Thai restaurateur, chef and cookery author. He opened The Thai Shop, which was the first to import authentic southeast Asian ingredients and helped to launch a boom in Thai restaurants in the UK. He is the founder of three of London's best Asian restaurants including Celadon (previously Southeast W9), as well as restaurants in Bournemouth, Miami and Ko Samui. Vatch's previous books for Kyle Cathie include Vatch's Southeast Asian Cookbook, Vatch's Thai Street Food, and most recently, Stylish Thai in Minutes. Vatch was one of a group that set up the Thai Food Festival in London to promote Thai food and culture - he feels that food and entertaining are inextricably linked. A trained artist, he believes that food is also a form of art and his recent work has focused on the shapes of seafood, fruit and vegetables. His work has been exhibited in London and Thailand. --This text refers to an alternate Hardcover edition.
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Product Details

  • Hardcover: 176 pages
  • Publisher: Kyle Books (August 20, 2008)
  • Language: English
  • ISBN-10: 1904920772
  • ISBN-13: 978-1904920779
  • Product Dimensions: 8.9 x 0.8 x 11.3 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #178,955 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I have mixed feelings about this book. Firstly, every curry I have made from this particular book (and so far I have made many of them) has been excellent - with the exception of the Massaman lamb in my opinion, I am still on the hunt for a good Massaman paste recipe.
Make the chicken Penang! The shrimp and coconut cakes with plum sauce are scrumptious, black pepper chicken curry, tamarind chicken, pork in red curry with pumpkin, stir fried spicy seafood all get an honorable mention. I have many, many more to try. I can't wait!

But....my gripe and to me it was a HUGE one initially, is that in the preface, the author describes by name, appearance and size - 5 different Thai chiles (here chili/chile spelling is reproduced as written in the book) in descending order of heat. Some generally used fresh, others dried. However, I was hugely disappointed when I came to the curry paste recipes, to discover that the author did not mention by name the chili to be used. Instead, just listing "small fresh green chile" "large dried red chile" "small dried red chile"
This seems to be very common in many Thai recipe books and I am sure that it all comes as second nature to those in the know. But for those, like me who are not so sure what chili to use (and who, like me, also approach new ingredients rather pedantically) read on....
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Format: Hardcover Verified Purchase
Great book, both recipes and format. The pictures for almost everything is what really make this book shine. I'm not a fan of picture less cookbooks.
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Format: Hardcover
The book is a visual feast with the accompanying recipes well presented and easy to follow except for a few which require more concentration and time but weel worth the effort. One compaint is that the table of contents seems useless and the index seriously lacking in detail. Other than that its well worth the investment. Hopefully the next edition will correct the weaknesses. I've made 11 of the receipes and they were spectacular.
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Format: Paperback Verified Purchase
Marvelous book. My wife and I marked all the recipes we wanted to try and then made the curry we wanted to try most. Superb.
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