- Hardcover: 304 pages
- Publisher: Simon & Schuster; First Printing edition (October 4, 2000)
- Language: English
- ISBN-10: 0684862727
- ISBN-13: 978-0684862729
- Product Dimensions: 8.3 x 1.2 x 9.5 inches
- Shipping Weight: 2.1 pounds
- Average Customer Review: 17 customer reviews
- Amazon Best Sellers Rank: #1,205,157 in Books (See Top 100 in Books)
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Dancing Shrimp: Favorite Thai Recipes for Seafood Hardcover – October 4, 2000
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More than a cookbook, Dancing Shrimp is both a rumination on how Thai food--the original fusion food, says author Kasma Loha-unchit--developed as a cuisine and a very thorough manual on how to properly prepare fresh fish, crustaceans, and mollusks in the Thai tradition. Filled with 125 tantalizing and sometimes challenging recipes, Loha-unchit covers not only basic cooking tenets but explores how to create dishes that balance the Thai people's love of the five primary flavors: salty, sweet, sour, bitter, and spicy.
Many of the recipes feature flavors not common in Western cooking, but Loha-unchit teaches you how to create a savory meal in which the disparate tastes work in harmony. In addition to the recipes, there are chapters on Thailand's seafood culture, how to select and prepare seafood, preserved foods and flavoring ingredients (like fish sauce, a staple item), and techniques and equipment. For those unfamiliar with fish sauce or shrimp paste, she explains how they are made, her favorite brands, and where you can purchase them (there's a store index in the back).
The recipes themselves are mouth-watering: Hot-and-Sour Shrimp Salad with Roasted Chilli Sauce, Lemon Grass, and Mint, Curried Mussels on the Half Shell with Flaked Crab, and Ginger-Tamarind Fish Soup, to name only a few. Though some of the recipes may seem daunting at first, Loha-unchit reminds us that "the wide range of variables makes Thai cooking exciting and Thai food both a simple and complex blend of invigorating flavors." After all, it's hard to resist Garlic-Black Bean Pan-Fried Red Snapper. Be sure to serve with a big pot of sticky white rice. --Dana Van Nest
Nicole Routhier author of The Foods of Vietnam Kasma Loha-unchit shines through in this informative, innovative, and authoritative Thai seafood book. Her food is simply delicious! -- Review
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The secondhand prices are outrageous. Since Thai cuisine is now more popular than ever, there are more interested readers who would love to have authentic instruction.
p.s. I contacted the author through her website and received the advisement that there are NO plans to reprint her titles. That's strange that an authentic Thai with superior knowledge is out of print when so many new books are out from fans of Thai cuisine who don't have a comparable foundation in the food culture that they are writing about.
Her books are kind of fantastic. I prefer this book to It Rains Fishes and hope to try the pan seared scallops recipe soon.
Right off, I bought Golden Boy fish sauce from the local Chinese supermarket based on her recommendation and found that is wonderful; no more Thai Kitchen for me.
I am also going to look for her recommended brands for other condiments.
Much of the information in her books are available on her website so see for yourself why she is good.
For content, there is no question that this book has excellent recipes, some very hard to find. I will not add to what had already been said in the reviews. I score this book a solid five.
Now the print! This book is not your standard book that you can carry with you to the kitchen and follow the recipes from the book.
1. The paper is tan with light green writings making very difficult for the naked eye to follow.
2. The titles are also very difficult to follow as they are in light red over the tan colored paper.
3. The font is very small almost to the point that you require a magnifying glass to read.
4. From top to bottom the page is full with no blank space between paragraphs. Some of the paragraphs are way too lengthy and hard to follow the writing. Very cluttered.
5. A good method to read the recipes is to place this book on a desk under a flood light and read it.
6. What you need to do is photocopy the recipes, enlarge the font and carry these recipes with you in the kitchen. Not too practical!
Very poor printing and organization! I wish I never bought this book but rather downloaded most of the author's recipes from the webpage. For print, I score this book a one.
Over all I will give a guarded score of a low one.
It is a shame that for such wonderful and tasty recipes are lost in the print.