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The Principles of Thai Cookery Hardcover – 2010

4.5 out of 5 stars 23 customer reviews

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Product Details

  • Hardcover: 304 pages
  • Publisher: McDang.com Company Limited (2010)
  • Language: English
  • ISBN-10: 6169060107
  • ISBN-13: 978-6169060109
  • Product Dimensions: 10.1 x 8.3 x 1.3 inches
  • Shipping Weight: 3.2 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #1,129,834 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
Among the numerous cookbooks we have (both Thai and non-Thai food), this is one of the best. Not only are the recipes and instructions easy to follow, but the concepts and principles of Thai cooking and more importantly eating are clearly spelled out. I love the history of Thai cooking, where you can see whether a dish is indigenously Thai or influenced by western culinaries, e.g. the Portugese. I love how Chef McDang explains why Thais eat with fork and spoon. Living in America, it's very humorous when we sometimes go to Thai restaurant and see non-Thais eat Thai food with chopsticks. (They are really trying!) I would recommend this book to anybody. My 15 year old daughter uses it ALL THE TIME and we love the results. Yum yum. Aroi mak. (Very delicious, in Thai.)
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Format: Hardcover Verified Purchase
This cookbook won me over just with the nifty chart in the back that shows which essential ingredients go in various types of Thai food: curries, salads, etc. I also own David Thompson's books, which I love for their thoroughness, but they are simply overwhelming. Just reading through Chef McDang's book quickly, I feel like the basic principles stand out far better than they do in Thompson's work.

As the review header says, I haven't actually cooked any recipes yet from the book, so I suppose there's still room for disaster. But if a book teaches you the principles well, as I feel like this one is well on the way to doing for me, then the recipes are almost beside the point.
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Format: Hardcover
Chef McDang's cookbook is a superb entree to learning the principles of Thai cooking. Chef McDang captures the essence of authentic Thai cuisine without pretension or over-simplification. The recipes are not overly complicated and put fabulous Thai dishes within reach of even novices like myself. Exquisite photography and beautiful narrative, this cookbook is a masterful tribute to the rich history and culture of Thai Cuisine.
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Format: Hardcover
For some insane reason Amazon sends me to a link that makes it look like this book is out of print, which probably explains the 50 buck used copies when the book actually only costs 30 bucks.

Here's the correct link:

http://www.amazon.com/gp/product/6169060107/ref=sc_pgp__m_A12S95P9DH90SW_1?ie=UTF8&m=A12S95P9DH90SW&n=&s=&v=glance

I can't use Amazon's auto link insert utility because it sends you to the same bad link. Since this is a link to their own website, hopefully they won't delete it.

If they still delete it, you need to go to the "Chef McDang" storefront by clicking on the "new copies from $xxx" link. Then click on the book and you will be able to actually order it or add it to your wish list.

Apparently this book was self-published and Amazon isn't handling it very well.
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Format: Hardcover
I recently had the pleasure of attending a wonderful dinner party(many of the dinner parties in my life were in NYC) prepared by the Chef; my God,the food was good!!! Not only was the food fabulous(best Thai I ever had), the Chef was entertaining and we had an actual blast! I got the book and prepared a few dishes for my family. I am not of the skilled kitchen set, but I did a damn fine job and the family was amazed. I would recommend this book to use as a tool to prepare a meal to astonish and dazzle your guests as not only is it easy to follow but, during dessert, you can provide pertinent impressive historical and factual information. I also recommend that you serve Excelsior Chardonnay- a very tasty South African wine.

The woman from NY must not be taken seriously as, if you check her further reviews (1), she is an admirer of Steven Segal. Please, this indicates neither physiological nor cultural taste levels. Get the book and suprise your folks!!!
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By joanna on September 11, 2011
Format: Hardcover
This is the first Thai cookbook written by a Thai person. But not translated, really written in English and with Western cooks in mind - so the explanations are quite clear and the details helpful using what is available in Western kitchens. It explains and explores the principles of Thai cooking - how to combine flavour profiles based on the ingredients available to achieve that uniquely Thai taste. I would highly recommend this to anyone wanting to learn more or perfect their own Thai cooking.
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Format: Hardcover
Definitely this book tops all my other Thai cookbooks. (And as a fellow cookbook author, I have dozens.) When I cook from this book, my friends invariably remark this is the true flavour of Thailand, not homogenised fusion served for foreigners. It is the technique of Thai cooking that excels here. Learn the proper methods from Thailand's leading food authority and chef, and you will never fail. Yes, it is frustrating about the index. But perhaps that gives you an excuse to thumb through pages you may have otherwise missed. Definitely worth pride of place on your book shelf. I love it! Robert Carmack The Burma Cookbook: Recipes from the Land of a Million Pagodas
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By Rachael on September 16, 2013
Format: Hardcover Verified Purchase
As other reviews have pointed out, it lacks a proper index. This makes it hard to choose a recipe based on ingredients that you have on hand, especially when you live in America, where you may have to drive a long distance to get additional exotic ingredients. That's why I only gave 4 stars. I am still glad I bought it though, as the recipes have been amazing, and in the end, it has still been worth the extra trouble.
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