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Vatch's Thai Street Food Paperback – February 26, 2007

4.4 out of 5 stars 12 customer reviews

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Editorial Reviews

Review

Over 100 easily mastered and autentic one-dish meals from the market stalls, food-carts and noodle-boats of Thailand from the premier Thai restaurateur, chef and author. --This text refers to an out of print or unavailable edition of this title.

About the Author

Vatch is the owner of Tamarind Thai Restaurant in Miami and is also the founder of three of London's best Asian restaurants. He is widely regarded as one of THE authorities on Thai cooking. April 2007 sees the opening of his new resort, Cinnamon, Ko Samui, Thailand.
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Product Details

  • Paperback: 144 pages
  • Publisher: Kyle Books (February 26, 2007)
  • Language: English
  • ISBN-10: 1904920578
  • ISBN-13: 978-1904920571
  • Product Dimensions: 9.5 x 0.6 x 9.7 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #1,840,377 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By M. Hickey on January 18, 2006
Format: Paperback
I bought this for my husband, an inspired cook, after returning from a year of living in Bangkok where we ate wonderful street food every day. We have one of Vatch's older cookbooks and turn to it again and again when we want to make Thai food that tastes like real Thai food and not the overly saucey, overly sweet stuff that is sold in most Thai restaurants in the U.S. This cookbook has been great! We've already made a number of the dishes, including kao mon gai (chicken and rice) and guawaydiow (street noodles). The flavors are authentic and Vatch gives a wonderful sense of what it is like to be there. This book is particularly good for those that miss the regular, everyday, and oh so delicious food that rarely appears in standard Thai cookbooks, but that is regular lunch or on the go fare in Thailand. Highly recommended.
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Format: Paperback
What a remarkable book! There is as much space devoted to conveying Thai culture and food history, as there is recipes... complete with both genuine snapshots of Thailand eateries, as well as gorgeous pictures of finished products.

Book offers a nice selection of ingredient introductory material, history, cultural snippets, and cooking tips. Recipes are easy and unfussy, but not geared toward novice cooks (i.e., directions include "Fry until golden brown," doesn't tell you over what heat).

If you want a taste of Thailand cuisine, this is the book to get! Real, everyday dishes that are simple to prep.
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Format: Paperback
Having lived in thailand for a good two years I learned to love thai street food. Ive wanted to recreate a lot of those recipes for the longest time but wasnt very impressed by the other cookbooks in my collection. and then along came this gem of a cook book! have tried the raddish cake, isarn sausage and a couple of other recipes and i can highly recommend this cookbook for its simplicity of instruction and the authenticity of its recipes!a must have for every thai food enthusiast! you will not regret buying this cookbook!
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I used to travel on business to Thailand freqently, so I'm always looking for authentic tasting recipes. In this book, I finally found a perfect recipe for Laab (Larb or Larp).

Plus, I really like how he tells you what region the dish is from, and many have a little history with it. Like Thai Dim Sum, for example, was an attempt of the street vendors to attract the Chinese immigrant workers in the area.

Many of these 'street' dish recipes just aren't found in other cookbooks. I enjoy just browsing through this book:)
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This book uses several ingredients on a regular basis in almost all the recipes that I cannot find locally since I live in a rural area. I have not made any of them yet as a result. It is also not as vegetarian as I expected. Apparently, Thai food is not traditionally vegetarian and I did not know that before I got this book. I will probably try some of the recipes at some point if I can figure out how to substitute for the ingredients I can't find or make something that does not require them. It does look like a good book and most of the recipes don't require a great many ingredients or expensive or specialty equipment. I bought the book because my husband and I enjoy eating in a local Thai restaurant so I thought I would try to cook some of it, but it is very different. No Pad Thai recipe that I could tell, which is my husband's favorite, but that could be because it is an Americanized dish. This book is for serious Thai cooks, in my opinion.
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As a Midwesterner, I am new to Thai flavors. I can't just go to the corner and have a choice. As someone who loves new flavors, this book provides! I love hot, sweet, spicy and wow in my food and I can actually find doable recipes that I can make at home. While lemongrass is out of my reach, this book provides ideas and tastes that I can make here and that transport me to the Far East. That I might actually duplicate some of the delicious Thai street foods here is a real treat. I invite you to use this book as a guide and make your own "street food"!
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