Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals -- as often as they like.
Nancie McDermott, widely regarded as the American expert on Thai cooking, offers a clear, straightforward approach to dishes that many Westerners have tasted only in restaurants. In Real Thai, she demystifies once and for all every aspect of this flavorful, healthy cuisine. Organized geographically by region, over 100 tempting, easy-to-follow recipes explore not only dishes that may be familiar to Americans, such as Chicken Coconut Soup and Pork Satay, but also lesser-known local specialties such as Crab Cakes with Cilantro Paste, Fish with Yellow Curry Steamed in Banana Leaves, Sticky Rice with Mangoes, and Son-in-Law Eggs. Including advice on basic utensils and techniques, a glossary of ingredients, a list of shopping sources, and a section of suggested menus, this is the definitive guide for novice and expert alike to the diverse flavors of a regional Asian cuisine that is rapidly becoming an international favorite.
Here is a great collection of Thai recipes in terms of taste and execution for the home cook, adjusted to please Western vegetarian tastes. Enjoy salads, soups, stir-fries and curries, beautifully illustrated with full-color photographs. The author regularly appears as a guest chef at major culinary schools.
Author: Chat Mingkwan
Paperback:
191 pages
Company: Book Publishing Company (TN)
(2005-01)
ISBN: 1570671613 List Price: $14.95 Amazon Price: $8.40 Used Price: $6.60
Thai cuisine creates a harmonious blend between spicy hot and comparatively bland ingredients from age-old Eastern and relatively new Western foods. Featuring both outstanding traditional recipes and cutting-edge crowd-pleasers such as Spicy Fried Rice Sticks, Salmon Toast, Chicken Satay, and Thai Crab Cakes, The Everything® Thai Cookbook guides you through preparing meals as good as you'd find in your favorite Thai restaurant.
The Everything® Thai Cookbook is perfect for both vegetarians and meat-eaters, offering an eclectic range of spices, flavors, and aromas. Whether you want to prepare a meal for one—or an entire feast—The Everything® Thai Cookbook will have you serving up tasty fare to tempt even the most critical food connoisseur.
Featuring mouthwatering recipes for:
·Banana Fritters
·Chicken-Vegetable Rice
·Coconut Curried Chicken
·Fresh Oranges in Rose Water
·Pad Thai
·Pumpkin Rice Custard
·Spicy Rice and Shrimp Salad
Author: Jennifer Malott Kotylo
Paperback:
304 pages
Company: Adams Media Corporation
(2002-11)
ISBN: 1580627331 List Price: $14.95 Amazon Price: $3.39 Used Price: $4.65
True Thai is one of those rare and important cookbooks where cuisine and culture meet. Food lovers will come away with layers of understanding, discovering the soul of a country where cuisine is a sacred art.
True Thai takes us from the jostling Bangkok streets and canals to countryside rice paddles and mango groves, from distant mountain villages to Thailand's stately Royal Palace, delivering True Thai taste in every sense of the word.
Victor Sodsook, a native Thai, chef/owner of Los Angeles's celebrated Siamese Princess restaurant, has written the authoritative Thai cookbook that American cooks have been waiting for. True Thai satisfies an increasing public interest in the seductive flavors of Thai cuisine, and a decreasing emphasis on high-fat, high-calorie red meats, eggs, and oils. The lively, easy-to-follow recipes are tailor-made for today's adventurous, aware cook.
Most of the tools and ingredients used in True Thai are probably already in your kitchen. And its wide-ranging glossary of ingredients will help you select the most flavorful spices and freshest produce, as well as the best brands of key Thai ingredients like coconut milk and fish sauce. Among True Thai's 250 recipes, you'll find the many Thai dishes that have already won over Americans, such as Crispy Sweet Rice Noodles (mee krob) and soothing, aromatic Chicken-Coconut Soup with Siamese Ginger and Lemon Grass (tom kha kai). Everything is here, from the deliciously spiced barbecued chickens found in Thai provinces to the elaborate and time honored cuisines served to Thailand's royal family, such as King Rama V's Fried Rice. Since Thailand teems with both fresh- and saltwater fish and shellfish, you'll find an abundance of healthful, provocative seafood dishes, such as Ayuthaya Haw Mok Talay, a scrumptious mousse of curried fish, shrimp, and crab, redolent with chili and coconut milk, grilled and served in fragrant banana leaves.
Surprisingly light preparations for meat include Fiery Grilled Beef Salad, a classic of Bangkok cafe cuisine, and mu kratiem phrik Thai, a simple stir-fry of pork medallions sizzling with garlic and black pepper. The Thai Vegetarian Cooking chapter is really a whole book unto itself, encompassing its own blend of curry pastes, soups, appetizers, entrees, and one-dish meals-all completely free of animal or fish products. The Thai Salads chapter showcases such recipes as Coconut, Lemon, and Ginger Salad or Grilled Lobster Salad with Green Mango that demonstrate the great variety and sensuousness of this branch of Thai cooking. Drinks and desserts include such ethereal treats as Rose-Petal Sorbet and the refreshingly herbaceous Lemon Grass Tea, wonderful either hot or cold. There's also a chapter that shows how to marry these newfound Thai tastes with classic American cooking, through such improvisations as Bangkok Burgers with Marinated, Grilled Onions and Spicy Thai Ketchup.
True Thai is more than a cookbook; it is a collection of grace notes exemplifying Thai cuisine's dedication to pleasing the senses. There's even a chapter on preparing Thai-style table decorations, many of them as edible as they are lovely.
True Thai's 250 recipes, each with helpful and fascinating notes, present Thai cuisine with simplicity and elegance. True That is the most authentic, authoritative, and accessible Thai cookbook ever printed in English.
Author: Victor Sodsook
Hardcover:
432 pages
Company: William Morrow Cookbooks
(1995-06-21)
(1995-06-21)
ISBN: 0688099173 List Price: $34.95 Amazon Price: $15.95 Used Price: $3.51
Thailand the Beautiful Cookbook is a joyous celebration of Thailand its people, and its cuisine.
The range and diversity of Thai cooking is showcased in this magnificent collection of authentic recipes from each of the four regions of Thailand.
From the South, where the cooking reflects a Malay influence, comes a tantalizing array of curries and delicious seafood dishes. The Central Plains region, with the huge vibrant city of Bangkok as its focus is the most fertile, part of the country and is rich in fresh produce. The North has a very distinctive cuisine based on glutinous rice, and the dishes that accompany it are generally milder than those of the Central and Northeastern regions In the Northeast the influence of nearby Laos is felt and dishes tend to be highly spiced.
Thai-born chef and culinary expert Panurat Poladitmontri and his partner, Judy Lew, have prepared this superb collection of authentic, recipes, each of which has been individually photographed by leading food photographer John Hay and beautifully styled by Ann Creber. Internationally renowned photographers Luca Invernizzi Tettoni and John Hay present a spectacular collection of photographs to show Thailand's great scenic diversity, from the beaches and jungles of the South to the misty mountains of the North, and the varied lives of it's people. William Warren, who has spent many years in Thailand, writes with an insider's knowledge. He takes the reader on an absorbing trip around the country discussing the various influences--historical, physical, racial and cultural--that have formed the distinctive culture of the Thai people.
An extensive glossary ensures that any cooks who are unfamiliar with oriental ingredients and presentation will have no difficulty in bringing this wonderful selection of Thai dishes to their tables.
Real Thai has gone vegetarian! Everyone loves Thai food, but it's not easy to find truly meatless dishes. Thai cooking expert Nancie McDermott has developed inventive variations on traditional recipes, providing health-conscious cooks with a repertoire of meatless dishes that captures the vibrant spirit of Thailand. A helpful glossary introduces readers to the seemingly mysterious yet widely available ingredients and equipment used in Thai cooking and offers tips for finding or substituting them. With an emphasis on the classic techniques, ingredients, and flavors of Thai cuisine, this groundbreaking cookbook provides one hundred delicious recipes for everyday meals and special occasions.
Thailand has an increasingly well-known and well-loved repertoire of dishes, some more familiar than others. This culinary journey guides readers through Bangkok's markets to the seafood freshly cooked on the beaches of the Gulf of Thailand, to the sweet-makers of Phetchaburi province to the rice-growing hill tribes of the northern region.
The Food of Thailand features a myriad of dishes that make up modern Thai cuisine: from traditional green, red, and panaeng curries, eaten by every Thai, to salads like som tam and laap, redolent with herbs and chillies, and coconut-based soups, including the famous tom khaa kai.
To partner the recipes, special pages explore the essence of Thai food and cooking techniques. Subjects include:
Making fish sauce
Preparing som tam
Mixing and pounding curry pastes
Carving fruit.
About The Food of... series A culinary journey around the world.
Each book in The Food of... series is a comprehensive introduction to the world's great cuisine. These books feature more than 100 delicious recipes that highlight each country's culinary treasures. With instructive color photographs throughout, each recipe helps readers choose and identify produce, from vegetables and flavorings to street snacks, sweets, and colorful and exotic fruits. Feature sections explore the essence of each culture's food and cooking techniques.
Paperback:
296 pages
Company: Whitecap Books
(2006-02-04)
ISBN: 1552856828 List Price: $34.95 Amazon Price: $21.67 Used Price: $21.59
This practical guide to the traditional herbalism of Thailand contains an overview of the history, theory, and spirituality of traditional Thai medicine, with a focus on the application to modern Western life.
Author: C. Pierce Salguero
Paperback:
196 pages
Company: Findhorn Press
(2003-06-01)
ISBN: 1844090043 List Price: $15.95 Amazon Price: $9.53 Used Price: $9.54
Thai cuisine is considered one of the world's most delicious and continues to maintain its enormous popularity in North America with its unique blend of tastes: hot, sour, and sweet.
With fail-safe, easy-to-follow recipes, Simply Thai Cooking now includes fifteen new recipes and an expanded vegetarian and chicken section.
Create your favorites like Pad Thai, Yum Mamuang (Green Mango Salad), Nuer Num Mun Hoy (Beef with Oyster Sauce and Mushrooms) and Kaeng Khiao Wan Kai (Chicken in Thai Green Curry). Savor new tastes like Pad Kana (Chinese Broccoli with Shiitaki Mushrooms), Tom Ka Tofu (Coconut-Tofu Soup) and Kang Pa Kai (Jungle Curry Chicken).
Most of the dishes can be prepared in less than 30 minutes. Because these recipes provide excellent nutrition with little fat, they are as healthy as they are delicious.
Author: Wandee Young, Byron Ayanoglu
Paperback:
192 pages
Company: Robert Rose
(2003-09-06)
ISBN: 077880075X List Price: $19.95 Amazon Price: $10.42 Used Price: $11.50
The diversity of cooking styles and the delicious range of fresh ingredients are just two of the reasons for the allure of Southeast Asian cooking. With a selection of recipes showing the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries and exquisite Malaysian sambals, Southeast Asian Food is the authoritative book on the subject.
With the help of the author's clear and easy-to-follow instructions and her knowledge of the local foods, you'll be able to recreate these delightful, fragrant dishes in your own kitchen. As Brissenden says, "With the world full of same-tasting, instant approaches to Southeast Asian food through packets and jars, this book aims to serve as a guide to cooks who wish to enjoy its true freshness and variety by cooking it for themselves. If it also conveys a sense of a rich and diverse set of culinary traditions I shall be more than happy."
Famous for its exotic flavors and aromas, Thai cuisine offers culinary delights too numerous to describe. Suffice to say that the blending of the cuisines of the Chinese, Indian, Indonesian and Vietnamese cultures produces the delightful mouthwatering contrasts of sweet, sour, and hot spicy tastes. Master chef, Sukhum Kittivech, the owner of the popular Chan Dara restaurants, has selected 100 authentic and popular Thai dishes that are sure to please the palates of those who partake of the exotic dishes. Among the recipes offered are Pad Thai, Beef Panang, Shrimp & Pineapple Curry, Chicken Coconut Soup to Fried Bananas and more.
Most of the recipes are very easy to follow, with special sections on frequently used ingredients, seasonings, condiments and special sauces. All recipes are accompanied by full color pictures to assist the reader in proper dish presentation. This is an essential addition to Wei-Chuan¡¦s ¡§International Cuisine Series¡¨, and a ¡§must have¡¨ to the amateur as well as serious cooking aficionado.
If you've already been to Thailand, you may doubt that any book, even a Lonely Planet guide, could do justice to the bounty of wonderful food to be found there. With recipes for favorite dishes, mouthwatering photos, and excellent commentary, World Food Thailand will make a believer out of you. You'll learn basic phrases (for instance, if you want something hot and spicy, simply say: "châwp phèt"), the names of every delicious edible item seen at the market, and how to read menus. It's a great tool for preparing for a trip--with hints on what dishes not to miss in each region, from Muslim Curry in the south to Tôm Khaà Kài in Bangkok to Burmese-style curry in the north, as well as cultural pointers to help you avoid social gaffes. World Food Thailand also reflects the cultural and ethnic infusions that have added to Thai cuisine over that centuries, ranging from Chinese, Laotian, Malaysian, and even New World ingredients. Can you imagine Thai food without chilies and peanuts? Even if the only journey this book inspires is one to the grocery store, you'll be entering an exciting new era in your kitchen. --Jhana Bach
Author: Joe Cummings
Paperback:
288 pages
Company: Lonely Planet Publications
(2000-03)
ISBN: 1864500263 List Price: $12.95 Amazon Price: $364.74 Used Price: $15.00
As part of the Lets Eat Out! series, the Chinese, Indian and Thai Cuisine Passport is the 1st pocket size cuisine passport available to be carried with you in your purse, suit jacket pocket, briefcase, backpack anywhere around the corner and around the world. The dimensions are approximately 3-3/4 by 5-3/8 by 1/2. The passport allows you to scan the menu, quickly spot the safest choices and ask the right questions to avoid 10 common allergens hidden in food preparation.
The sample cuisine menus identify the name of each dish in its native language with the English equivalent. This information can help you navigate the menu and make informed choices based upon your special dietary needs.
The cuisine menu item descriptions summarize each dishs ingredients and the culinary preparation techniques involved. After each description, the following are detailed:
* Gluten-Free Decision Factors
* Food Allergen Preparation Considerations
The cuisine quick reference guides reflect where you may potentially encounter 10 common food allergens by each menu item at a glance. This information has been further confirmed by culinary experts and tested by various individuals impacted by food allergies and special diets on a global basis.
Chinese Cuisine includes:
* 2 soup options
* 4 chicken, seafood and vegetarian entrees
* 1 rice dish selection
* 1 dessert item
Indian Cuisine includes:
* 8 appetizer, soup and salad options
* 8 curry entrees
* 7 Tandoor and South Indian specialties
* 3 dessert items
Thai Cuisine includes:
* 6 appetizer and soup options
* 4 noodle and rice dishes
* 7 curry, beef, chicken and seafood entrees
* 3 dessert items
Author: Kim Koeller, Robert La France
Paperback:
104 pages
Illustrated
Company: R & R Publishing, LLC
(2005-10-30)
ISBN: 0976484528 List Price: $6.95 Amazon Price: $5.86 Used Price: $6.15
Illustrated with gorgeous photographs, this is the first book to treat vegetarian Thai cuisine in elegant hardcover style -- and at a pleasantly affordable price. Jacki Passmore is respected in culinary circles around the globe for her knowledge of Asian food. Here she presents an unbeatable collection of vegetarian Thai recipes, skillfully sidestepping meat without missing any favorites. Based on succulent noodles and rice, tangy sauces, crisp vegetables, and pungent herbs and spices, Thai cooking is ideal for today's health-conscious cooks, and these carefully crafted recipes make Thai flavor marvelously easy to achieve at home. From essentials like Cucumber Salad with Roast Peanut Dressing to zesty curries, soups, stir-fries, and more, The Vegetarian Table: Thailand deserves a central place in any kitchen where spice, adventure, and delicious vegetarian foods are welcome.
Thai food is best known for its bold flavors and manages an exquisite balance of spicy, sour, salty and sweet. For home cooks who love Thai food, Linda Stephen demystifies this cuisine and readily brings its authentic flavors to family meals.
Drawing on her extensive travels to Thailand, where she conducts tours and cooking classes, the author captures her love of Thai cuisine and shares her experiences. Her outstanding recipes require a minimum of preparation time, use simplified techniques, and result in colorful, fragrant dishes that seduce the senses.
A sampling of these magical dishes:
Starters: spring rolls with pork and shrimp; pumpkin and coconut soup
Perennial favorites: green mango salad; Pad Thai; garlic shrimp
Dishes to awaken the palate: chili beef with peppers; glazed spare ribs; chicken with asparagus and mint; sweet and sour scallops
Curries: green curry with chicken and eggplant; tofu with red curry; massaman beef curry; stir-fried curried pork satay
Vegetable side dishes: green beans with cashews and chilies; asparagus and tofu with roasted chili paste
Finishing touches: sticky rice with mango; Thai iced coffee.
Linda Stephen also adapts many common dishes to reflect Thai flavors, including Thai-style pulled pork and roasted chicken.
In these 200 delicious and authentic recipes illustrated with lush color photography, the author's expertise truly shines.
Author: Linda Stephens
Paperback:
288 pages
Company: Robert Rose
(2008-03-14)
ISBN: 0778801802 List Price: $24.95 Amazon Price: $13.39 Used Price: $12.19
With branches in Paris, Brussels, Copenhagen, and London, The Blue Elephant group are among the most successful Thai restaurants in the world. Serving Royal Thai Cuisine—a lighter, more refined version of traditional Thai cooking—the restaurants pride themselves on the authenticity of their menus. Their dedication and expertise is evident in such superb dishes as "Mud-Cha Chom Tarn" (steamed rainbow trout with lemon grass, tomatoes, and basil) and vegetarian specialties like "Thod Man Kao Phod" (sweet corn cakes). For all their sophistication, the recipes produce dishes of exquisite lightness that are surprisingly easy to prepare. This splendid cookbook is complete with 150 recipes, information on ingredients, and abundant color photos that capture the unique freshness and delicacy of Royal Thai Cuisine.
Author: John Hellon
Paperback:
160 pages
Company: Anova Books
(2001-03-01)
ISBN: 1862053030 List Price: $27.50 Amazon Price: $21.50 Used Price: $16.88
Americans love Thai food. Among the best cookbooks exploring this rich, tantalizing cuisine is chef-restaurateur Su-Mei Yu's Cracking the Coconut. Insisting that there can be no true Thai cooking without homemade "core" preparations (such as various chili pastes), Yu includes precise, accessible recipes for these and other essential ingredients while outlining fundamental techniques in vivid detail. Readers learn the proper hand motions for cracking a coconut, how to wrap ingredients in banana leaves, and how to work a mortar and pestle, the central Thai-kitchen implement. The book's 175 recipes are divided between chapters devoted to essential ingredients or dishes. The chapter on Thai curry ("the signature dish") explores the basics of preparing this exciting fare and includes such delicious recipes as Red Curry with Roasted Pork and Green Banana and Sweet Green Curry with Meatballs. A chapter called "The Secret of Thai Salads" offers recipes for a small repertoire of essential dressings and such tempting recipes as Apricot, Shrimp, and Pork Salad and a salad-feast called, simply, Lamb and Roast Duck. Yu provides cultural notes and cooking lore throughout the book, often drawing from her recipe-hunting travels abroad. It's hard to imagine a better start for anyone wishing to "cook Thai" than this fully illustrated book, which perfectly balances recipes and instruction to make it an innovative standout. --Arthur Boehm
Author: Su-mei Yu
Hardcover:
336 pages
Company: William Morrow Cookbooks
(2000-08-01)
(2000-07-03)
ISBN: 0688165427 List Price: $30.00 Amazon Price: $11.43 Used Price: $7.14
Ken Hom describes the basic techniques needed to recreate authentic Thai food and demonstrates 40 of the best-known dishes with step-by-step instructions. Photographs accompany every step from start to finish. Ken's foolproof instructions will guarantee excellent results every time -- whether you choose simple Pad Thai noodles, a Sour and Spicy Shrimp Soup or the more elaborate Red Duck Curry.
Author: Ken Hom
Hardcover:
290 pages
Company: Hylas Publishing
(2003-10-25)
ISBN: 1592580475 List Price: $19.95 Amazon Price: $19.70 Used Price: $9.95
Author: Grace Young, Steven Mark Needham
Hardcover:
96 pages
Company: Collins Pub San Francisco
(1993-03)
ISBN: 000255206X List Price: $14.95 Amazon Price: $12.75 Used Price: $1.95
First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments. This book's clear black-and-white photographs make it easy to identify ingredients in your local supermarkets or Asian grocery, while Cost's carefully researched notes explain how to select, store, and cook with these wonderful foods. Cost also includes more than 130 simple recipes for sumptuous Asian specialties. Cooks can create the dramatic flavors of China, Japan, and southeast Asia in their own kitchens with this indispensable resource.
Author: Bruce Cost
Paperback:
336 pages
Company: William Morrow Cookbooks
(2000-09-01)
(2000-09-05)
ISBN: 006093204X List Price: $18.00 Amazon Price: $9.99 Used Price: $4.53
Nowadays, everyone who entertains is looking for outstanding casual fare that will allow them to spend more time with their guests. Dishes must be quick and easy to prepare (or able to be made ahead) and filled with the purest ingredients for optimum flavor. The Best of Gourmet, Featuring the Flavors of Thailand is filled with twenty-eight such menus-most are very relaxed, all are absolutely delicious.
For example, after a chilly day on the slopes, you may want to treat your houseguests to A Ski House Dinner. Begin the evening around the fire with champagne and a large platter of ever-so-tender smoked salmon with cilantro cream. Later, roasted veal chops with shallots, tomatoes, and olive jus nestled on pillows of soft polenta make a rich, indulgent entrée. And before everyone retires, a heavenly warm chocolate raspberry pudding cake, made the day before and reheated, is served with a glass of cognac.
When the summer heats up, why not spend A Weekend at the Shore with friends? You'll have three clever menus in hand that take advantage of the season's abundant fresh produce, include plenty of make-ahead dishes, and satisfy hearty seaside appetites. On Saturday morning you can serve Breakfast on the Beach with buttery-rich baked blueberry-pecan French toast. Lunch Indoors includes a serve-yourself composed salad of classic favorites and a lovely rhubarb rice pudding. Then, after a long day in the sun, Dinner on the Deck promises a seafood meal to remember with curry-marinated mussels, followed by grilled lobster with Southeast Asian dipping sauce.
Or perhaps a last-minute Beyond Backyard Basics dinner is closer to what you had in mind? This little gem of a menu features ratatouille with penne-a heavenly jumble of roasted eggplants, onions, yellow squash, and red bell peppers, with plum tomatoes, garlic, thyme, parsley, and basil. For dessert, multicolored grapes perched atop pastry cream in puff pastry shells make a scrumptious and ever-so-pretty choice.
So which menu will you try first? You'll find more than eighty pages of exquisite full-color photographs to help you decide. Altogether, this volume holds more than 350 recipes-including the very best recipes that appeared in Gourmet's food columns during 1999. There are hundreds of dishes that can be made in forty-five minutes or less (look for the clock symbol ð); plenty of leaner and lighter selections (look for the feather symbol F); seasonal ideas for everything from apples to zucchini; and an impressive array of tempting sweets and snacks.
This year's Cuisines of the World section turns to the intriguing flavors of Thailand with a traditional dinner for eight and a collection of Thai snacks. Dishes such as steamed red snapper with ginger, grilled beef salad, fish cakes, and coconut ice cream demonstrate the sweet, sour, hot, and salty tastes of this fascinating country. Informative primers and exquisite full-color photos add further insight.
Twenty-four more brand-new recipes appear in a special section featuring Unusual Pastas and Grains. From fresh rice noodles to Israeli couscous to wheat berries, and much more, these unique pantry items will undoubtedly expand your palette of flavors.
Just when you thought you had tasted it all, along comes a cookbook that opens up a world of new possibilities-The Best of Gourmet
Author: Gourmet Magazine Editors
Hardcover:
288 pages
Company: Random House
(2000-04-25)
(2000-04-25)
ISBN: 0375504311 List Price: $35.00 Amazon Price: $7.24 Used Price: $1.28
This classic work was one of the first books to bring authentic Thai cuisine to a Western audience. First published in the 1980s, it set the standard to which all subsequent books followed. It first takes the reader through a brief history of Thailand before introducing the 10 essential ingredients and the most common techniques. Clear, approachable recipes are split into regions—from the more basic fare of the countryside to special-occasion dishes and the more elaborate cooking of Bangkok. Here is the genuine food of the Thai people, presented with passion and authority. Vatcharin Bhumichitr, a widely respected chef and cookbook author, is also a well-known restaurateur; he recently opened Tamarind Thai in Miami.
Author: Vatcharin Bhumichitr
Paperback:
223 pages
Company: Pavilion
(2005-07-01)
ISBN: 1862057060 List Price: $16.95 Amazon Price: $10.32 Used Price: $8.95
Siam Cuisine is a unique restaurant in Berkeley, California, which has been acclaimed since the early eighties for serving authentic Thai food rivaling that in Bangkok restaurants. Gathered here are more than 100 recipes for their superbly cooked dishes—chicken simmered in red curry with coconut and bamboo shoots...prawns and calamari with sweet basil and chilies...coconut soup with pickled garlic and red preserved bean curd.
Author: Kwanruan Aksomboon, Diana Hiranaga, Somchai Aksomboon
Paperback:
220 pages
Company: North Atlantic Books
(1993-01-07)
(1993-01-07)
ISBN: 1556430744 List Price: $18.95 Amazon Price: $2.00 Used Price: $0.94
Author: Jean Andrews
Hardcover:
261 pages
Company: University of North Texas Press
(1999-11)
ISBN: 1574410709 List Price: $29.95 Amazon Price: $20.33 Used Price: $19.99
Touring the four main regions of Thailand, chef Vatcharin Bhumichitr presents 150 authentic recipes, complete with a guide to basic ingredients and 70 color photos of the country and its food.
Thai cuisine offers some of the most complex and delicious flavors to be found in the world of food. Often, however, with its myriad of seemingly exotic ingredients and methods, it is impossible to replicate in your kitchen. But take heart! New Thai Cuisine shows you how the wonderful tastes of Thailand can be prepared in your own home. Chef Nathan Hyam has studied Thai cuisine for over a decade and has mastered the art of Thai cooking for Western kitchens. With practical tips on how to substitute ingredients to adjust to your palate and how to master Thai cooking techniques, you'll soon find yourself on an exotic journey of the tastebuds.
Thai Cooking Made Easy brings over 60 magnificent Thai treats into your kitchen. From fiery hot soups to tangy seafood dishes, this book captures the savory tastes and heavenly flavors of Thai cuisine. Step-by-step recipes show you how to make evergreen Thai dishes such as tom yam soup, pineapple fried rice, and jub chai (mixed vegetables stew). More than 60 full-color photographs bring each dish to life on the page, with flavorful sauces, delicious salads, tempting main dishes and sinful deserts making this the perfect introduction to Thai cuisine. The important elements of this book-the straightforward recipes, careful ingredient listings, and step-by-step instructions-will have you cooking up a Thai culinary storm in no time at all!
Spiral-bound:
96 pages
Company: Periplus Editions
(2005-04-15)
ISBN: 0794601561 List Price: $10.95 Amazon Price: $5.90 Used Price: $5.50
Join Chef Martin Yan as he visits Asia on an insider's tour of three of the continent's most dynamic culinary traditions. Collecting recipes from top hotels and restaurants, food stalls, and home kitchens, Martin provides a definitive look at Asian cuisine in all its diversity. He first visits Hong Kong to explore the creative wonders of this culinary crossroads. Martin then heads to Taiwan, where he uncovers a microcosm of all of Chinese cuisine, with elements derived from every region and style found on the mainland. Finally, Martin takes his inaugural tour of Thailand, experiencing the many facets of the country's cuisine, from the seaside villages of the south to the bustling streets of Chiang Mai in the north. The companion book to his latest public television show, MARTIN YAN'S ASIAN FAVORITES continues Chef Yan's fascinating exploration of the cultures and cuisines of Asia.
Author: Martin Yan
Paperback:
260 pages
Company: Ten Speed Press
(2001-11)
ISBN: 1580083706 List Price: $21.95 Amazon Price: $7.00 Used Price: $3.50
Here are 130 authentic Thai vegetarian recipes to captivate the palate, richly enhanced with color photos of the country and the food. American measures.
Author: Vatcharin Bhumichitr
Hardcover:
160 pages
Company: Pavilion Books
(2003-04)
ISBN: 1862055807 List Price: $17.99 Amazon Price: Used Price: $34.99
This most comprehensive collection of excitingly hot and spicy recipes makes the most of chili peppers, cayenne, cardamon, allspice, ginger, garam masala, turmeric and many other spices.
Author: Rudy Le Bois
Paperback:
264 pages
Company: Southwater
(2006-06-25)
ISBN: 1844761614 List Price: $18.99 Amazon Price: $10.18 Used Price: $8.50
Madhur Jaffrey's Step-by-Step Cooking fearlessly brings the intense flavors of Hong Kong, Korea, Japan, Thailand, the Philippines, Vietnam, Indonesia, Malaysia, and India to American home kitchens. Madhur Jaffrey's World Vegetarian made Jaffrey a household name, and her Indian cookbooks have garnered her wide recognition as a doyenne of Indian cooking. Here she extends that authority to take readers on a culinary tour of the Far East, and offers more than 150 easy-to-follow recipes that bring the extensive palate of Asian culinary treasures home.
The tantalizing recipes represent the broad spectrum of flavors and cooking techniques found throughout Asia. Hot, sweet, salty, and sour burst in popular dishes like Thai Hot and Sour Prawn Soup, and the intense flavors of fresh herbs shine in dishes like Vietnamese Aromatic and Spicy Beef Stew. Chicken may be poached, shredded, and tossed with a spicy sesame sauce for Bon Bon Chicken in Hong Kong; sautéed with bamboo shoots, mushrooms, and black beans in Malaysia; or smothered with a heady spice paste of chilies, shallots, and turmeric, and roasted whole wrapped in banana leaves in Indonesia.
An informative introduction includes helpful guidance on equipment and the various cooking techniques used. Invaluable tips, charming personal anecdotes, helpful menu suggestions, and gorgeous color photographs sprinkled throughout convey Jaffrey's deep passion for the foods and traditions of this stunning and vibrant corner of the world. --Robin Donovan
This beautiful new book is not only a visual catalogue, it includes over 100 wonderful fragrant recipes to try out, as well as the fascinating history and traditions surrounding this rich culture.
In Simple Thai Cookery, Ken Hom takes you step by step through 40 of the most popular Thai dishes—from Spicy Noodle Salad and comforting Coconut Chicken Soup to pungent Red Pork Curry. The tried-and-true recipes include appetizing soups and starters, quick and easy fish, meat, and vegetarian main courses, and a variety of savory accompaniments. Step-by-step instructions and color photos accompany each stage of the preparations, and with a menu-planner and guide to essential ingredients, this is a book that will inspire cooks of every ability.
Author: Ken Hom
Paperback:
128 pages
Company: BBC Books
(2006-02-01)
(2007-03-27)
ISBN: 0563493283 List Price: $18.95 Amazon Price: $11.67 Used Price: $7.80
500 illustrated recipes include meals to suit every appetite and occasion, from lightly-spiced snacks and finger food to sweet-sour main course dishes, plus a delicious array of vegetarian options and desserts.
Author: Puangkram C. Schmitz, Michael J. Worman
Paperback:
180 pages
Company: Kodansha International (JPN)
(1997-11)
ISBN: 477002181X List Price: $19.95 Amazon Price: $12.35 Used Price: $2.74
Over 350 delicious classic and traditional Thai, Chinese and Asian recipes, each naturally low in fat or authentically reworked in a special healthy version
A virtual cooking class in your own kitchen, these recipes demystify Asian Ingredients and cooking methods. Helen Brierty, owner of the internationally acclaimed Spirit House restaurant at Yandina Queensland, and head chef Annette Fear have brought together their most popular and requested dishes, which have been enjoyed for years by diners at the restaurant and taught to students at its hands-on cooking school.
Author: Helen Brierty, Annette Fear
Paperback:
192 pages
Company: New Holland Publishers,
(2004-09-30)
ISBN: 174110145X List Price: $24.95 Amazon Price: $14.88 Used Price: $9.94
At the Table of Jim Thompson is a unique introduction to the house of Jim Thompson and the cuisine served at the three Jim Thompson restaurants in Bangkok, one which is located just outside the Jim Thompson House, another within the main silk shop and the third in an old house on Saladaeng Road. The recipes are prefaced with an introduction by William Warren, filled with reminiscences of the times spent and the illustrious guests who sat at Jim Thompson¹s table. Over 80 recipes are featured, divided into nine sections for easy reference. Traditional Thai recipes for curries and rice dishes are given a prominent place, while space is also made for novel fusion dishes which give a unique Western twist to conventional Thai dishes. Readers can either use individual recipes to create light meals and snacks, or pick and choose across sections to create a full-course meal complete with starter and dessert. The book is lavishly illustrated with stylish photography which spotlights the attractive texture and hue of the dishes. A glossary provides readers with quick, easy access to Thai terms and culinary references.
Hardcover:
108 pages
Company: Archipelago Press (SG)
(2005-04-30)
ISBN: 9814068322 List Price: $20.00 Amazon Price: Used Price: $111.65
Australian Women's Weekly cookbooks have enjoyed more than two decades of success. Available in 100 countries and a dozen different languages, these books Australian Women's Weekly Standard Format Series have sold more than 2 million copies in Canada. Their amazing success rests on three points: the recipes are for today's food, the dishes are quick and simple to make, and each recipe has been triple-tested, guaranteeing that it works the first time, and every time.
Author: Maryanne Blacker
Paperback:
120 pages
Company: A C P Pub Pty Ltd
(2004-07-31)
ISBN: 0949128333 List Price: $13.74 Amazon Price: $9.92 Used Price: $0.01
It's Hot represents two cuisines that are generally though of as spicy, or hot. A second meaning is that the two cuisines are the fastest growing restaurant theme openings in the world today, "New Orleans" and "Thai". Surprisingly they both rely on many of the same herbs and spices for their distinctive tastes, but with little comparison in taste. This book explores the history of the two cultures and spices and herbs through the centuries. Descriptions and illustrations of the herbs and recipes are numerous.
Paperback:
225 pages
Company: Bourbon Street Bar & Restaurant
(2007-12-31)
ISBN: 9749272285 List Price: $17.95 Amazon Price: $17.95
This collection of nearly 100 dishes is true to the culinary traditions of Laos, from Young Banana Tree Soup and Catfish Salad to Nam Lao (mixed ingredients in a rice paper wrap). Accompanying the recipes are vignettes about the food and culture of Laos and an extensive glossary.
Learn about the unique and exotic cultures, people and products of Thailand.
Author: Ronald L. Krannich, Caryl Rae Krannich
Paperback:
278 pages
Company: Impact Publications
(1995-09)
ISBN: 1570230439 List Price: $14.95 Amazon Price: $14.95 Used Price: $3.70
Author: Daniel Green
Paperback:
174 pages
Company: Book Promotion & Services Ltd
(2003-12)
ISBN: 9747248794 List Price: $28.95 Amazon Price: $28.92 Used Price: $28.91
Here are fabulous ideas for every occasion: soups, appetizers and light bites; fish and shellfish dishes; meat and poultry; rice, noodles and wrappers; vegetarian dishes, vegetables amd salads. Low-fat versions of famous classic and familiar favourites,
Author: Jane Bamforth
Paperback:
128 pages
Company: Southwater
(2007-12-25)
ISBN: 1844763676 List Price: $16.99 Amazon Price: $10.27 Used Price: $10.99
The book includes all the most famous, popular and classic Thai dishes, and then goes on to feature dozens of more innovative and contemporary ideas and variations. Galangal, Chicken and Coconut Soup, Scented Fish Salad, Red Chicken Curry with Bamboo Shoots, Lemon Grass Pork, Pak Choi with Lime Dressing and Papayas in Jasmine Flower Syrup are just a handful of the delights featured on these pages.
Thailand's culinary traditions have succeeded in remaining untouched by western influence, whilst skilfully adapting some of the principle elements of Chinese and Indian cuisine, such as mastering the art of harmoniously balancing flavours and mixing spices. The experience of eating Thai food is complemented by the exquisite presentation of its dishes, where fruit and vegetables are moulded and carved into surprising forms, and the table delicately decorated to please the eye.
Author: Ian Chalermkittichai, Tasanai Phian-o-Pas, David Thompson
Paperback:
118 pages
Company:
(2006)
List Price: Amazon Price: $6.00 Used Price: $5.89
The Thai cuisine is based on simple, fresh ingredients. Many, such as fresh root ginger, garlic and soy sauce, will be familiar to many cooks, but others such as galangal lemon grass, plum sauce maybe less familiar.
Author: Becky Johnson
Paperback:
96 pages
Company: Southwater
(2005-06-25)
ISBN: 1844761398 List Price: $17.99 Amazon Price: $10.90 Used Price: $11.13
There's hot food, and then there's hotter still. Lovers of the latter should find Jackie Passmore's Fire & Spice a chile-fueled windfall. Passmore, an award-winning cookbook author, has traveled widely in Thailand, Malaysia, China, and India, tasting, cooking, and collecting recipes. More than 200 of these appear in this aptly titled book that celebrates Asian culinary exuberance.
Following a chile guide and an ingredient glossary listing everything from aamchur (ground dried green mango), to wasabi (the pungent Japanese root), Passmore divides the recipes among chapters such as "Soups and S
Shopping Guide 
Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals -- as often as they like.
Nancie McDermott, widely regarded as the American expert on Thai cooking, offers a clear, straightforward approach to dishes that many Westerners have tasted only in restaurants. In Real Thai, she demystifies once and for all every aspect of this flavorful, healthy cuisine. Organized geographically by region, over 100 tempting, easy-to-follow recipes explore not only dishes that may be familiar to Americans, such as Chicken Coconut Soup and Pork Satay, but also lesser-known local specialties such as Crab Cakes with Cilantro Paste, Fish with Yellow Curry Steamed in Banana Leaves, Sticky Rice with Mangoes, and Son-in-Law Eggs. Including advice on basic utensils and techniques, a glossary of ingredients, a list of shopping sources, and a section of suggested menus, this is the definitive guide for novice and expert alike to the diverse flavors of a regional Asian cuisine that is rapidly becoming an international favorite.
Here is a great collection of Thai recipes in terms of taste and execution for the home cook, adjusted to please Western vegetarian tastes. Enjoy salads, soups, stir-fries and curries, beautifully illustrated with full-color photographs. The author regularly appears as a guest chef at major culinary schools.
Sumptuous Thai dishes you can make at home! 
Real Thai has gone vegetarian! Everyone loves Thai food, but it's not easy to find truly meatless dishes. Thai cooking expert Nancie McDermott has developed inventive variations on traditional recipes, providing health-conscious cooks with a repertoire of meatless dishes that captures the vibrant spirit of Thailand. A helpful glossary introduces readers to the seemingly mysterious yet widely available ingredients and equipment used in Thai cooking and offers tips for finding or substituting them. With an emphasis on the classic techniques, ingredients, and flavors of Thai cuisine, this groundbreaking cookbook provides one hundred delicious recipes for everyday meals and special occasions.
Author: Keo Sananikone
Author: Robert Carmack, Sompon Nabnian
Author: Sri Owen
Famous for its exotic flavors and aromas, Thai cuisine offers culinary delights too numerous to describe. Suffice to say that the blending of the cuisines of the Chinese, Indian, Indonesian and Vietnamese cultures produces the delightful mouthwatering contrasts of sweet, sour, and hot spicy tastes. Master chef, Sukhum Kittivech, the owner of the popular Chan Dara restaurants, has selected 100 authentic and popular Thai dishes that are sure to please the palates of those who partake of the exotic dishes. Among the recipes offered are Pad Thai, Beef Panang, Shrimp & Pineapple Curry, Chicken Coconut Soup to Fried Bananas and more. 
If you've already been to Thailand, you may doubt that any book, even a Lonely Planet guide, could do justice to the bounty of wonderful food to be found there. With recipes for favorite dishes, mouthwatering photos, and excellent commentary, World Food Thailand will make a believer out of you. You'll learn basic phrases (for instance, if you want something hot and spicy, simply say: "châwp phèt"), the names of every delicious edible item seen at the market, and how to read menus. It's a great tool for preparing for a trip--with hints on what dishes not to miss in each region, from Muslim Curry in the south to Tôm Khaà Kài in Bangkok to Burmese-style curry in the north, as well as cultural pointers to help you avoid social gaffes. World Food Thailand also reflects the cultural and ethnic infusions that have added to Thai cuisine over that centuries, ranging from Chinese, Laotian, Malaysian, and even New World ingredients. Can you imagine Thai food without chilies and peanuts? Even if the only journey this book inspires is one to the grocery store, you'll be entering an exciting new era in your kitchen. --Jhana Bach 
As part of the Lets Eat Out! series, the Chinese, Indian and Thai Cuisine Passport is the 1st pocket size cuisine passport available to be carried with you in your purse, suit jacket pocket, briefcase, backpack anywhere around the corner and around the world. The dimensions are approximately 3-3/4 by 5-3/8 by 1/2. The passport allows you to scan the menu, quickly spot the safest choices and ask the right questions to avoid 10 common allergens hidden in food preparation.
The sample cuisine menus identify the name of each dish in its native language with the English equivalent. This information can help you navigate the menu and make informed choices based upon your special dietary needs.
The cuisine menu item descriptions summarize each dishs ingredients and the culinary preparation techniques involved. After each description, the following are detailed:
* Gluten-Free Decision Factors
* Food Allergen Preparation Considerations
The cuisine quick reference guides reflect where you may potentially encounter 10 common food allergens by each menu item at a glance. This information has been further confirmed by culinary experts and tested by various individuals impacted by food allergies and special diets on a global basis.
Chinese Cuisine includes:
* 2 soup options
* 4 chicken, seafood and vegetarian entrees
* 1 rice dish selection
* 1 dessert item
Indian Cuisine includes:
* 8 appetizer, soup and salad options
* 8 curry entrees
* 7 Tandoor and South Indian specialties
* 3 dessert items
Thai Cuisine includes:
* 6 appetizer and soup options
* 4 noodle and rice dishes
* 7 curry, beef, chicken and seafood entrees
* 3 dessert items
Illustrated with gorgeous photographs, this is the first book to treat vegetarian Thai cuisine in elegant hardcover style -- and at a pleasantly affordable price. Jacki Passmore is respected in culinary circles around the globe for her knowledge of Asian food. Here she presents an unbeatable collection of vegetarian Thai recipes, skillfully sidestepping meat without missing any favorites. Based on succulent noodles and rice, tangy sauces, crisp vegetables, and pungent herbs and spices, Thai cooking is ideal for today's health-conscious cooks, and these carefully crafted recipes make Thai flavor marvelously easy to achieve at home. From essentials like Cucumber Salad with Roast Peanut Dressing to zesty curries, soups, stir-fries, and more, The Vegetarian Table: Thailand deserves a central place in any kitchen where spice, adventure, and delicious vegetarian foods are welcome.
Author: Kasma Loha-Unchit
Americans love Thai food. Among the best cookbooks exploring this rich, tantalizing cuisine is chef-restaurateur Su-Mei Yu's Cracking the Coconut. Insisting that there can be no true Thai cooking without homemade "core" preparations (such as various chili pastes), Yu includes precise, accessible recipes for these and other essential ingredients while outlining fundamental techniques in vivid detail. Readers learn the proper hand motions for cracking a coconut, how to wrap ingredients in banana leaves, and how to work a mortar and pestle, the central Thai-kitchen implement. The book's 175 recipes are divided between chapters devoted to essential ingredients or dishes. The chapter on Thai curry ("the signature dish") explores the basics of preparing this exciting fare and includes such delicious recipes as Red Curry with Roasted Pork and Green Banana and Sweet Green Curry with Meatballs. A chapter called "The Secret of Thai Salads" offers recipes for a small repertoire of essential dressings and such tempting recipes as Apricot, Shrimp, and Pork Salad and a salad-feast called, simply, Lamb and Roast Duck. Yu provides cultural notes and cooking lore throughout the book, often drawing from her recipe-hunting travels abroad. It's hard to imagine a better start for anyone wishing to "cook Thai" than this fully illustrated book, which perfectly balances recipes and instruction to make it an innovative standout. --Arthur Boehm
Author: Kit Chan
Author: Sven Krauss, Laurent Ganguillet, Luca Invernizzi Tettoni, Vira Sanguanwong
Ken Hom describes the basic techniques needed to recreate authentic Thai food and demonstrates 40 of the best-known dishes with step-by-step instructions. Photographs accompany every step from start to finish. Ken's foolproof instructions will guarantee excellent results every time -- whether you choose simple Pad Thai noodles, a Sour and Spicy Shrimp Soup or the more elaborate Red Duck Curry.
Author: Ken Hom
Nowadays, everyone who entertains is looking for outstanding casual fare that will allow them to spend more time with their guests. Dishes must be quick and easy to prepare (or able to be made ahead) and filled with the purest ingredients for optimum flavor. The Best of Gourmet, Featuring the Flavors of Thailand is filled with twenty-eight such menus-most are very relaxed, all are absolutely delicious.
Siam Cuisine is a unique restaurant in Berkeley, California, which has been acclaimed since the early eighties for serving authentic Thai food rivaling that in Bangkok restaurants. Gathered here are more than 100 recipes for their superbly cooked dishes—chicken simmered in red curry with coconut and bamboo shoots...prawns and calamari with sweet basil and chilies...coconut soup with pickled garlic and red preserved bean curd.
Author: Jean Andrews
Author: Vatcharin Bhumichitr
Touring the four main regions of Thailand, chef Vatcharin Bhumichitr presents 150 authentic recipes, complete with a guide to basic ingredients and 70 color photos of the country and its food.
Author: Chat Mingkwan, CHAT MINGKWAN
Join Chef Martin Yan as he visits Asia on an insider's tour of three of the continent's most dynamic culinary traditions. Collecting recipes from top hotels and restaurants, food stalls, and home kitchens, Martin provides a definitive look at Asian cuisine in all its diversity. He first visits Hong Kong to explore the creative wonders of this culinary crossroads. Martin then heads to Taiwan, where he uncovers a microcosm of all of Chinese cuisine, with elements derived from every region and style found on the mainland. Finally, Martin takes his inaugural tour of Thailand, experiencing the many facets of the country's cuisine, from the seaside villages of the south to the bustling streets of Chiang Mai in the north. The companion book to his latest public television show, MARTIN YAN'S ASIAN FAVORITES continues Chef Yan's fascinating exploration of the cultures and cuisines of Asia.
Here are 130 authentic Thai vegetarian recipes to captivate the palate, richly enhanced with color photos of the country and the food. American measures.
This most comprehensive collection of excitingly hot and spicy recipes makes the most of chili peppers, cayenne, cardamon, allspice, ginger, garam masala, turmeric and many other spices.
Madhur Jaffrey's Step-by-Step Cooking fearlessly brings the intense flavors of Hong Kong, Korea, Japan, Thailand, the Philippines, Vietnam, Indonesia, Malaysia, and India to American home kitchens. Madhur Jaffrey's World Vegetarian made Jaffrey a household name, and her Indian cookbooks have garnered her wide recognition as a doyenne of Indian cooking. Here she extends that authority to take readers on a culinary tour of the Far East, and offers more than 150 easy-to-follow recipes that bring the extensive palate of Asian culinary treasures home.
Author: Anne Johnson
This beautiful new book is not only a visual catalogue, it includes over 100 wonderful fragrant recipes to try out, as well as the fascinating history and traditions surrounding this rich culture.
Author: Supenn Harrison, Judy Monroe
500 illustrated recipes include meals to suit every appetite and occasion, from lightly-spiced snacks and finger food to sweet-sour main course dishes, plus a delicious array of vegetarian options and desserts.
Author: Puangkram C. Schmitz, Michael J. Worman
Over 350 delicious classic and traditional Thai, Chinese and Asian recipes, each naturally low in fat or authentically reworked in a special healthy version
Paperback:
112 pages
A virtual cooking class in your own kitchen, these recipes demystify Asian Ingredients and cooking methods. Helen Brierty, owner of the internationally acclaimed Spirit House restaurant at Yandina Queensland, and head chef Annette Fear have brought together their most popular and requested dishes, which have been enjoyed for years by diners at the restaurant and taught to students at its hands-on cooking school.
At the Table of Jim Thompson is a unique introduction to the house of Jim Thompson and the cuisine served at the three Jim Thompson restaurants in Bangkok, one which is located just outside the Jim Thompson House, another within the main silk shop and the third in an old house on Saladaeng Road. The recipes are prefaced with an introduction by William Warren, filled with reminiscences of the times spent and the illustrious guests who sat at Jim Thompson¹s table. Over 80 recipes are featured, divided into nine sections for easy reference. Traditional Thai recipes for curries and rice dishes are given a prominent place, while space is also made for novel fusion dishes which give a unique Western twist to conventional Thai dishes. Readers can either use individual recipes to create light meals and snacks, or pick and choose across sections to create a full-course meal complete with starter and dessert. The book is lavishly illustrated with stylish photography which spotlights the attractive texture and hue of the dishes. A glossary provides readers with quick, easy access to Thai terms and culinary references.
It's Hot represents two cuisines that are generally though of as spicy, or hot. A second meaning is that the two cuisines are the fastest growing restaurant theme openings in the world today, "New Orleans" and "Thai". Surprisingly they both rely on many of the same herbs and spices for their distinctive tastes, but with little comparison in taste. This book explores the history of the two cultures and spices and herbs through the centuries. Descriptions and illustrations of the herbs and recipes are numerous.
Learn about the unique and exotic cultures, people and products of Thailand.
Author: Daniel Green
Author: Matthew Locricchio
Here are fabulous ideas for every occasion: soups, appetizers and light bites; fish and shellfish dishes; meat and poultry; rice, noodles and wrappers; vegetarian dishes, vegetables amd salads. Low-fat versions of famous classic and familiar favourites,
Author: Roseline Ngcheong-Lum
Thailand's culinary traditions have succeeded in remaining untouched by western influence, whilst skilfully adapting some of the principle elements of Chinese and Indian cuisine, such as mastering the art of harmoniously balancing flavours and mixing spices. The experience of eating Thai food is complemented by the exquisite presentation of its dishes, where fruit and vegetables are moulded and carved into surprising forms, and the table delicately decorated to please the eye.
The Thai cuisine is based on simple, fresh ingredients. Many, such as fresh root ginger, garlic and soy sauce, will be familiar to many cooks, but others such as galangal lemon grass, plum sauce maybe less familiar.
Author: Srisawat & Jonglertjesdawong
Author: Keith Floyd
There's hot food, and then there's hotter still. Lovers of the latter should find Jackie Passmore's Fire & Spice a chile-fueled windfall. Passmore, an award-winning cookbook author, has traveled widely in Thailand, Malaysia, China, and India, tasting, cooking, and collecting recipes. More than 200 of these appear in this aptly titled book that celebrates Asian culinary exuberance.