The Everything Thai Cookbook: From Pad Thai to Lemongrass Chicken Skewers--300 Tasty, Tempting Thai Dishes to You Can Make at Home (Everything Series)

The Everything Thai Cookbook: From Pad Thai to Lemongrass Chicken Skewers--300 Tasty, Tempting Thai Dishes to You Can Make at Home (Everything Series)
Average customer rating:

preposterous

Great Recipies and Easy to Follow

No photos - Not authentic enough - Okay for Americanized Thai

I like it

The recipes I've tried have been GREAT!

The Everything Thai Cookbook: From Pad Thai to Lemongrass Chicken Skewers--300 Tasty, Tempting Thai Dishes to You Can Make at Home (Everything Series)
Jennifer Malott Kotylo
Manufacturer: Adams Media Corporation
ProductGroup: Book
Binding: Paperback

General | Baking | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
Thai | Asian | Regional & International | Cooking, Food & Wine | Subjects | Books
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ASIN: 1580627331

Book Description

Sumptuous Thai dishes you can make at home!

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

Customer Reviews:

preposterous.......2006-08-02

I have not yet tried any of the recipes but felt I must respond to the critic who lambasted fish sauce-how ridiculous. Does he (she) not know that all Thai and most Vietnamese dishes have fish sauce in them? Perhaps the reviewer would be happier having a Thai dish from McDonald's or someplace similar.

Great Recipies and Easy to Follow.......2006-04-30

This book is super easy to follow and has tons of great tasting recipies.

No photos - Not authentic enough - Okay for Americanized Thai.......2006-01-21

Purchased this book with high hopes based on other reviews. I was very disappointed in the fact that there are NO PICTURES at all. I am a visual person, and enjoy seeing pictures of dishes; especially ones that can be a bit complex. The substitutions of Thai ingredients completely change the dish. Ginger is not the same flavor as Galangal....I could go on and on. The authentic ingredients are not too difficult to find these days. You can order online or just go to a specialty Market. It IS worth the trip to get the right stuff to cook these dishes with. If you like more authentic books with pictures, pass on this one. Try templeofthai.com for a great website and supplier.

I like it.......2005-02-27

I like the recipes in the book overall. So far I have only tried the pad thai and it came out delicious. I made a double batch and have been eating it all week, mmmm its so good. I have a tip on getting any hard to find ingredients, try natural food stores, they stock asian stuff sometimes.

The recipes I've tried have been GREAT!.......2003-06-06

I was a bit intimidated to try to cook Thai food. It just seemed like it would be so difficult! The other Thai cookbooks I've looked at seemed a little too scary- how am I supposed to shop for the ingredients if I don't know what they are? This cookbook did a GREAT job of explaining things to me- from the ingredients to the cooking methods involved. Even better, the food is AWESOME! The meals are similar to what I get at my favorite sit-down Thai restaurant. This book is well worth the money for anyone who enjoys Thai food.

Cracking the Coconut: Classic Thai Home Cooking

Average customer rating:

Excellent, traditional thai cooking...
My favorite book on Thai cooking
Delicious food but time consuming
Ignore the negative reviews
Very nicely done!

Cracking the Coconut: Classic Thai Home Cooking
Su-mei Yu
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

Asian Grilling: 85 Satay, Kebabs, Skewers and Other Asian-Inspired Recipes for Your Barbecue
True Thai: The Modern Art of Thai Cooking
Thai Food
Real Thai: The Best of Thailand's Regional Cooking
Thailand: The Beautiful Cookbook

ASIN: 0688165427

Amazon.com

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

Book Description

For centuries Thai cooking has been among the world's most highly regarded cuisines and also among the most mysterious. For the first time the tastes, techniques, and traditions of Thai home cooking have been gathered into one extraordinary book: Cracking the Coconut by renowned Thai chef, teacher, and writer Su-Mei Yu.

More than a simple recipe book, this is a masterful work about the art and history of Thai cooking and the people who have shaped it. But, most important, it's about preparing, eating, and thoroughly enjoying the food of Thailand.

By taking readers step by step through shopping, preparing, and serving, Cracking the Coconut dispels the notion that Thai cooking is difficult. With Su-Mei's engaging narrative and easy-to-follow recipes, Thai cooking is suddenly accessible to everyone.

The wonder of Thai food begins with exquisite contrasts in flavors and textures. Su-Mei carefully explains each ingredient and its importance. Rice is the soul of Thai cooking; coconut is its heart; salt, garlic, cilantro, and peppercorns are its spirit; chile water is the crown jewel; and chiles (prikk) and fish sauce (namm pla) are the high notes and accents in the final dish.

Su-Mei shows you how, through the simple acts of mincing, pounding, and grinding, spices release their wonderfully fragrant oils and scents as they evolve into pastes. These spice pastes are what adds the intensity and depth of flavor so unique to Thai cooking. And of course, there are very detailed instructions for cracking a coconut.

You'll be able to create such evocatively titled dishes as Crying Tiger, Galloping Horse, and A Thief's Salad, which taste as intriguing as they sound. More familiar dishes such as satÉ with peanut sauce, mee krob, cucumber salad, and padd Thai will easily become family favorites.

Cracking the Coconut allows cooks of all levels to re-create the beauty and elegance of Thai home cooking in their own kitchens. From silky Steamed Fish Custard in Banana Pouches and Spicy Green Papaya Salad to zesty sauces and accompaniments to desserts that rival those of any cuisine, Cracking the Coconut will take you on a culinary journey never before possible.

Customer Reviews:

Excellent, traditional thai cooking... .......2005-02-02

I watched Su-Mei Yu's being interviewed locally here in San Diego. After seeing it, I decided to try her restaurant here. It's a great local Thai noodle restaurant and serves her famous excellent Thai Chicken.

Upon eating there twice, I decide to buy her 2 books. I absolutely love her book. Her dishes optimizes the combination of sweet, salt, sour, spicy that you REALLY can't figure out the breakdown of elements of spices when you eat the food.

After making rounds at the local Asian grocery store to buy all the ingredients one afternoon (couldn't find green peppercorns or Thai white peppercorns), I adventured making her Crying Tiger dish, a Bangkok Chicken dish that they don't serve here in US. It was awesome!! My mouth still salivates when I think of this dish. It's so good that I made it again the next day for dinner.

Can't wait to discover some of her other recipes. Being Asian American, Su-Mei Yu also incorporates some famous Chinese dishes as well!!

My favorite book on Thai cooking.......2004-05-16

I will probably have to buy a new copy in the next couple of years because the one I currently own is falling apart...especially the sections on making curry pastes. My favorite by far is the Panang Chile Paste. Takes awhile to make, so I usually make several batches at once. I have also substituted chicken, pork, shrimp and white fish for beef in the Panang Neur recipe.

I have used several Thai cookbooks in the last twenty years. This is the only one that has satisfied me. I do wish there were more diagrams and illustrations.

Delicious food but time consuming.......2003-05-21

Su-Mei Yu's book is tasty and yet informative. Not knowing a lot about Thai culture, I found the chapters breaking down the origins of the food to be most interesting. In one instance she gives a synopsis of how important the coconut is to the Thais but also explains how to prepare the coconut so you will be able to prepare the food authentic Thai-style. The instructions on how to prepare the food are very concise and simple.

Most of the recipes are from scratch, which means if you have limited time, it is not the cookbook for you (on avg it takes me 2 hrs to create one dish including the chopping/pounding of the curries and cooking time). All the curries/chile waters/pad thai involve many ingredients, so unless you have a strong interest in Asian cooking, it might not be worthwhile to purchase the book for one recipe. For example, she talks about creating tamarind juice from soaking tamarind pulp in water and advises against short-cuts such as pre-processed tamarind juice. Unless you have other recipes you want to use this ingredient for, its going to sit in your cupboard. I also found that the recipes call for a huge amount of spicy chiles, so cut down on it if you can't handle the heat.

Also, there are a minimal amount of pictures in the book, if you don't have any idea what certain ingredients look like or haven't had exposure to Thai food, you might have a hard time figuring out what the dishes are supposed to look like. Pictures of the ingredients would be very helpful as well.

Overall, the book is one of my favourites. Well written and entertaining, it is a cookbook for serious (and patient) cooks. The recipes are delicious and the flavours are complex. But for beginners of Asian cooking or for people on the go, you might want to try something simpler.

Ignore the negative reviews.......2003-03-10

This is the best book on Thai cooking I have come across. I beleive it would be the only book I would like to be a castaway with. I have a great collection of cook books , including all the classics but this is rapidly becoming my favorite. The recipies work, the text is personal and friendly, and the illustrations marvelous. The Thai names for the recipies are funny and authentic but not found in other books. This adds to the fun of cooking the food.
I have just returned from Koh Samui where I had Thai cooking classes and these recipies are right in line with what I learned. The American sustitutions are helpful for cooking here but the book tells how to be authentic too. Actually I have found most of the strange ingredients fresh here in good old Texas.
I hope to visit the author's restaurant someday. A truely wonderful book. Buy it now.

Very nicely done!.......2002-04-17

I had some hesitation in purchasing this book because the name didn't seem very thai, (half thai myself and was raised on the "real deal" as well as have been in several towns in thailand for months at a time pre-cooking years, I didn't want an americanized version of thai food) but then I had seen you on the show Cooking Live where your methods were in the same manner my mother cooks, but more of an easier measuring manner as opposed to trying to write down her recipes by watching her and her "eyeing" measurements! I just have to know the measurements before trying to alter it!

I love this book and would highly recommend it to anyone who would want to learn the basics in traditional and not americanized thai cooking, and also who is not wanting to take the lazy way out as that other reviewer was referring. The book is to show you how to make it from scratch, and not looking for a review of canned goods or just out of the can. If all of the ingredients were exactly the same and just in a can, why would a cookbook even be needed?

I don't know of many grocery stores, let alone asian markets, ESPECIALLY in California that wouldn't have fish sauce! I've lived in 4 different parts of the country since leaving home, and haven't ever had any problem in finding the majority of the ingredients shown in this book. From Indianapolis, to Phoenix, to Las Vegas and now a very small town in Michigan, they have their own asian section in the local grocery stores!

Also, such as the other reviewer criticized Pad thai, each creation varies in the preparation per cook as it would in any family, just as I'm sure everyone has a different way to prepare something as simple as meatloaf. I love this book and its a good substitution for moms cooking, but yes every time I'm at home, I do put in my orders for my moms home cooking, just as any other person would with a great cooking mom! Khap Kuhn Ka Su-Mei!

Vatch's Thai Kitchen: Thai Dishes To Cook At Home
Average customer rating:

Smallish book of Splashy Thai inspired recipes. Fair.

Vatch's Thai Kitchen: Thai Dishes To Cook At Home
Vatcharin Bhumichitr
Manufacturer: Ryland Peters & Small
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books
Thai | Asian | Regional & International | Cooking, Food & Wine | Subjects | Books
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ASIN: 184172808X

Book Description

Delicious to eat and easy to cook, Thai is everyone's favourite Asian cuisine. "Vatch's Thai Kitchen" is an impressive collection of recipes written especially for people cooking in a regular Western kitchen, using Thai ingredients widely available in supermarkets and Asian stores. If you haven't cooked Thai before, start with easy nibbles to serve with drinks such as Shrimp Wrapped in Crisp Noodles; graduate to one-dish meals like Pad Thai or Spicy Duck with Sticky Rice; and complement your meal with the wonderful salads and soups for which Thailand is known - try Chicken Salad with Mint and Roasted Sesame Seeds and Cauliflower Soup with Mushrooms and Coconut. Finish with tempting sweet things and drinks, such as Coconut Ice Cream.

Customer Reviews:

Smallish book of Splashy Thai inspired recipes. Fair........2005-04-26

`Vatch's Thai Kitchen' by chef Vatcharin Bhumichitr is a relatively inexpensive (cover price $24.95) collection of recipes and adaptations of recipes he prepares in his various restaurants in London and Miami. My first impression is that this is a book on the fast track to the budget tables at Borders and Barnes and Noble, as it is in an oversized format with big pictures and a less than big name publisher. But one can be wrong about these things, so I press on.

If a book is very good (at least five stars) or very bad (three stars or less), you can tell it after reading a page or two. I cannot tell after a few pages whether this book is very good or very bad, so there is a good chance that you can also reliably assign four stars after just two or three pages, but I will go further, because it is easy for a four star book to still have strong appeal to a special audience.

There are at least two special audiences that can do better than this book. The first is easily those who want a taste of real Thai cooking from an authoritative source. As luck would have it, there is an excellent, authoritative book in English on Thai cooking, the book `Thai Food' by David Thompson', published by Ten Speed Press. While this book lists for $40, it has 670 pages compared to the thin 144 pages from chef Vatch. Thompson's book has been criticized for being pretty parochial for requiring a lot of hard to find Thai ingredients.

Bhumichitr's book promises to give recipes one can make with ingredients available at your local supermarket. Well, I think not. He has several recipes that make use of ingredients I tend to have a hard time finding even at my local megamart. Lemongrass is becoming pretty common these days, but I still cannot find Kafir lime leaves on a regular basis, and I have never found fresh galangal, even in New York City in Chinatown, Dean and Delucca, or Zabars. The best I did was a tin of dried galangal. So, if you are going to the trouble of ordering ingredients through the Internet, why not simply get Thompson's authoritative book to begin with.

I also found more than one case where the basic style of Thai food as described by Thompson is violated by Bhumichitr's dishes. Thompson says Thai salads are simple affairs with little added to distract from the featured ingredient. Bhumichitr's salads seem to have everything but the kitchen sink.

I have other difficulties with this book. While I am usually willing to forgive a few minor errors in recipe writing, they usually mean that a book containing such lapses in editing are not suitable for beginning cooks, since an experienced cook will easily think through the lapses. In this book, I think the prep instructions are not very carefully checked, as there are several times when I believe the intention was to peal vegetables, yet there is no mention of this step. I am also not thrilled about the author's stating that deep-frying can be done with equal ease with either a wok or a deep fryer.

The introductory section on ingredients looks good, but I think it is only fair at best. There are several Asian ingredients used in the recipes that are not covered in the chapter on ingredients. I also question some of the statements in this section, as when the author says that galangal was `immensely popular' in late Medieval Europe. I checked my medieval cookbooks and found it mentioned in only one out of three books, and only in a minor role in a few less common recipes. There was no mention of it in my Renaissance cookbook. Much of the effort going into this section is wasted, as there are pictures of some of the ingredients, but nothing to connect those pictures to the text. Tsk, tsk.

So this book is certainly of little value for people interested in authentic Thai cuisine or to people interested in easy Thai cooking. One audience that may find value here is experienced Thai cooks who want to add interesting entertaining recipes to their arsenal. Many of the recipes are easy, with very fancy, elaborate looking results. For that purpose, almost every recipe is accompanied by a better than average photograph of the dish. This is not something you will get from `Thai Food', so, if this is your cup of tea, then this book will help you.

While I have not reviewed it, if you are interested in Thai cooking and find Thompson's book a bit dry, try Alford and Duguid's book `Hot, Sour, Salty, Sweet'.

Average customer rating:

Very Easy, No Fuss Thai Cooking for Non-Chefs
Just like in Thailand!
GREAT recipes for thai dishes ---outstanding amateur chef
Authentically Easy

Thai Home Cooking
Robert Carmack , and Sompon Nabnian
Manufacturer: Apple Press
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Quick & Easy Thai: 70 Everyday Recipes
Foolproof Thai Cooking: Popular and Easy Recipes from the World's Favorite Asian Chef (Foolproof Cooking Series)
Japanese Home Cooking (Essential Asian Kitchen)
Keo's Thai Cuisine
The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World

ASIN: 1840924438

Customer Reviews:

Very Easy, No Fuss Thai Cooking for Non-Chefs.......2004-01-26

I borrowed this book from the library first and then I had to buy it after trying some of the recipes. Most thai cookbooks are so complicated and tedious. This one was so easy with very clear instructions and it even shows pictures of each exotic ingredient (and how to clean and prepare them) so you'll know what to look for in the asian food store. Buy this; it's worth it!

Just like in Thailand!.......2003-02-18

My husband and I have spent several months in Thailand and have been looking for a way to replicate authentic Thai dishes...this book is it! The pictures are just stunning...we were paging through and found a dish my husband had had many times for lunch in Thailand(Phad krapow neua); he knew how to say the dish (phonetically) but we didn't know how to spell it so we had no way of looking it up...but a picture is worth a thousand words! It came out perfectly, just like in Thailand.

The section for ingredients was extremely helpful, too. I just took the book with me to the asian grocery store, and pointed out what we needed (I can't believe we found Thai basil!)

Can't wait to try more dishes!

GREAT recipes for thai dishes ---outstanding amateur chef.......2003-02-13

The recipes in this book are wonderful. I have cooked the green and red curries, the pad thai, and the tom kha gai. I'm going to cook the Chang Mai noodles next. I was looking for a good approximation of the wonderful Thai food I had in D.C., and with some tweaking, was able to match it. A couple tips: If you're new to cooking thai food, DON'T SKIP ANYTHING UNLESS THE DIRECTIONS SPECIFICALLY SAY YOU MAY! There is a section devoted to ingredients that you should read carefully. In my opinion, a thai curry is NO GOOD without genuine kaffir lime leaves, which are hard to come by. I found them in the frozen section of an asian grocery store. Also, if you fry the curry pastes, they stay for up to 2 months. Last, a note on flavor. The curries needed a little more sweentess for me to be perfect. Try adding 1/2 tablespoon more palm sugar to the red or green SUACES if you have the same problem. Also, don't be afraid to reduce the number of chilies in the SAUCES (don't know about the pastes themselves though). Lastly, a food processor makes any of these dishes relatively easy. Besides that, once you get the basic ingredients, you can make many of these dishes, over and over again, making it cost efficient. This book is a wonderful intro to tasty thai food.

Authentically Easy.......2002-02-11

I wrote this book, and I can say unequivocally, it is authentically easy. With recipes supplied from the Chiang Mai Thai Cooking School in northern Thailand, proving true to Thai cooking became my labor of love. Tips for time saving are regularly added, as are substitutions for those without an ethnic market in their vicinity. Chili afficionadoes will relish that capsicum quantities have not been decreased, but not all dishes are hot. And when the real Thai foods are very hot, variable quantities are recommended. Northern-non-coconut based curry are included, and as befits Thai cooking, numerous vegetarian variations also provided. But most of all, this book begins with curry pastes -- either store bought or home prepared -- and then shows myriad dishes using these delicious pastes. These are recipes as Thais cook them at home -- but written with a Western understanding. As with any home made meal, these recipes are variably easy -- not etched in stone. People around the world -- whether in Anchorage or Australia, Minnesotta or England, will be able to cook from this book. And the vibrant, authentic flavors will be the final test.

Light And Hearty: From Pad Thai to Cassoulet, Healthy Home-Style Recipes from Around the World

Average customer rating:

Light And Hearty: From Pad Thai to Cassoulet, Healthy Home-Style Recipes from Around the World
Jeanne Jones
Manufacturer: Three Rivers Press
ProductGroup: Book
Binding: Paperback

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Tanita BC533 Glass Innerscan Body Composition Monitor

ASIN: 0517880911
Release Date: 1994-05-03

Book Description

Beautiful full-color photographs and quick and easy recipes bring to life the tasty international specialties--all of them low in fat and cholesterol and high in fiber. This is the ideal source book for cooks who want to eat smart but also want to eat well. Full-color photographs.

Thai Home-Cooking from Kamolmal's Kitchen

Average customer rating:

Still one of the best ...
The Best Thai Cook Book
Best of thai books I have
Thai favorites
Make this your first Thai cookbook!

Thai Home-Cooking from Kamolmal's Kitchen
William Crawford , and Kamolmal Pootaraksa
Manufacturer: Plume
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Customer Reviews:

Still one of the best ..........2006-12-05

This is still one of the best Thai cookbooks and I've been collecting them for years - not Americanized, uses real Thai ingredients - a delight!

The Best Thai Cook Book.......2004-01-05

I had the pleasure of taking a cooking class from Kamolmal Pootaraksa in August of 1986. I have tried almost all of the recipes in the book with success as long as I keep to the instructions. Kamolmal comes from Bangkok Thailand where her family has owned and operated a Thai restaurant for 3 generations. She placed a lot of care in the cooking class and also in her cookbook. She sincerely wants Americans to learn the secrets of Thai cuisine. I'm ordering 2 more books to keep in case I loose my original. It is the only book I do not loan out to anyone.

Best of thai books I have.......2003-12-11

I have many thai cookbooks and have been cooking thai for years. This is my favorite thai cook book.

Thai favorites.......2001-11-17

This unassuming paperback is my favorite Thai cookbook. It explains clearly and simply the common ingredients, where to get them and how to handle them. The basic curries are an aromatic delight while assembling, and my dinner guests always give the final results rave reviews. The cooking techniques are clearly explained and easy to follow. What more can you ask from a cookbook? Well, beautiful photos of food presentations, I suppose--but I'm usually disappointed with the results of those cookbooks!

Make this your first Thai cookbook!.......2000-12-15

I have five Thai cooking books and this is by far my favorite. It has easy to follow instructions with descriptions of desired results, such as "stir fry until golden brown but not crispy", instead of "stir fry 5-7 minutes". Most all of the recipes I've tried are delicious and I return to them time and time again. And all of the ingredients required are easily available at your asian market. This isn't the newest Thai cookbook out there, but it's the best one I've tried.

Easy Thai Cookbook: The Step-By-Step Guide to Deliciously Easy Thai Food at Home

Average customer rating:

Gorgeous Photos and Great Recipes!

Easy Thai Cookbook: The Step-By-Step Guide to Deliciously Easy Thai Food at Home
Sallie Morris
Manufacturer: Duncan Baird
ProductGroup: Book
Binding: Spiral-bound

General | Cooking, Food & Wine | Subjects | Books

Book Description

This wonderful collection guides you through every step, demonstrating all the basics needed to master this delicious cuisine. There are more than 70 recipes for salads, curries, stir-fries, fried, steamed, and grilled foods, and desserts: such luscious meals as Tom Yam soup, fish cakes, steamed mussels, green chicken curry, and stir-fry duck are all made tantalizingly easy. Also provided is a cross-referenced collection of 12 meal plans, from simple dinners for you and your family to exotic feasts for friends and guests. With stunning photography throughout and a CD of evocative music to cook and eat to, this is the one-stop Thai cookbook for beginners.

Customer Reviews:

Gorgeous Photos and Great Recipes!.......2007-09-14

I love just about everything about this cookbook. First of all, it is a very nice size and it has high quality, glossy paper with a beautiful photo for just about every recipe. It is spiral bound, so it is easy to flip through, and the pages lie flat while you are trying to cook and read a recipe at the same time.

At first I was intimidated by some of the Asian products that were unfamiliar to me, but so far I have been able to find just about everything that is called for. I'm still having a problem convincing myself to add ground up dried shrimp into the pumpkin soup, but it looks so beautiful and delicious that I am going to have to try it. If I had only known how easy Thai cooking really is, I would have tried it a long time ago. Who knew what a magical flavor a little lemongrass, lime leaves and chili paste could bring!

Home Cooking Hot & Spice: Sizzling Dishes Made Easy

Average customer rating:

Home Cooking Hot & Spice: Sizzling Dishes Made Easy

Manufacturer: Parragon Publishing
ProductGroup: Book
Binding: Hardcover
ASIN: 1405443847

Product Description

This fantastic 6-1/2" x 8-1/4" cookbook offers an eclectic collection of Indian and Thai hot and spicy recipes. All of the recipes are easy to follow and use fresh ingredients, producing dishes that are packed with flavor and visual appeal. The book contains cook's tips, step-by-step instructions, and hundreds of beautiful color photographs. Dishes for vegetarians are included.

Beginners Thai ("Australian Women's Weekly" Home Library)

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Beginners Thai ("Australian Women's Weekly" Home Library)

Manufacturer: ACP Publishing Pty Ltd
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Book Description

About Australian Women's Weekly:

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.

Easy Thai Style Cookery ("Australian Women's Weekly" Home Library)

Average customer rating:

Easy Thai Style Cookery ("Australian Women's Weekly" Home Library)
Maryanne Blacker
Manufacturer: A C P Pub Pty Ltd
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Book Description

About Australian Women's Weekly:

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