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Thai Home Cooking: Quick, Easy, Delicious Recipes to Make at Home (Essential Asian Kitchen Series)
Average Customer Rating: 
List Price:
$19.95
Asia Trips Trips Price:
$13.57
Your Savings: $ 6.38 ( 32% )
Subject To Change Without Notice
Availability: Usually ships in 1 to 2 months
Manufacturer: Periplus Editions
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Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9780794650056
ISBN: 0794650058
Label: Periplus Editions
Manufacturer: Periplus Editions
Number Of Items: 1
Number Of Pages: 128
Publication Date: 2001-01-02
Publisher: Periplus Editions
Studio: Periplus Editions
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Editorial Reviews:
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A pioneer in publishing authentic cookbooks from around the world, Periplus Editions is proud to introduce the first three titles in its newest series: The Essential Asian Kitchen. Each title includes a comprehensive introduction to the country's cuisine, utensils, and ingredients, as well as step-by-step food preparation and cooking techniques. Featuring carefully selected recipes, authentic ingredients, and beautiful photography, The Essential Asian Kitchen is perfect for chefs of all levels. A welcome addition to this new series, Thai Home Cooking features a sumptuous selection of dishes that make use of Thailand's unique blends of hot, sweet, sour, and salty. From gai yang chicken with lemongrass to stir-fried beef with red curry, this fabulous cookbook is the perfect introduction to Thai cooking. Readers will learn how to prepare fresh curries, tangy salads, pan-fried noodles, and barbecued seafood from a collection of traditional Thai recipes coupled with beautiful full-color photographs of each dish. Like the other books in the new Essential Asian Kitchen series, this edition includes a comprehensive introduction to Thai cuisine, utensils, and ingredients, as well as step-by-step food preparation and cooking techniques. With Thai Home Cooking readers are sure to master these wonderful Asian recipes in no time, and they will never have to order pad thai "to go" again.
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Spotlight customer reviews:
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Customer Rating:
Summary: Very Easy, No Fuss Thai Cooking for Non-Chefs
Comment: 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!
Customer Rating:
Summary: Just like in Thailand!
Comment: 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!
Customer Rating:
Summary: GREAT recipes for thai dishes ---outstanding amateur chef
Comment: 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.
Customer Rating:
Summary: Authentically Easy
Comment: 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.
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