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Product Description
Early in my three-year sojourn in Thailand, I made the common observation that Thai people seem to eat all the time. Read the first page
Concordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
The recipes are imaginative, healthy, straightforward to make, and they work beautifully. Many of them are vegan, and adaptations are usually suggested for those which are not. A "Basic Recipes" section gives recipes for essentials such as the different curry pastes, roasted chilli paste, vegetable stock, and "mushroom mince" (which she has invented to replace minced meat in traditional recipes).
Some examples of recipes included are:
Crispy spring rolls with sweet and hot garlic sauce
Green papaya salad
Jasmine rice soup with mushrooms, green onions and crispy garlic
Red curry with eggplant and sweet peppers
Butternut squash in fresh green curry
Firecracker broccoli
Coconut ice cream
Thai iced tea
To my surprise, Thai cookery turned out not just to be possible for vegetarians and vegans (an astonishing number of recipes are here, and meat-eaters will certainly not feel deprived), but the ingredients are easy to find, the recipes easy to make, and the results are dazzling.
The recipes are imaginative, healthy, straightforward to make, and they work beautifully. Many of them are vegan, and adaptations are usually suggested for those which are not. A "Basic Recipes" section gives recipes for essentials such as the different curry pastes, roasted chilli paste, vegetable stock, and "mushroom mince" (which she has invented to replace minced meat in traditional recipes).
Some examples of recipes included are:
Crispy spring rolls with sweet and hot garlic sauce
Green papaya salad
Jasmine rice soup with mushrooms, green onions and crispy garlic
Red curry with eggplant and sweet peppers
Butternut squash in fresh green curry
Firecracker broccoli
Coconut ice cream
Thai iced tea
To my surprise, Thai cookery turned out not just to be possible for vegetarians and vegans (an astonishing number of recipes are here, and meat-eaters will certainly not feel deprived), but the ingredients are easy to find, the recipes easy to make, and the results are dazzling.
In response to the reviewer who wondered if this cookbook was on the short side because of its vegetarianism -- removing fish paste/fish sauce from Thai food is non-trivial, since it's in almost everything. In some dishes, it mainly adds salt, and soy sauce can (and is) a usual substitute. Others, I'd imagine, just don't taste right without it. That said, I'd love it if this cookbook were longer, since what it includes is wonderful.
If you're not vegetarian, the same author has a non-veggie thai cookbook as well. (According to the specs, it's a few pages shorter, but I haven't looked at it.)
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