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Product Description
Product Description
Discover how to create delicious Thai dishes using easily available ingredients and with surprisingly little effort. Kris Dhillon explains the basic principles of Thai cooking - fresh, flavoursome ingredients, correctly combined and quickly cooked - so that you can achieve the wonderful flavours Thai cooking is famous for. Many Thai restaurants in the Western world barely capture the true essence of Thai food but Kris shows how you can match the best Thai food from Thailand. Recipes of this book include perfect pad thai, easy stir fries, aromatic soups, Thai tempura, quick vegetarian side dishes like steamed bok choy and garlicky broccolini, and a large variety of curries including the classic Thai green curry.
About the Author
Kris Dhillon writes with the authority of an accomplished restaurateur. With many years of experience and thousands of satisfied customers she is still flattered by the popularity of her recipes and by the volume of interest and debate they continue to provoke. Her book, The Curry Secret, is widely acknowledged as the Holy Grail of curry cook books.
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Customer Reviews
Most Helpful Customer Reviews
28 of 28 people found the following review helpful
Format:Paperback
This reasonably priced paperback is what I call a kitchen workhorse. One of those books you go back to time and time again for basic techniques and information. It is not a glossy coffee table book with photos to die for - it has no photos at all.
Instead this book talks you through the basic ingredients of Thai cooking - what does what, why you use it and what to substitute if you can't get it. It has a section on growing your own herbs for authentic flavour. It has a chapter on equipment, and cooking techniques. It explains how to get the right balances in flavour. There is a chapter on Thai curry pastes, describing and explaining them all, and even tells you how to jazz up store bought curry pastes. It then takes you to the step by step recipes. These go from a step by step guide to perfect steamed jasmine rice, which not only tells you what to do, but more importantly why, to recipes for perfect pad thai, with tips and important points to remember for instance;
"Cook your pad thai in one or two serves only: too much food in the wok will stew rather than stir-fry and you won't get that lovely `wok' flavour."
This book is almost the Thai cooking version of Nicholas Clee's "Don't Sweat the Aubergine: What Works in the Kitchen and Why"
The reason to buy this book is that it cost's no more than a one meal readymade fancy pack of Thai spices, and you will never need to buy a ready meal again.
Instead this book talks you through the basic ingredients of Thai cooking - what does what, why you use it and what to substitute if you can't get it. It has a section on growing your own herbs for authentic flavour. It has a chapter on equipment, and cooking techniques. It explains how to get the right balances in flavour. There is a chapter on Thai curry pastes, describing and explaining them all, and even tells you how to jazz up store bought curry pastes. It then takes you to the step by step recipes. These go from a step by step guide to perfect steamed jasmine rice, which not only tells you what to do, but more importantly why, to recipes for perfect pad thai, with tips and important points to remember for instance;
"Cook your pad thai in one or two serves only: too much food in the wok will stew rather than stir-fry and you won't get that lovely `wok' flavour."
This book is almost the Thai cooking version of Nicholas Clee's "Don't Sweat the Aubergine: What Works in the Kitchen and Why"
The reason to buy this book is that it cost's no more than a one meal readymade fancy pack of Thai spices, and you will never need to buy a ready meal again.
6 of 6 people found the following review helpful
Format:Paperback
This no frills book delivers just what it says on the title page, at least for the recipes we have tried so far. It gets that balance of flavours created by those combinations of exotic herbs and spices so distinctive of South East Asian Cooking off to perfection. A proper cook book and a real bargain at the price.
2 of 2 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
I love the Curry Secret book and although I cook a lot of Thai dishes I was interested to see if this book contained different recipes. I don't think there was anything in it which could not be sourced in a more authentic Thai cook book. With the Curry Secret there is a base sauce which once cooked can be used along with various spices and ingredients to make many exciting dishes. By nature Thai cooking is a combination of quick stir fry dishes which do not take as long to prepare so no real secrets here just a more anglicized version.
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Most Recent Customer Reviews
Great book at a good price
Despite being an experienced cook I am new to Thai cookery and since I have previously bought the Takeaway Secrets book I thought I'd give this one a try also. Read more
Published 2 months ago by farge
Does what it says it will!
This is a good little book. Even if you don't follow the recipes exactly, it will give you lots of ideas and 'structures' that you can follow to improve your Thai cuisine. Read more
Published 4 months ago by D. Izod
Authentic Thai cuisine, one of the best books i've ever bought
I bought this book as a stab in the dark after being very impressed with Kris Dhillons Curry book. I must say, genuinely, that it is the best oriental/thai cookbook i've found. Read more
Published 4 months ago by vickynewton
A let down
Following the amazing Curry Secret book from the same author I thought I was going to be in with a treat but tried a few recipes and they didnt turn out well at all. Read more
Published 11 months ago by D Moore
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