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Thai Cookery Secrets
 
 

Thai Cookery Secrets [Kindle Edition]

Kris Dhillon
4.1 out of 5 stars  See all reviews (22 customer reviews)

Print List Price: £5.99
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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 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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More About the Author

Kris Dhillon was born in the Punjab, a lush, fertile region located in the North West of India and considered to be the food basket of India. Her parents were farmers and growing, harvesting, preserving and cooking food was an important part of their lives.

The family migrated to England in the late 1950's when Kris was just five years old. Her passion for food was kindled watching her parents lovingly grow and nurture ingredients that were not available in England, in a small back garden and an unfamiliar climate. Home grown herbs and vegetables featured daily to produce delicious meals and unlike most children her age, Kris was keen to join in with the preparation and cooking. So much so that by the time she was just 8 years old, she could make chapattis and by the time she was 12, Kris was often cooking for the entire family.

About twelve years later, Kris returned to India to visit family and friends. Expecting to be bored, and alienated by a country of which she had little memory. She was instead, absolutely fascinated by it.

She found the fields were full of fresh produce; corn, sugar cane, spinach, mustard greens, chillies, radishes, turnips, carrots, marrows, aubergines, spring onions, garlic and herbs. Kris was particularly invigorated by the freshness, variety and diversity of the many wonderful ingredients that she was not familiar with because at that time they were not available in England.

Her growing interest and love of fresh food was consolidated during that visit when, plucking a carrot from the ground, she bit into it and tasted for the first time the intense flavour and sweetness of a carrot, grown as it should be and as fresh as it could possibly get. She often recounts that experience to her children and in fact anyone who will listen.

Meal times took on a special meaning to her and during that year in India, she learnt how to make many traditional Indian dishes and sweets from her grandmother and aunts.

Kris was in her late twenties when she got involved with cooking on a commercial basis, opening an Indian Restaurant and later, a successful catering business in Wolverhampton. It was then she became aware of the essential differences in the methods used for restaurant curries and the need to reveal these to lovers of Indian food wanting to recreate their favourite dishes in their own kitchens. The Curry Secret was published in 1989 and twenty years on it is as popular as ever. In 2009 Kris released her long-awaited follow up book, The New Curry Secret, which mouthwatering new recipes for Chicken Chettinad, Lamb Kalia, Balti Subzi, Beef Badami, Fish Ambotik, Malabar Prawn Biryani, to name just a few. The New Curry Secret also includes a new recipe for the curry sauce - which smells great even in the making! Plus labour-saving ideas and tips to make cooking your favourite Indian restaurant food at home even easier.

Kris now spends her time between Australia, where her children live, and England where she has her roots. Kris recently purchased 8 acres of beautiful sheep grazing country some 280 kilometres west of Sydney and is in the process of turning it into an oasis for growing all her own organic fruit and vegetables, not to mention her favourite herbs and spices.

Please visit www.krisdhillon.com for more details of Kris's life long love of food and cooking and her efforts to grow organic fruit and vegetables in Australia.



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Customer Reviews

Most Helpful Customer Reviews
35 of 35 people found the following review helpful
5.0 out of 5 stars A kitchen workhorse. 16 May 2010
By Kindle Customer VINE VOICE
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.
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8 of 8 people found the following review helpful
5.0 out of 5 stars Authentic taste 11 Feb 2011
By grouser
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.
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8 of 8 people found the following review helpful
3.0 out of 5 stars Disappointed 16 Feb 2012
Format:Paperback|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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1 of 1 people found the following review helpful
1.0 out of 5 stars Tastless 27 Feb 2014
Format:Paperback|Verified Purchase
I had great hopes for this book and went out and bought all the spices and a blender, but after that it went downhill all the dishes I tried were bland and nowhere like a restaurant meal
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7 of 9 people found the following review helpful
2.0 out of 5 stars A let down 29 Jun 2011
By D Moore
Format:Paperback|Verified Purchase
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. Not sure if it was me or the books fault but given the expense and difficulty in finding some of the hard to find ingredients it might be better to opt for dining out instead. If you want a great book buy her indian receipe book - The Curry Secret but leave the Thai alone.
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5.0 out of 5 stars Fabluous recipes 20 Feb 2014
Format:Paperback|Verified Purchase
If you love Thai food you'll love this book!

I've tried out a few of the recipes and everyone has been fab
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5.0 out of 5 stars Excellent 8 Feb 2014
Format:Paperback|Verified Purchase
Clear instructions, well presented with pictures, good recipes. I would definitely recommend this book.
A good book for novice cooks.
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4.0 out of 5 stars Appetizing stuff! 16 Nov 2013
Format:Kindle Edition|Verified Purchase
Kris Dhillon has put together a great little book and I can't wait to give the recipes a bash. The instructions are clear and the recipes are not complicated. I have voted four stars because the book contains no pictures. I always like to see a picture in order to get an approximate idea as to what the fish should look like.
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Most Recent Customer Reviews
5.0 out of 5 stars Great book with easy to follow recipes
Very fast delivery, Great book with easy to follow recipes.
Published 1 month ago by hippylin
3.0 out of 5 stars Good to have on the shelf
Not a book that will last well in the kitchen environment. It is printed on poor quality paper and not well bound but it does come up with some good recipes and tips for authentic... Read more
Published 13 months ago by adgilcan
5.0 out of 5 stars yummy
great easy to follow little cook book, tried three recipes in one week-end, everyone loved them. recommended to a friend.
Published 13 months ago by she c
4.0 out of 5 stars Lovely
Great food from a great book. If you are also a fan of Indian food you must try the 'Curry Secret' too
Published 16 months ago by kate3150
5.0 out of 5 stars Tasty
Making up the base sauces and freezing them into ice cube trays makes cooking meals so quick & easy. The meals taste so good like restaurant standard.
Published 17 months ago by S. Dix
5.0 out of 5 stars Simples
Just what I was after
Simple wholesome recipients with clear instructions. Only down side is no pictures. Would recommend to all
Published 22 months ago by Miss E L McIntosh
1.0 out of 5 stars Wouldn't recommend
Very cheap looking on very cheap printing paper, bought as a gift but sorry it won't be given, its a very thin paper back, the images are very mis leading!
Published 23 months ago by a l acton
5.0 out of 5 stars Interesting and informative
Very good and easy to follow covering all aspect of the Thai cuisine. Uncovers the secrets of this delicious food.
Published 23 months ago by Christine Ditchfield
4.0 out of 5 stars Easy to do recipes
Tough this book is merely as a typical textbook Chris Dhillon made tai cooking an easy case. what i liked from this book is the way to cultivate several of the spices in your... Read more
Published 24 months ago by Zach Liang
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