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Product Description
Product Description
Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises. Included in each large-format volume are gorgeous food and landscape photographs.
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Customer Reviews
Most Helpful Customer Reviews
43 of 44 people found the following review helpful
Format:Hardcover
Thai food has been my favourite food since I first tasted a green curry in a good Thai restaurant about 6 years ago. Having visited Thailand nearly two years ago I looked high and low for an authentic thai cookbook with a "real" green curry recipe. I must have tried at least 6 different recipes for green curry but none of them tasted quite like the real curry's you can find in good restaurants and in Thailand. I finally found this book and was thrilled as the recipes are genuine Thai recipe's and not anglasised versions of Thai themes.
It is broken up into different regions of Thailand and gives you an idea of how the Thai's eat. Also it uses the ingredients you would find in Thailand which you can get from specialist shops here in the UK but you can substitute ingredients you are unable to find.
You will find everything you could expect to see in a Thai restaurant in this book including the traditional red and green curries, pad thai, spring rolls, broccoli in oyster sauce, all the different fried prawn starters, different rice dishes as well as some extras like chicken with cashew nuts, curried shrimp etc. Overall a fantastic cookbook and my bible when it comes to Thai food.
16 of 16 people found the following review helpful
Format:Hardcover
The only unfavorable thing I can say about this book is that its a real shame to have to expose it to the environment of the typical kitchen. The photographs of the Thai people and countryside make it suitable for the coffee table, but the wide range of recipes within will not let you take this book out of the kitchen for long. Ingredients and instructions are complete and clearly written, making it easy to create tasty dishes that actually resemble the helpful color photos in the book. The recipe for Pad Prew Wan Moo may be the best recipe you'll ever have for Sweet-and-Sour Pork, and the healthiest.
24 of 25 people found the following review helpful
Format:Hardcover
It is a beautiful book, and without fail everything I've cooked has been excellent - very authentic and easy! NB - all the measurements are American. The book has superb pictures and is written in a user friendly way. A little on the large side - i'll have to increase the size of my cook book shelf!
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Most Recent Customer Reviews
Poor condition
This book is in very poor condition, someone has written in the front of the book and it looks very rough and worn. Read more
Published on 24 Feb 2010 by Ms. S. L. Ellis
You'll really love this book!
Wow what a gorgeous, sumptuous book - if a little large.
The recipes are split into regions as well as courses & with each chapter you get a little potted history of the... Read more
The recipes are split into regions as well as courses & with each chapter you get a little potted history of the... Read more
Published on 1 Dec 2009 by Mac
I love this book!
This book is truly beautiful, if a little large for most cookbook stands. I feel like laminating every page to protect it from the inevitable splashes it can suffer in the... Read more
Published on 2 Oct 2009 by Emerald Greene
A Breathtaking, Beautiful Pictorial with Brilliant Dishes
I bought this book for my husband because I was traveling a lot, he loved Thai food and he needed to learn to cook. Little did I know what a gorgeous book it would be. Read more
Published on 28 July 1999
Recipes are both authentic and practical to make.
Rarely does a cookbook of this beauty, completeness, and quality have so many practical recipies that real-life people can make - using ingredients you can actually find in the... Read more
Published on 22 Feb 1999
No better book on Thai cooking than this!
I travel to Thailand EVERY year and have ached to find a REAL book on authentic Thai cooking. My son is Thai and he also RAVES about this book. Read more
Published on 17 Jun 1997
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