Top critical review
3 people found this helpful
Very comprehensive book but check other recipes for the amount of some ingredients
on 13 July 2015
This book is probably the most comprehensive Thai cookbook you can find. Some of the recipes in here made to our most favourite ever list and we go back to cook them every other week. You might need to buy some unusual ingredients for a starter but once you've got a big bottle of oyster sauce, fish sauce, sesame oil and birds eye chillies weekly additions will be minimal. However be aware that the amount of some ingredients might be off the mark for the western taste. For instance som tum salad in this book asks for 2 tablespoons of shrimp paste. After not being impressed with it, we asked our favourite Thai restaurant how much paste they use in their salad and they said they use only 10 grams for every 400 grams of sauce. I check other recipes on the Internet when I am not sure with the amount of an ingredient.