- Hardcover: 192 pages
- Publisher: Pavilion Books (6 Oct 1994)
- Language English
- ISBN-10: 1857931564
- ISBN-13: 978-1857931563
- Product Dimensions: 26.9 x 19.3 x 2 cm
- Average Customer Review: 4.2 out of 5 stars See all reviews (6 customer reviews)
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Amazon Bestsellers Rank:
509,464 in Books (See Top 100 in Books)
- #68 in Books > Food & Drink > National & International Cookery > Thai
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Product Description
Product Description
The growth in popularity of Thai food is unstoppable. All over the world, new Thai restaurants are opening at an astonishing rate, matched by specialist stores selling the essential ingredients that give the food its unique character - Asian herbs and spices, unfamiliar vegetables and unusual sauces. Yet the very strangeness of these ingredients is daunting to many cooks who are unsure how to choose, prepare and preserve such exotic things. This book has taken the ingredients themselves as the starting point for over 150 new and wide-ranging dishes. Here is all the practical information the budding Thai cook needs, in an easy-to-use format. Vatch takes the reader on a culinary joumey through the land of his birth, skilfully outlining the geography, character and cultural traditions of Thailand's four main regions. The first chapter takes in Bangkok, the central plains and the Gulf coast. Here there is an concentration of rice, noodles and the key sauces, such as fish, soy and bean sauce, which constitute the main flavourings. Moving then to the mountainous north, the savours are usually hot, thanks to garlic, chilles, pickles and preserves. Next, the north-eastem region supplies all the basic herbs, including the citrus flavours of lemon grass, kaffir limes and tamarind that give so many Thai dishes their tangy edge. Finally, down south, along the isthmus, we discover the sweet flavours exotic cooking fruits, palm sugar at Petchaburi and coconuts on the island of Koh Samui - food which often includes sweet and savoury combinations. The book contains a wealth of striking images which make these journeys through today's Thailand not just a gastronomic odyssey but an appealing experience.
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First Sentence
Apart from a quick snack, perhaps fried rice or a dish of noodles, no Thai would willingly eat alone. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
Apart from a quick snack, perhaps fried rice or a dish of noodles, no Thai would willingly eat alone. Read the first page
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Concordance
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Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
14 of 14 people found the following review helpful
Format:Paperback
This book not only has excellent well explained recipes but an excellent guide to ingredients and their alternatives. The narrative that takes you in a regional tour of the country adds to the sense of adventure. I had never cooked Thai foods before using Vatchs recipes and found them reliable and easy to follow. I have the hard back version of this book - this edition was brought as a gift as the hard back was unavailable but my gripe with the paper back is that is perfect bound which means it won't lie open - a real pain in the kitchen!
6 of 6 people found the following review helpful
Format:Paperback
Beautiful photographs of a beautiful land, this is a trip around Thailand with cooking to the fore. Some of the ingredients are difficult to get hold of, but on the whole a very worthy book. If like me, you love thai food and you have the time to indulge, it is worth getting this book.
1 of 1 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
Its a good book but its a bit wordy. I would recommend if you cook regularly and are a seasoned cook (no pun intended)If you want a straight forward route into Thai/Asian cooking then start with Rick Steins Far Eastern Odyssey Rick Stein's Far Eastern Odyssey and then move onto this.
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Most Recent Customer Reviews
Fantastic, delicious recipes and evocative writing
Delighted with this cookbook and wish Vatch's later offerings were more like this one. He gives fantastic ingredient information, a wide range of recipes (the few I've made so far... Read more
Published 3 months ago by Cudders
Can't wait to get started!
tried a few out and they were good, will be cooking more from this book, good photography as well
Published on 16 Feb 2009 by Mrs. K. Wall
thai great
this book is lovely, not only does it have great easy to follow recipes, but it has a great story to tell. Read more
Published on 2 Feb 2009 by Mrs. W. Parry
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