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Vatch's Thai Street Food (Paperback)
by Vatcharin Bhumichitr (Author)
5.0 out of 5 stars 4 customer reviews (4 customer reviews)

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Product Description
Catriona Howatson, Daily Telegraph, December 2002
Vatch's Thai Street Food by the distinguished Thai chef Vatcharin Bhumichitr gives an authentic flavour of Thai life --This text refers to an out of print or unavailable edition of this title.

Irish Homes, June 2003
vivid location shots and tantalising photography... you'll be able to experience the street delights of Thailand in no time --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews
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50 of 51 people found the following review helpful:
5.0 out of 5 stars Best ever Thai cookbook!!!, 22 Dec 2002
By Mrs Susan E Hadley (Culcheth, Cheshire England) - See all my reviews
As an avid collector of thai recipes I have to say that this book is the best ever!! The recipes are very easy to follow. The ones that I have tried are very authentic tasting too - I lived in Thailand for 2 years and sampled a lot of food whilst out there so I know what they should be like. Vatcharin has really got it right in this book - his recipes are "spot on" and the ingredients are now very easy to find in the UK. A lot of the dishes are very quick to cook too - as street food is. I would recommend that anyone interested in thai cooking - from beginer to experienced cook sould buy this book.
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10 of 10 people found the following review helpful:
5.0 out of 5 stars Tom Yam, Yum!, 5 Feb 2005
This review is from: Vatch's Thai Street Food (Paperback)
From the cover page, this book is beautifully illustrated, with wonderfully atmospheric images of life in Thailand, along with well arranged photos of many of the dishes and ingredients.

The recipes themselves are also nicely presented, clearly formatted, with the names of the dishes in both English and Thai.

The main recipes within the book itself are split into 5 sections, representing the 5 culinary districts covered in this edition. Examples include; from the Bangkok chapter Pad Thai Gung (Thai fried noodles with prawn). From the 'North' chapter; Grat Dook Moo Tod (Deep Fried Spare Ribs). And from the 'by the sea' chapter Yam Talay (Hot and Sour Seafood Salad).

The introduction too is fascinating, with insights into life in Thailand and how food fits into to it. It also contains a guide into ingredients, techniques and more, which may go into making even the most basic of the dishes. Additionally, the recipes for the many of the curry pastes which are the basis for many of the dishes in the book are also collated within the chapter.

All in all, Smashing!

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17 of 22 people found the following review helpful:
5.0 out of 5 stars excellent, 24 Mar 2003
By Dr Alistair P James (Atherstone, Warks United Kingdom) - See all my reviews
This is the best thai book that i have seen. The food is simple, easy to cook with fantastic photgraphs to illustrate authentic thai food. A must for anyone interested thai cooking.
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 		 Most Recent Customer Reviews

5.0 out of 5 stars Yum Yum
Bought the book a couple of years ago on my return from Thailand. It reminds me of all the delicious food I tasted over there. Read more
Published 18 months ago by B. Sorenti

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