on 5 June 2014
Having Spent 9 weeks in Thailand, I was inspired by Thai cuisine rather than just the Chinese style I cooked before. This book has some lovely recipes and I am now becoming fairly adventurous. It is well laid out and explained. However, I am annoyed by the use of American trade names such as Panko (why not breadcrumbs) and Sriracha (why not just sweet chilli sauce) and I found myself having to stop and look these things up. If this book is being sold in various English speaking countries, then it has to be understood by all. Also, I was surprised not to find a basic Thai chilli paste recipe included ... a Thai staple.
Anyway, still a great book.