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Thai Cooking: From the Siam Cuisine Restaurant

5.0 out of 5 stars 2 customer reviews

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Product details

  • Hardcover: 191 pages
  • Publisher: North Atlantic Books (Nov. 1989)
  • Language: English
  • ISBN-10: 1556430752
  • ISBN-13: 978-1556430756
  • Product Dimensions: 18.8 x 2 x 25.4 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
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Product description

Review

Siam Cuisine is a little oasis of taste delights...more than sixty items of good, honest Thai cooking...the best place for squid dishes on this side of the Bay.
-Les Bank, " East Bay Express" --This text refers to the Paperback edition.

About the Author

Somchai Aksomboon and his wife, Kwanruan, owners of Siam Cuisine, were raised in the countrysidfe outside of Bangkok. Both their parents were merchants--Kwan's famaily sold fruits and vegetables. As Chai was opening his first Thai restaurant, he met Kwan, who had come to the United States with her two children. --This text refers to the Paperback edition.

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Format: Paperback
This is a great Thai cookbook. Simple to understand, a variety of dishes so the non-beginner won't get bored, and things uniformly taste wonderful. Apparently the authors run a great Thai restaurant in the East Bay area of San Francisco, California. It's the Thai cookbook I refer to the most of the several I own; and apparently the authors have produced a Thai cooking video as well, which it doesn't look like Amazon.com carries as yet. You can find the Siam Cuisine website, though, for further info, I suppose.
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Format: Paperback Verified Purchase
tasty recipes - easy to follow
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Most Helpful Customer Reviews on Amazon.com (beta) (May include reviews from Early Reviewer Rewards Program)

Amazon.com: 4.3 out of 5 stars 11 reviews
5.0 out of 5 stars Great book if you want to make Thai food like ... 22 Jun. 2016
By Helpful Ted - Published on Amazon.com
Format: Paperback Verified Purchase
Great book if you want to make Thai food like grandma used to make! No cheating on ingredients ... use the good stuff and you will love the results.
3 of 3 people found the following review helpful
5.0 out of 5 stars helps you make good thai food 12 Dec. 2009
By nom de plum - Published on Amazon.com
Format: Paperback Verified Purchase
Another reviewer talked about having to make sauces and normally I would agree - it is daunting to have to make sauces first. But in this case, the food you get when you make it is some of the best food ever - better than most Thai restaurants. The Pad Thai is incredible. The yellow chicken curry is the best I have had in twenty years. Just outstanding. If you hunger for really good Thai food, then get this book!
1 of 1 people found the following review helpful
5.0 out of 5 stars GREAT 15 May 2010
By L. Johanson - Published on Amazon.com
Format: Paperback Verified Purchase
This book is from a great Berkeley restaurant. The recipes are very good but designed for making in a restaurant. One makes base recipes, (which can be frozen in small portions) and uses them in many recipes. Makes for great depth of flavor and phenomenal food but most items need preplanning. Well worth the time they take to make.
0 of 1 people found the following review helpful
1.0 out of 5 stars Consistently unimpressive. 16 Feb. 2014
By Matthew Vanderhoof - Published on Amazon.com
Format: Paperback Verified Purchase
I got very little pay off in this one. Many of the recipes just lack character, and are, what I found to be, an exercise in culinary combinatorics of the same staple ingredients. There is a lot of redundancy, as well. For example, you will find "Ginger Chicken" (which is the same old, standard stir fry recipe that can be found in many Thai culinary resources...but with ginger!) and "Ginger Pork" listed as separate recipes in separate locations...but the only difference is that one uses chicken, and the other uses pork. I'll let you guess which is which.

Errors creep in all over the place. For example, the "Chicken Soup" would have you end up with only one cup of liquid for the entire soup! That doesn't even cover the chicken, unless you're cooking in a vase!

For me, it was a painful experience on all fronts...format, proofing, and content. I see many people lauding praises on this, but I can only speak from my own experience, with my own tastes. And I love Thai food.
4.0 out of 5 stars Simple but tasty 20 Aug. 2011
By Davis P. Noble - Published on Amazon.com
Format: Paperback Verified Purchase
A book I keep in the kitchen for quick dinners. You have to have an asian pantry, but if you do the ideas you will find here will be easy to put together.
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