5 comments about The Book of Thai Cooking (Book of...).

1. A lot of Thai cooking is based on visual appeal. The value of this book is the color photography of the finished dishes and list of ingredients specific to Thai cooking. There are not a lot of recipes in this book, but you can modify the ones here and make Thai inspired salads, rice dishes and your own creations based on these. The essential recipes are all here and generally this is a very good overview of Thai cooking, though by no means comprehensive.



2. The book looks great, but the recipes are bad. Try to find a Thai cooking book that is written by a Thai person.



3. In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.
   
   This installment, the Book of Thai Cooking, starts with a brief introduction into the basics of the Thai cuisine, the necessary equipment and utensils and a glossary of ingredients, and then presents recipe suggestions for all major courses, from appetizers, soups, curry pastes, sauces, dips and garnishes to vegetables, salads rice, noodles, desserts and drinks. Special chapters are dedicated to fish and shellfish, poultry and (red) meat. Classics such as curries, satays, stir fries, coconut and lemon grass dishes appear next to unique dishes such as lychees in coconut custard, mango with sticky rice and pork and peanut soup.
   
   From banana leaf cups to Thai fried rice and vermicelli soup, this collection of recipes, while not all-encompassing, is a great introduction to the richness and unique flavors of the Thai cuisine - and at a relative bargain price, to boot. Also recommended for fans of Asian cooking: this series' installments on Vietnamese, Japanese and Chinese Cooking, on Stir-Fries, and on Curries and Indian Foods.
   
   Also recommended:
   Around the World Cookbook
   Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
   Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
   Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
   On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
   Joy of Cooking: 75th Anniversary Edition - 2006



4. Having owned "Chinese Cookery" by Rose Cheng & Michele Morris for probably twenty years now, and having loved every recipe I have ever made from it, I had great hopes that HP Books would come through again with "The Book of Thai Cooking."
   
   The lovely pictures in this cookbook look just exactly like what you get when you prepare the recipe. In my experience with two recipes I've tried though, the pictures probably taste better than what the recipes will produce, should one choose to lick them.
   
   All in all I'm quite disappointed by this book and probably won't try any more of its recipes.
   
   Does anyone know of a good Thai cookbook?



5. Seven years ago my husband Dub and I sailed into Whangarai Harbour in New Zealand. On our way in I spied some friends or ours, Gayle and John, who we'd met in Tahiti. They were Kiwis and they were ending their five year circumnavigation, home at last. We anchored close to their boat and later dinghied over for sundowners (usually Coke and Rum). That evening, as usual, we told tall tales of our adventures at sea and we congratulated ourselves on being in this wonderful place at this wonderful time. Later, as we were saying our goodbyes, Gayle gave me her set of the Salamandar Book of Series Cookbooks. They are sold by HP Books in the States as paperbacks. Gayle carried these books around the planet and now she was giving them to me, complete with her notes (written in the books) on the recipes, how well she and John liked certain dishes, which were their favorites, how hard they were to prepare. She knew I was a cook and she thought I'd appreciate them. She was right.
   
   Like all the books in the series "The Book of Thai Cooking" is about five inches wide and about a foot tall, making them kind of unique among cookbooks. But one should not be put off because of the odd shape, these are real books and you can find mighty darned good recipes in them, especially in this book. The Pork and Peanut Soup on Page 28 was one of Gayle and John's favorites and Dub and I quickly took to it. The Shrimp and Cucumber Curry on Page 60 is another delight as is the Shrimp in Yellow sauce on Page 53. You can really get into Thai cookery with this book, whether it's using banana leaves or tangy curry, it's all here, waiting to be enjoyed.
   
   Review Submitted by Captain Katie Osborne

2 comments about Thai Vegetarian Cooking: A Step-By-Step Guide (In a Nutshell, Vegetarian Cooking Series).

1. This book is not bad at all. I have tried several recipes. Some lacked flavor, while a few are reasonably tasty due to the spices used. Generally, the recipes are easy to follow and straight forward. However, I did notice that one of the main ingredients that distinguish Thai (and Vietnamese) food is missing from ALL recipes: Nam Pla or fish sauce. I would recommend this book for its time saving, healthy recipes, but not much for flavors.



2. Had to comment on the other review -- why would fish sauce be included in a VEGETARIAN cookbook? I am a strict vegetarian (no fish or meat of any time) and have really enjoyed this book!

3 comments about Vatch's Thai Cookbook: 150 Recipes with Guide to Essential Ingredients (Great Cooks).

1. Thumbs up Vatch. A Great Book. Got to know when I borrowed you from our National Library. Reading through, I must add this spicy book to my present collection of recipe books. Systematic, structured with sharp colourful pictures enabling any novice cook to understand and prepare a meal with ease and confidence.



2. Vatch's Thai Cookbook is a compendium of errors. It is amazing that it was ever published and not shredded in reviews. Consider the following - 1. On page page 30 he states that yellow noodles are made from rice flour and eggs. They are made from wheat flour, not rice flour. 2. On page 30 he states that sen yai noodles are referred to as rice sticks. This isn't true. Sen yai noodles are usually fresh and soft - a far cry from a stick. Sen lek noodles are sometimes referred to as rice sticks. 3. On the same page he states that wun sen noodles are made from soy beans. They aren't. They are made from mung beans. 4. Again on page 30 he states that "kanom jin "are only made in large quantities for special occasions." Kanom jin is served at special occasions (its cheap), but it is also sold at virtually every traditional market in Thailand. In the South they are eaten for breakfast each day by vast numbers of people. In Bangkok and other cities they are served at sidewalk stalls and small restaurants. This is a far cry from only being served at special occasions. 5. His statement that kanom jin are made from rice flour is incorrect. They are made from whole grains of rice that have been soaked in water for long periods of time. 6. The statement that the cream sinks to the bottom of the can in canned coconut milk is laughable. Like dairy cream, coconut cream floats to the top of milk. Following Vatch's advice will accomplish the opposite of what is intended. This is pretty basic stuff. Has this man ever been in a kitchen? 7. The statement that bai grapao is a "sweet basi." is incorrect and fails to recognize what is unique about the Thais eating bai grapao. Sweet basil is categorized as Ocimum basilicum; bai grapao is an Ocimum sanctum and quite different in appearance and taste from a sweet basil. The Thais, unlike almost anyone else, eat it in large amounts. 8. The amazing statement on page 78 concerning chilies: "you can always remove the seeds before cooking, this will leave some of the flavour and almost none of the heat." This is absolute nonsense and can lead to unpleasant experiences for readers of the book. The seeds have the least capsaicin (the alkaloid producing the heat) of any part of the chili. The vast majority of the capsaicin in a chili is contained in the placental tissue to which the seeds are attached. Scrape away the pith in the center of the chili and you will remove much of the heat. 9. The statement on page 86 that spices "exotic spices" are rarely used in Thai cooking doesn't make sense. The recipe for red curry paste on page 89 contains a tablespoon of coriander seeds and a teaspoon of cumin seeds. Red curry paste is one of the most frequently used ingredients in Thai cooking. What does he mean? 10. The statement that says rice is low in calories, but capable of supplying nearly 80% of the bodies energy requirements doesn't make sense. How can something be low in calories and provide 80% of our energy requirements?

   This kind of cookbook is harmful. It arrives in an attractive package and appears to be written by an expert, but perpetuates myths and inaccuracies. Readers deserve better.




3. ...this is still one of the best written journeys into the modern thai kitchen and thai lifestyle. For a cookbook it gives a comprehensive and (mostly) accurate description of the thai regions and gives away some rare recipes that adds to the genuine feeling so often lacking in other thai cookbooks.

No comments about Pojanee Vatanapans Thai Cookbo.

1 comments about Lemongrass And Sweet Basil:Traditional Thai Cuisine.

1. This is a sweet, simple book that provides a great introduction to the ingredients and techniques you need to begin making basic Thai dishes. It is not exhaustive or particularly creative, but accomplishes what it sets out to do. With clear instructions, glossary, and balanced flavor combinations, I've found the recipes (which range from homemade curry pastes to marinades, soups and noodles) accessible and delicious. Recommended for the inexperienced Thai cook.

5 comments about The Elegant Taste of Thailand: Cha Am Cuisine.

1. If you're Thais and live abroad. This is a good reference for authentic Thai cooking.



2. I have a copy of 1995 printing of this book. I grew up in Thailand and have tried many popular Thai dishes. This book covers most of the popular dishes. It's got clear photo and step-by-step instruction for every single dish. The dishes taste exactly like the ones from restaurants in Thailand. I'm very happy with this book.



3. If you love eating at Thai restaurants, you'll love this book. I had several Thai cookbooks before I purchased this one, and I had to experiment, cobble recipes together, and experiment again to get dishes even remotely close to what I wanted. And I wanted basics I found at Thai restaurants, like cucumber salad, satey, padd thai (Thai fried noodles), Tom Kha (chicken and coconut soup), panaeng curry, etc. Then I found The Elegant Taste of Thailand, which had most of my favorite dishes, all easily explained, and cooked the way I was used to eating them -- Cha Am cuisine seems to be the style cooked in most American Thai restaurants.

   Yes, I'd love to see a better index (why give the titles in Thai and the index in English?) and some ingredients need better explanations (go to your local Asian market and ask a few questions), but overall, this is the very best Thai cookbook around.

   If you love to eat Thai, and you love to cook, you'll love this cookbook. It's easy, got most of your favorite dishes, and they're prepared the way you're used to eating them.

   Bon appetit!




4. I have 4 thai cookbook, but I use mostly this one. The recepies are foolproof and simple to follow. I like so much this book that I bought copies for family and friends.



5. I am satisfied with the book. There are a few interesting recipes that we have tried and have been happy with the outcome.

5 comments about Death by Pad Thai: And Other Unforgettable Meals.

1. The quirky title was enough for me to pick up this entertaining and often penetrating collection of twenty essays by renowned writers who look fondly back on their personal culinary experiences. Some are better than others, but editor and author Douglas Bauer has recruited an irrefutably impressive roster of talent from professional food writers Jane and Michael Stern to acclaimed novelists like Richard Russo, Sue Miller and Claire Messud. His starting point is appropriately himself as he describes a week when he accompanied food essayist M.F.K. Fisher on a gourmet adventure in New Orleans as part of an assignment for Playboy. Their journey comes down to the hunt for the perfect Ramos gin fizz which they discover unexpectedly at a local dive. From there, we learn from Russo that even a glamorous restaurant in Manhattan is not immune to the compromising view of a man urinating off a neighboring rooftop. The irony of this sight comes just after the acceptance of his first novel, and he and his wife decide to celebrate in a place they can barely afford.
   
   Miller reflects on the fast food that was her constant staple growing up and how that contrasts with the sophisticated dishes she has tried to concoct ever since. She celebrates the imperfections of the meals she has prepared and makes us acutely aware that hunger is never just about food. In her adroit essay, Messud revisits a French meal so incredible that her selective memory of it is at odds with the reality of what it was, while in contrast, Scottish-born novelist Margot Livesey writes emphatically of her distaste for mutton and mint sauce. Lan Samantha Chang, a short story writer specializing in the Chinese-American immigrant experience, goes into the details of an enormous feast that follows sudden revelations during a palm reading; and fellow essayist Steve Almond brings an infectious tone to his lively account of the day-long effort behind a homemade pad thai with Maine lobster.
   
   Not too surprisingly, the writers closest to food professionally provide the most insightful stories. For example, Michael Gorra, the son of a New England produce broker, provides a meticulous but vivid description of an Italian immigrant worker who made do with what he could afford, which translated into a feast of fried peppers and Parmesan cheese for his co-workers. My favorite of the bunch is Jane Stern's account of her first Thanksgiving dinner, a comedy of errors beginning with a too-small oven and an array of canned goods served as side dishes and ending with her bulldog refusing to partake of the table scraps. With this anthology, Bauer has really brought together a set of stories that reflect shrewd observations and a good sense of humor but not at the expense of the very human experience that food creates for people. He even includes a recipe for each essay.



2. "Death by Pad Thai: And Other Unforgettable Meals" consists of 20 short stories that focused on stories of the experiences of different individuals which revolved around food. Most of the contributors are names in the literary world - poets, novelist, professors, and others, who wrote about his/her most memorable experience or sometimes, encounter with food. Some stories were more memorable than others, such as the case of this individual who was always envious of her friend's food, or the experience of a couple trying to impress their Swedish friends in a shabby restaurant in New Jersey. The focus of the book was not so much of the food itself but how food relates to each individual's life. The was an interesting read for me as the 20 stories in "Death by Pad Thai" were diverse and very much different from one another, but were all memorable to read, and it reminded me once again to think of food as more than just something to eat to sustain ourselves.



3. This is a book in which authors, some well known and others not so well known (at least to me) were asked to write about a memorable meal, whether in a positive or a negative light. Almost all of the resulting essays are, as the book's cover notes, not really so much about food, but rather about romance, disappointment, family and celebration. Highlights for me were the title story -- an operatic essay about creating lobster pad thai in an orgy of male cooking, by Steve Almond; a tragicomic story about a first Thanksgiving dinner by Jane Stern; and a hilarious tale of trying to impress visitors from Switzerland (friends of Andy Warhol, no less) in New York, by Michael Stern (husband of Jane). I recommend this book most wholeheartedly not just to food mavens, but to anyone who enjoys top-shelf writing about a subject which, after all, is near and dear to all of us -- food.



4. Twenty short works using a particular meal as a catalyst to memory, some which relate an incident amusing in retrospect, some which illuminate a life, all written to the point and with skill. I highly recommend this collection of original works.



5. This book is extraordinary not only because it does entertain and delight with its insightful foodie short stories, but it also sends you on a nostalgic excursion of your own past gustatory experiences, seeing that the human brain is designed in such a way that food sensations are so closely linked to memory synapses! I literally went into a dream state after each story, remembering similar situations in my past: unforgettable bright crimson whole shrimp grill-roasted on the beach in Corfu that we ate with our fingers, my mother's "galettes surprises" which I always requested on my birthday (see recipe below), my first dinner in a French restaurant when I was seven years old tasting rubbery, garlicky Escargots a la Bourgogne and loving it! All these memories and more flooded my mind and gave me such marvelous Proustian moments...
   
   Galettes Surprises
   Take about 2-3 cups left-over mashed potatoes, and knead a couple of beaten eggs and some grated Gruyere cheese into it. Take balls of this mixture about the size of an egg and form flat pancakes about half an inch thick and put them on a greased cookie sheet. With your thumb, make an indentation in the middle of each galette, and fill with a mixture of crumbled cooked bacon, finely chopped onions and garlic, parsley, and grated Gruyere cheese. Sprinkle more Gruyere over everything, and bake in a hot oven for about 20 minutes until the cheese starts to melt and brown. Yum! I didn't realize as a child that this was my mom's way of preparing a really inexpensive meal into a festive creation!

1 comments about New Thai Cuisine.

1. Very good book for those of us who can't (or don't want to have to) plan ahead and who want recipes that are quick to prepare.
   The recipes I have tried so far have been well-explained and set out, the instructions easy to follow, the ingredients readily available and mostly with familiar English names.
   Not too many ingredients reference other recipes - it always annoys me when I pick a seemingly quick and simple recipe which requires to a sauce that refers to a soup that refers to....etc.

   This book does that very little.
   ...and the results tasted good too!

1 comments about Thai The Essence of Asian Cooking.

1. This lovely book is artfully produced, with 2-3 attractive photographs per recipe, both of the food prep and the finished product.
   
   This isn't just a cookbook. It is a primer on Thai history, cooking techniques, ingredients, equipment, and more, with over 60 non-recipe pages.
   
   The recipes are given both in metric and US measurements. For example: 900 ml / 1 1/2 pints / 3 3/4 cups vegetable stock.
   
   The recipes are explained with clarity, so that even if one is unfamiliar with the dish, it's easy to follow the instructions.
   
   This book will help you produce beautiful, interesting, simple, delicious Thai meals.
   
   This book is published in hardback as Thai Food and Cooking

5 comments about Charmaine Solomon's THAI Cookbook.

1. This was the most complete relatively authentic Thai cooking book I've found. It's missing Phad Thai, but otherwise is excellent, going into creating curries from scratch. The basil chicken and panang beef were especially good.



2. This was the most complete relatively authentic Thai cooking book I've found. It's missing Phad Thai, but otherwise is excellent, going into creating curries from scratch. The basil chicken and panang beef were especially good.



3. Charmaine Solomon has some of the best receipes for the novice Thai cook. This book is full of her wonderful recipes that if followed carefully will never fail to help you produce quite an impressive feast. However, this book also comes in a hard cover edition that has not only similar or better recipes but also many more good photographs to inspire you by. This book literally pales in comparison, hence the three stars.



4. Charmaine Solomon has written a wonderful book for all those interested in the flavours and tastes of Thai cuisine. Charmaine, now a long time resident of Sydney which boasts thousands of Thai restaurants, de-mystifies many of the staples of Thai cuisine. She easily conveys how to make a green curry paste from scratch, how to get the perfect textured fish cake and how to make a wonderful pepper and coriander marinade for chicken.

   The only downside to the paperback version of this book compared to the hardback version is the lack of colour photos. I have tried many of the recipes and found her writing style easy to follow and her instructions concise and clear. Charmaine also adds cultural and historical notes to round out the full picture of this great cuisine. I have had the pleasure of attending a Thai cooking class conducted by Charmaine and her husband Rueben. The book is filled with the same infectious love for cooking Asian food as her class was.




5. I own this hardcover edition along with Solomon's Complete Asian Cooking book and her Encyclopedia of Asian Food. This is a physically large book, resplendent with lovely color photos and yummy recipes. I would use it for the Mee Grob alone, which I cannot get for love nor money in the Minneapolis area. The Kaeng Masaman is just like in the restaurants (I'm getting hungry) and the noodles with bbq'ed pork are great. This is a good book for those wanting to delve far into Thai cooking, but for more generic "world" cooks like me I find I actually reach more often for Solomon's "Complete Asian Cooking" book, which also has many tempting Thai recipes as well as recipes from at least 15 other Asian countries. However if it's only Thai you want, this is the book for you, complete with glossary of ingredients and notes on pronouncing Thai words. Beware Pad Thai lovers -- there's no recipe for it in this book.