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.

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.

1 comments about Cooking Thai Food in American Kitchens.

1. I am so disappointed that Amazon only has used copies available. I am living in Thailand currently and have found this book very useful and wanted to get my own copy. The best part is that the book is bilinguial so that you can shop for the ingredints here with no problem of trying to translate it from english to Thai. I have used book 2 as well I wish the author had written more cookboooks.

No comments about Cooking Thai Food in American Kitchens.

1 comments about At The Table Of Jim Thompson.

1. Whether or not you are new to Thai cooking, this book is sure to impress and inspire. The recipes are simple to follow. Some are traditional, some are Thai fusion style. The ingredients are readily available in most American cities. The presentation is modern and very refined. Casual and classy Thai food is what you are presented with here in this book. And if you are fortunate enough to visit Bangkok, a Jim Thompson restaurant experience will make you dream of Thailand for years to come. I highly recommend one at Mr. Thompson's Thai House Museum which is an absolute oasis of calmness and beauty.

4 comments about Delightful Thai Cooking.

1. My wife took classes from the author. She has taught many of the Thai chefs in Seattle. This is not the only Thai cookbook we own but it is the best. I love the Phad Thai, curry chicken and the coconut milk chicken soup (Tom Ka Gai). It has lots of other great recipes.



2. Can't be beat. gets right to the point. Preparation is easy: what an Asian housewife would do after work, so you can forget about the five pots and the special tool for peeling bamboo shoots. And what I love best: the recipes WORK. They come out just right, they taste like a Thai restaurant and they don't seem to have come from Woman's Day. The spring rolls are AWESOME. The green curry with shrimp caused people to keep talking about it to me two years later. Not fussy.



3. Simple recipes, yes. Although there's ketchup (?!) in the pad thai recipe. 'Nuff said.



4. I bought this book at a cooking class giving by the author, she signed it in 1992. Fast forward 16 years and this is my most used cookbook! I have over 300. I simply love the easy fresh preparation of Thai food. Other reviewers have commented on the simplicity of the recipes; in my mind that's a good thing. My favorites are Chicken in Coconut Soup, Beef Salad, Cucumber Salad, Phad Thai (note: they actually DO use ketchup in Phad Thai in Thailand) and Prawns in Green Curry. You can even save more time if you buy authentic curry pastes at your nearest Asian store. I've used the recipes so often that I have many memorized and mix and match ingredients depending on what is available.

2 comments about Foolproof Thai Cooking: Popular and Easy Recipes from the World's Favorite Asian Chef (Foolproof Cooking Series).

1. Foolproof Thai Cooking: Popular And Easy Recipes From The World's Favorite Asian Chef presents recipes compiled by Ken Horn from the Thai tradition that are not only delicious and immensely popular, as well as easy to make for even the most novice cook. An informed and informative introduction explains the basics of Thai cooking, while full-color photographs illustrate the instructions for items such as Thai-style Spring Rolls, Crispy Fish With Mango Salad, Green Chicken Curry and more. Foolproof Thai Cooking is confidently recommended as superb starter for anyone interested in learning about the culinary delights of this culinarily distinguished Asian nation.



2. Although I've just made one recipe from this book so far, I love this book. It is very easy to follow...and is GREAT for beginners like me. I had no idea what lemongrass looked like and this book provided the picture and info on it...ditto for kaffir lime leaves. The recipes in here are the popular ones at restaurants we all like.
   The pictures in the book are gorgeous...each recipe has its own picture!(always a plus in my opinion)
   P.S: I made the hot and shour shrimp soup....the aroma was something I've never across before.....tres exotic :)