Real Thai: The Best of Thailand's Regional Cooking | 
 enlarge | Author: Nancie Mcdermott
Publisher: Chronicle Books
Category: Book
New (5) Used (8) from $6.97
Avg. Customer Rating:  1 reviews
Sales Rank: 927945
Format: Bargain Price
Media: Paperback
Number Of Items: 1
Pages: 218
Shipping Weight (lbs): 0.6
Dimensions (in): 8.8 x 5.8 x 0.8
ASIN: B0007QC2BC
Publication Date: May 1, 1992
|
| Similar Items:
|
| Editorial Reviews:
Product Description
Nancie McDermott, widely regarded as the American expert on Thai cooking, offers a clear, straightforward approach to dishes that many Westerners have tasted only in restaurants. In Real Thai, she demystifies once and for all every aspect of this flavorful, healthy cuisine. Organized geographically by region, over 100 tempting, easy-to-follow recipes explore not only dishes that may be familiar to Americans, such as Chicken Coconut Soup and Pork Satay, but also lesser-known local specialties such as Crab Cakes with Cilantro Paste, Fish with Yellow Curry Steamed in Banana Leaves, Sticky Rice with Mangoes, and Son-in-Law Eggs. Including advice on basic utensils and techniques, a glossary of ingredients, a list of shopping sources, and a section of suggested menus, this is the definitive guide for novice and expert alike to the diverse flavors of a regional Asian cuisine that is rapidly becoming an international favorite.
|
| Customer Reviews:
Delicious and easy November 16, 2005
7 out of 7 found this review helpful
Almost every recipe I have made out of this book has tasted fantastic and has been relatively straightforward to prepare (which is really saying something coming from a domestically inept college student who can burn water!). McDermott includes a wide variety of recipes, from the banquet-worthy to tasty noodle dishes that can be thrown together in 15 minutes, and uses authentic ingredients although substitutions are suggested for those without the good-fortune of having a local Asian supermarket. Unusually, many of the recipes turn out just as good if you halve the quantities (with the exception of the coconut cream in the curries) - a plus for those cooking for one or two, and often still work with a few more or less ingredients depending on what's in the pantry. While the large number of ingredients that need to be chopped and pounded for the green curry paste make it somewhat time-consuming to make from scratch, it is absolutely worth the effort - the green chicken curry is the best I've ever had, both in Thailand and at home.
| |
|
|
