Ebook Thailand: The Beautiful Cookbook
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Thailand: The Beautiful Cookbook
Ebook Thailand: The Beautiful Cookbook
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About the Author
Panurat Poladitmontri, chef-owner of the Lemon Grass Grill Restaurant in Seattle, is proud of his Thai heritage. Recognized as one of the leading Thai chefs in America, he has authored cookbooks, appears frequently in the media, and travels internationally to teach Thai cuisine. Judy Lew, considered the Northwest's leading expert on pacific Rim Cuisine, is the author of many cookbooks on Asian cuisine, including Enjoy Chinese Cuisine; Flavors of Chineses Cooking; Dim Sum Appetizers and Light Meals She is the Director of the Uwajimaya Cooking School.
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Product details
Series: Beautiful Cookbook
Hardcover: 256 pages
Publisher: Beautiful Cookbooks; First Edition edition (April 23, 1992)
Language: English
ISBN-10: 0002550296
ISBN-13: 978-0002550291
Product Dimensions:
10 x 0.2 x 14 inches
Shipping Weight: 4.3 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
86 customer reviews
Amazon Best Sellers Rank:
#230,465 in Books (See Top 100 in Books)
One of the best cookbooks I have ever bought. The pictures and information are beautiful. The recipes are completely authentic with the flavors exactly how my mother would make recipes or even at restaurants in Thailand. I have made dozens of the dishes in here from the green curry to the fried and steamed fish. Awesome. I wish other books were this good. This is the third one I have bought since I have worn the first 2 down over the last 12 years. If you want very authentic Thai cuisine, this is the only book you need. It is quite thorough and covers all the regions of Thailand. If you don't cook, the book is still great just for the photos and the information about Thailand and its different regions.
I actually did not buy this particular copy for me, I have my own copy of the book, but I like it so much that I decided to give it to a friend as a gift for his birthday. Lots of great Thai recipes. My one recommendation, and has nothing to do with the book, it is my personal experience, don't try to cut corners by buying pastes (Red Curry is one), make them from scratch, get a grinder and not an electric one, one that where you add some of your muscle into it, Amazon has one that looks good, "Vremi Mortar and Pestle Set", I have had one for many years, and it is the best way to make your pastes. Great book, great pictures and it is all very well explained.
I purchased this book book back in the 90's and decided to give it another read in anticipation of an upcoming trip to Thailand. It quickly became evident that not only is this a comprehensive book in regards to preparing authentic Thai dishes, it is also a great travel book.Each course (Soups and Appetizers, Curries and Main Courses, Salads and Vegetables, Desserts), is preceded by several pages that give an overview and history of a particular region of Thailand. Of course, aside from the history lesson, much of the overview discusses food, including ingredients that may be unusual to the Westerner's eye. There is also a brief introductory chapter about "Eating a Thai Meal."The food styling and photography is excellent (though the non-food shots are average.)So even if you don't plan on making Thai food an important part of your trip, (but you should!), it is still a great tour guide for a very important aspect of Thai culture.
I first saw this book about twenty years ago and it took my breath away because of the photography and beautiful layout of food. I accidentally came across it again and bought it for myself and it still takes my breath away. It is still beautiful and good recipes. The book was in very very good shape. Looked almost brand new.
I scoured reviews looking for the best Thai cookbook I could find and from what I read, I decided on this one. Very happy I did, it did not disappoint. My husband love Thai food and he had mentioned wanting to get a Thai cookbook so I wanted to get him one as one of his Christmas gifts. He loved it and has really enjoyed looking at it. It really is a very beautiful cookbook and I am sure we will be using it and enjoying it for years to come.
I think the only serious competition for this book is Thai Food, and I would cautiously award the blue ribbon to this book, if only because it contains lots and lots of recipes that I have actually seen and tasted, while Thai Food seems to have a lot of recipes like "Beef and Mangosteen Soup," which I have never heard of, much less tasted. I suspect that a lot of this may be Royal Thai Cuisine, which is undoubtedly delicious but rather requires a kitchen full of servants.(!)This book, on the other hand, shows you how to cook such everyday items as "Pork Fried Rice" (and their version looks GREAT) plus dozens of other items. In fact, if you know of a Thai dish and cannot find it in this book, that will be a big exception.Full marks for the lovely photographs as well! Just leafing through this wonderful book will make you hungry.
My mother is Thai and I grew up learning how to cook from her. This book does a wonderful job of showing photos of the dish being prepared. Also, the ingredients and instructions are outlined clearly. For those who are interested in the culture and lifestyle of the Thai people the book does a good job providing information without being an encyclopedia.I originally purchased this book many years ago from a local bookstore. It has lasted quite well, but I wanted a hard copy to gift to my daughter. She enjoys cooking with me and I wanted to pass something along that I enjoyed so much. It would be a great gift to anyone who enjoys to cook Thai food.Don't hesitate purchasing it. The recipes are authentic. It is larger than most cookbooks, but is worth the storage space.
This is an outstanding cookbook and a must for any avid Thai cook. My wife is Thai and when she saw this book, she was shocked to see some recipes that she have not seen (and had) since she was in Thailand many moons ago. I was very impressed and very delighted with this book and I strongly recommend it. The recipes, if carried out to the letter, are authentic and worth trying.That said. The book is too large and bulky to carry with you to the kitchen while you are preparing dishes. Additionally, the pages are glossy and for sure you don't want set it on the kitchen counter. In order to preserve the book condition, it is best that you write down the recipe on paper. I am not deducting any points because of this incovenience though I wish to take off a quarter point for that.Overall, I am very pleased.
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