Features
- Cover Type: Hard Cover with 128 pages
- Published by: Periplus Editions January 2, 2001
- Written in: English
- ISBN 10 Number: 0794650058
- ISBN 13 Number: 978-0794650056
-
Book Dimensions:
10.9 x 9.5 x 0.6 inches
- Weighs: 1.9 pounds
Reader ReviewsThe recipes in this book are wonderful. I have cooked the green and red curries, the pad thai, and the tom kha gai. I'm going to cook the Chang Mai noodles next. I was looking for a good approximation of the wonderful Thai food I had in D.C., and with some tweaking, was able to match it. A couple tips: If you're new to cooking thai food, DON'T SKIP ANYTHING UNLESS THE DIRECTIONS SPECIFICALLY SAY YOU MAY! There is a section devoted to ingredients that you should read carefully. In my opinion, a thai curry is NO GOOD without genuine kaffir lime leaves, which are hard to come by. I found them in the frozen section of an asian grocery store. Also, if you fry the curry pastes, they stay for up to 2 months. Last, a note on flavor. The curries needed a little more sweentess for me to be perfect. Try adding 1/2 tablespoon more palm sugar to the red or green SUACES if you have the same problem. Also, don't be afraid to reduce the number of chilies in the SAUCES (don't know about the pastes themselves though). Lastly, a food processor makes any of these dishes relatively easy. Besides that, once you get the basic ingredients, you can make many of these dishes, over and over again, making it cost efficient. This book is a wonderful intro to tasty thai food.
Search for books at
