The Thai Cookbook
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| The Flower of Isan Songs & Musio from Northeast Thailand |
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Cookbooks
| Thai Cookbooks | ||||||
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True Thai: The Modern Art of Thai Cooking - by Victor Sodsook - Authentic, spicy cooking from a book so meticulously written that photos are not needed to describe how to intricately carve fruits and vegetables. There is even a chapter on Thai Vegetarian Cooking and a chapter on Thai Salads. Included is an extensive glossary. Throughout True Thai, the recipes are excellent and the preparation and descriptions of the dishes are always clear. | |||||
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Taste of Thailand - by Vatcharin Bhumichitr - This is more than just a book that will enable you to cook wonderful Thai food There is a lot of information in Taste of Thailand, not just about Thai cooking, but about the culture, and the country. It has some impressive photos of Thai kitchens, finished dishes, banquet scenes, countryside and art. The recipes are presented in the following sections - Bangkok, By the Sea, Up Country, Food for Special Occasions, Eating Out (his personal choices of some of Thailand’s restaurants and their recipes). There is a helpful index by principal ingredient. Every time you look for a recipe in here, you end up also reading about Thailand. | |||||
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The Original Thai Cookbook - by Jennifer Brennan - One of the first and still one of the best, in my opinion. Brennan presents a rich background on Thai cooking and an large section about ingredients. There is even a pronunciation guide. The recipes are quite authentic. I have, over many years, cooked almost every recipe in The Original Thai Cookbook, and they are great, save one! Clear instructions, no photos. | |||||
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Cracking the Coconut: Classic Thai Home Cooking - by Su-Mei Yu - 2000 revised edition - There were a couple bad reviews of this book on Amazon - something about recipes that include references to other recipes for sauces and how outrageous it was to take the time to hand pound spices and make coconut milk. That should actually be seen as the mark of recipes that will result in authentic cuisine. Su-Mei Yu offers alternative ways, but she is right. Coconut milk you make yourself IS better, spices ground in a mortar and pestle DO make for better spice pastes. From Cracking the Coconut, you will learn about the foods and the cultures of Thailand and you cannot go wrong with the recipes. There is even a whole chapter on Namm Prikk (chili water). No photos - no need. | |||||
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Thai Vegetarian Cooking - by Vatcharin Bhumichitr - Authentic Thai vegetarian dishes are presented in a neat, well designed book. Thai Vegetarian Cooking is not just a good cookbook, it is a lesson on the Thai Buddhist religion. I love the Thai combination of fish sauce, lime juice, sugar and chilies, but this being a strict vegetarian cookbook, leaves out the fish sauce. I wasn't sure I would like the result, but I did. It is just different. | |||||
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The Essential Thai Cookbook - by Vatcharin Bhumichilr The lavishly illustrated Essential Thai Cookbook is filled with great recipes that are grouped by region and ingredient, such as bamboo shoots or lemongrass. An unusual way to organize a cookbook, but it works here and it allows the author, owner of London's fine restaurant - Chiang Mai, to give much useful and interesting information about Thai ingredients, their preparation and use. |
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Healthy Thai Cooking - by Sri Owen - Another "can't go wrong" book by Sri Owen. Thai Healthy Cooking has many recipes that are not commonly found in many Thai cookbooks. I even found a new recipe for Jackfruit, Curry of Green Jackfruit, that I intend to try as soon as I have another Jackfruit. It is easy to want to cook from every recipe in this book after looking at the luscious photos of many of the dishes. For the health and diet conscious the author provides nutritional information and caloric content. | |||||
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©2005 Cookbooks of Asia and the Pacific, P.O. Box 1255, Pahoa, HI 96778
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