This book shows you how to make dishes that taste like they are straight from your favourite Thai restaurant.
Every chapter has an inspiring introduction about the way people eat and treat food in Thailand and about their customs.
I learnt a lot from this book – most significantly, that if you make a mixture of light and dark soy sauce with a bit of lemon juice, sugar, and chilli (and maybe some roasted sesame seeds or peanuts) you can give anything you cook the typical “Thai” flavour.
The book contains many delicious recipes, but my favourites are Brokkoli Stem Yam (because I figured out that I can use the flavouring liquids from this recipe as a dressing for any other salad), Mixed Vegetable Soup (because it can be easily adapted to use up any vegetables that you have at hand) and the White Radish Cake With Beansprouts (because it showed me that alongside eating it raw, you can also cook with white radish), Egg Noodles with Chili And Lemon (because it’s simply delicious) and Deep Fried Yellow Bean Paste (because I am Austrian and that makes me predisposed to liking deep fried things 😉 )
The book is out of print, but you can still find second hand copies online.
The chapters are:
Introduction
- Equipment
- Weights and Measures
- Technique
- Ingredients
- The Tai Meal
One-Dish Meals
- The Rice Mother
- Rice
- Noodles
- Chilis
Yam: Piquant Thai Salads
- The Forest Temple
- Mushrooms
- Sticky Rice
- Aubergines
Starters and Snacks
- The Weekend Market
Soups
- Health
- Vegetable Stock
- Beancurd
Curries
- The Spice Trade
- Red Curry Paste
Main Dishes
- The Palace On The Hill
- Fruit and Vegetable Carving
- Nam Prik
Desserts
- The Petchaburi Road
Menu Planner
Useful Addresses
Index of Recipes
