Average Reviews:
(More customer reviews)I love Thai food and rank it in my 5 favorite cuisines. Authentic Thai ingredients are becoming more and more available, both in Asian markets and even in regular grocery stores. This book provides authentic recipes that are easy to follow. The book also has some beautiful pictures of both the dishes described and the regions of Thailand from which they originate. The author provides valuable background information for both eating and (unexpectedly) travelling in Thailand. In fact, I brought this book on a trip to Thailand. Since many Thai menus have dishes in both Thai and roman letters, I was able to match some of the menu items with recipes in the book, which was both helpful and interesting. I am glad I got this book before it went out of print and would recommend picking it up at any opportunity.
Click Here to see more reviews about: A Taste of Thailand: The Definitive Guide to Regional Cooking (Pavilion Classic Cookery)
A classic introduction to the history, preparation, and eating of Thai food.This classic work was one of the first books to bring authentic Thai cuisine to a Western audience. First published in the 1980s, it set the standard to which all subsequent books followed. It first takes the reader through a brief history of Thailand before introducing the ten essential ingredients and the most common techniques. Clear, approachable recipes are split into regions—from the more basic fare of the countryside to special-occasion dishes and the more elaborate cooking of Bangkok. Here is the genuine food of the Thai people, presented with passion and authority. Vatcharin Bhumichitr, a widely respected chef and cookbook author, is also a well-known restaurateur; he recently opened Tamarind Thai in Miami.
