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Posted March 25, 2007
Recipes hold lots of flavor back
While I have not dined in Keo's restaurants, I have dined in many great Thai food restaurants, and the Thai food I know is rich in flavor. I tried two recipes in this book - Thai Ginger Chicken Soup, and Beef with String Beans and Fresh Ginger - and both were very disappointing. I think this book is written to satisfy the 'entry-level' Thai food eater - keep things really basic and don't try too much in terms of flavor or heat to satisfy as many people as possible. How much flavor can you get when the main ingredients are lemongrass, coconut milk, fish sauce and ginger? Where is the rest of the flavor going to come from? Clearly the author is either worried about giving away his secrets, or doesn't want to make the recipes so complicated that he scares the potential buyer off. In any event, I was not pleased with the food at all, very bland, and I will be returning the cookbook and purchasing something that looks like it can deliver on a real Thai food experience.
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