Thailand: The Beautiful Cookbook


Thailand the Beautiful Cookbook is a joyous celebration of Thailand its people, and its cuisine.

The range and diversity of Thai cooking is showcased in this magnificent collection of authentic recipes from each of the four regions of Thailand.

From the South, where the cooking reflects a Malay influence, comes a tantalizing array of curries and delicious seafood dishes. The Central Plains region, with the huge vibrant city of Bangkok as its ...

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Thailand the Beautiful Cookbook is a joyous celebration of Thailand its people, and its cuisine.

The range and diversity of Thai cooking is showcased in this magnificent collection of authentic recipes from each of the four regions of Thailand.

From the South, where the cooking reflects a Malay influence, comes a tantalizing array of curries and delicious seafood dishes. The Central Plains region, with the huge vibrant city of Bangkok as its focus is the most fertile, part of the country and is rich in fresh produce. The North has a very distinctive cuisine based on glutinous rice, and the dishes that accompany it are generally milder than those of the Central and Northeastern regions In the Northeast the influence of nearby Laos is felt and dishes tend to be highly spiced.

Thai-born chef and culinary expert Panurat Poladitmontri and his partner, Judy Lew, have prepared this superb collection of authentic, recipes, each of which has been individually photographed by leading food photographer John Hay and beautifully styled by Ann Creber. Internationally renowned photographers Luca Invernizzi Tettoni and John Hay present a spectacular collection of photographs to show Thailand's great scenic diversity, from the beaches and jungles of the South to the misty mountains of the North, and the varied lives of it's people. William Warren, who has spent many years in Thailand, writes with an insider's knowledge. He takes the reader on an absorbing trip around the country discussing the various influences—historical, physical, racial and cultural—that have formed the distinctive culture of the Thai people.

An extensive glossary ensures that any cooks who are unfamiliar with oriental ingredients and presentation will have no difficulty in bringing this wonderful selection of Thai dishes to their tables.

Eighth in the award-winning Beautiful Cookbook series, Thailand the Beautiful Cookbook is a remarkable collection of authentic Thai recipes and lavish color photography of the food and the country. 250 color photos.

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Product Details

  • ISBN-13: 9780002550291
  • Publisher: HarperCollins Publishers
  • Publication date: 4/28/1992
  • Series: Beautiful Cookbook Series
  • Pages: 256
  • Sales rank: 295,172
  • Product dimensions: 10.00 (w) x 14.00 (h) x 0.25 (d)

Meet the Author

Panurat Poladitmontri, chef-owner of the Lemon Grass Grill Restaurant in Seattle, is proud of his Thai heritage. Recognized as one of the leading Thai chefs in America, he has authored cookbooks, appears frequently in the media, and travels internationally to teach Thai cuisine. Judy Lew, considered the Northwest's leading expert on pacific Rim Cuisine, is the author of many cookbooks on Asian cuisine, including Enjoy Chinese Cuisine; Flavors of Chineses Cooking; Dim Sum Appetizers and Light Meals She is the Director of the Uwajimaya Cooking School.

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Read an Excerpt

Khao Ob Sapparod

Baked Rice with Pineapple

Serves 4

The pineapple in this recipe serves dual purposes: first to enhance the flavor, second to provide an attractive presentation.


1 pineapple
3 tablespoons oil
8 oz (250 g) boned chicken, diced
1/4 Cup (2 fl oz/60 ml) fish sauce (nam pla)
1 tabelspoon Maggi seasoning
1/4 cup (2 oz/60 g) sugar
2 cups coconut milk
1/4 teaspoon white pepper
1/4 cup cilantro/coriander leaves (bai yak chee), chopped
1/2 cup toasted cashew nut
1/2 cup (3 oz/90 g) raisins
1 tablespoon chopped cilantro/coriander leaves (bai pak chee)
4 cups steamed jasmine rice (khao suay) (see page 98)


Cut the pineapple in half lengthwise and remove the fruit so both pineapple shells can be used as containers. Place 1/2 cup of the fruit in a blender and process until finely chopped. Set aside. The rest of the fruit is not needed for this dish.

Heat a large skillet and add the oil. Saut?é the chicken until done. Add all the seasonings and allow the mixture to cook until it foams.

Add the cashews, pineapple, raisins, cilantro and rice. Remove from the heat and mix thoroughly.

Stuff the rice mixture into pineapple halves and bake in a 350'F (180'C) oven until hot, about 15 minutes, or microwave for 5 minutes. Cover the pineapple leaves with foil before baking so that they are not burned.

If fresh pineapple is unavailable, the rice mixture could also be wrapped in banana leaves and baked at 350'F(180'C) for 15 minutes or until hot.

Pad Tha

Stir-Fried Thai Noodles


One of Thailand's best known noodle dishes, It is eaten as a light meal at any time of the day or night, and is especially popular at the night markets throughout the country.


8 oz (250 g) rice noodles (sen lek)
3 tablespoons oil
3 garlic cloves (kratiem), minced
1/4 cup dried shrimp/prawns
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar
2 tablespoons tamarind juice (ma-kaam piag) (see glossary)
1 tablespoon paprika
1/2 cup fried tofu (see glossary)
2 tablespoons dried unsalted turnip, cut into small pieces
1 egg, beaten
1/4 cup 1-in(2.5-cm) lengths chopped chives
1-1/4 cup (2 oz/60 g) ground roasted peanuts
1 cup bean sprouts
1/2 cup bean sprouts
1/2 cup chopped chives
1/4 small banana blossom, cut into strips
1/2 lime, cut into wedges


Soak the rice noodles in cold water for 30 minutes, or untilsoft. Drain, and set aside.Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.

Add the fish sauce, sugar, tamarind juice and paprika.Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and an egg.Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continuecooking over medium-high heat for about 2 minutes until liquid is reduced. Mix in the chives, peanuts and bean sprouts. Place in a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve.

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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted January 20, 2007


    Worth every penny I spent on this cookbook. Authentic great recipes. We use this book at least once a week.

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  • Anonymous

    Posted December 18, 2000

    Cooking Student disappointed

    I took five Thai cooking classes from the Chef and Judy Lew at the Uwajimaya cooking school in Seattle. I could not wait to buy this book. However, the recipies in the book are not the same that we had in class; they are much more complicated and more difficult to follow and prepare. Also, some of the ingredients are not readily available. My recommendation: take Thai cooking classes and you will learn to successfully cook Thai food. This is a lovely coffee table book. The pictures are the thing; not the recipes.

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  • Anonymous

    Posted March 29, 2000

    Real Thai Food

    Having lived in Thailand for two years I wanted to find a book that gave authentic recipies. This book not only gives this, but does it with wonderful photography. When you are not using it, the book still makes a beautiful 'coffee table' book

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