The Everything Thai Cookbook: From Pad Thai to Lemongrass Chicken Skewers--300 Tasty, Tempting Thai Dishes You Can Make at Home

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Thai cuisine creates a harmonious blend between spicy hot and comparatively bland ingredients from age-old Eastern and relatively new Western foods. Featuring both outstanding traditional recipes and cutting-edge crowd-pleasers such as Spicy Fried Rice Sticks, Salmon Toast, Chicken Satay, and Thai Crab Cakes, The Everything Thai Cookbook guides you through preparing meals as good as you'd find in your favorite Thai restaurant.

The Everything Thai Cookbook is perfect for both ...

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The Everything Thai Cookbook: From Pad Thai to Lemongrass Chicken Skewers--300 Tasty, Tempting Thai Dishes You Can Make at Home

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Overview

Thai cuisine creates a harmonious blend between spicy hot and comparatively bland ingredients from age-old Eastern and relatively new Western foods. Featuring both outstanding traditional recipes and cutting-edge crowd-pleasers such as Spicy Fried Rice Sticks, Salmon Toast, Chicken Satay, and Thai Crab Cakes, The Everything Thai Cookbook guides you through preparing meals as good as you'd find in your favorite Thai restaurant.

The Everything Thai Cookbook is perfect for both vegetarians and meat-eaters, offering an eclectic range of spices, flavors, and aromas. Whether you want to prepare a meal for one-or an entire feast-The Everything Thai Cookbook will have you serving up tasty fare to tempt even the most critical food connoisseur.

Featuring mouthwatering recipes for: *Banana Fritters
*Chicken-Vegetable Rice
*Coconut Curried Chicken
*Fresh Oranges in Rose Water
*Pad Thai
*Pumpkin Rice Custard
*Spicy Rice and Shrimp Salad

Jennifer Malott Kotylo is a freelance writer, editor, and marketing consultant, with clients including Sargento, Robert Mondavi Family of Wines, William Blair Limited Liability, and a host of first-tier restaurants such as award-winning Le Fran├žais, Tru and Charlie Trotter's. Ms. Kotylo, who serves as the treasurer of the Chicago Chapter of the American Institute of Wine & Food, lives in Chicago, Illinois.

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Product Details

  • ISBN-13: 9781580627337
  • Publisher: Adams Media Corporation
  • Publication date: 11/28/2002
  • Series: Everything Series
  • Pages: 304
  • Product dimensions: 7.96 (w) x 9.16 (h) x 0.86 (d)

Table of Contents

Introduction
Chapter One: Welcome to the World of Thai
Chapter Two: Thai Flavors and Ingredients
Chapter Three: Thai Cooking Techniques
Chapter Four: Curry Pastes, Marinades, Vinegars and other Nifty Concoctions
Chapter Five: Dipping Sauces, Salsas & Vinaigrettes
Chapter Six: Appetizers
Chapter Seven: Soups
Chapter Eight: Salads
Chapter Nine: Meat Dishes
Chapter Ten: Chicken Dishes
Chapter Eleven: Fish and Seafood
Chapter Twelve: Vegetarian Thai
Chapter Thirteen: Noodle Dishes
Chapter Fourteen: Rice Dishes
Chapter Fifteen: Desserts
Chapter Sixteen: Beverages
Chapter Seventeen: Thai Inspired Foods
Chapter Eighteen: Regional Cuisine
Appendix A: Thai Menus
Appendix B: Resources
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Customer Reviews

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( 5 )
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Sort by: Showing 1 – 6 of 5 Customer Reviews
  • Anonymous

    Posted April 12, 2010

    Everything Thai Cookbook

    I have a fairly extensive cooking library, but needed to satisfy my new-found Thai-tastebuds. I found this book to be most helpful, without much trouble. The recipes are simple, satisfying and come out very much like our local Thai restaurant's flavors, offerec by Thai natives. I am a happy cook and eater!

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted March 20, 2013

    more from this reviewer

    Highly Recommended for Anyone Wishing to Start Cooking Thai Food!

    I have recently been enjoying Thai food at a local restaurant and decided to try and make some of the dishes at home. This book is excellent for someone like me ... a beginner. It's very comprehensive and the recipes are easy to follow.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 6, 2010

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    Posted January 29, 2011

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    Posted February 13, 2012

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    Posted April 11, 2010

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