The Original Thai Cookbook

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Overview

The first complete, authentic Thai cookbook published in America, with more than 140 traditional, kitchen-tested recipes from Thailand's rich cultural heritage. Healthful and slimming as well as glamorous and delicious, this is the latest Far Eastern cuisine to sweep the country. The Original Thai Cookbook is replete with mouthwatering recipes of a new and gourmet cuisine, one that appeals to America's long-time love for Oriental food. The Original Thai Cookbook also presents an authoritative look at Thai culture...
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Overview

The first complete, authentic Thai cookbook published in America, with more than 140 traditional, kitchen-tested recipes from Thailand's rich cultural heritage. Healthful and slimming as well as glamorous and delicious, this is the latest Far Eastern cuisine to sweep the country. The Original Thai Cookbook is replete with mouthwatering recipes of a new and gourmet cuisine, one that appeals to America's long-time love for Oriental food. The Original Thai Cookbook also presents an authoritative look at Thai culture and customs, highlighting the recipes with anecdotes and historical information. The origins and history of Thai cooking are delightfully described together with a comprehensive reference that lists uses, pronunciation, and sources for Thai ingredients.
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Product Details

  • ISBN-13: 9780399510335
  • Publisher: Penguin Group (USA) Incorporated
  • Publication date: 6/4/1984
  • Pages: 318
  • Product dimensions: 6.00 (w) x 9.02 (h) x 0.97 (d)

Table of Contents

Preface vii
Introduction 3
Dining in Thailand
Emigration, Confrontation and Accommodation
Cook's Tour
1 Life in Thailand 26
Bangkok: "The City of Angels"
The Eternal Village
Ceremonials and Celebrations
2 The Thai Kitchen 37
Furnishings, Utensils, Appliances, Implements
3 Fundamentals 42
Coconut and Coconut Milk
Rice Garlic
Tamarind
Chillies
Coriander
Lemon Grass
Flower Flavorings and Essences
Onion Flakes
Dried Fish
Egg Thread Nets
4 Fruit and Vegetable Carving 56
5 Memoto the Cook 61
6 Menus 69
7 Appetizers and Snacks (Gup Klem, Kong Tan Len) 75
8 Kice (Kao) 100
9 Soups (Gaeng Chud) 109
10 Curries (Gaeng Ped) 123
Principal Curry Pastes
Curries
11 Meat and Poultry (Neua, Gai Lae Pet) 148
12 Fish and Seafood (Pla Lae Aharn Ta Lay) 174
Selection and Preparation
13 Salads (Yam) 197
14 Sauces (Nam Prik, Lon) 216
15 Noodles (Mee) 225
16 Accompaniments (Kreung Kiem, Pad Pak) 236
17 Desserts and Sweets (Kong Wan) 247
18 Beverages (Kreung Deum) 263
Appendixes
Pronunciation and Spelling Guide 271
Vocabulary: Common Thai Words 274
Glossary 281
Sources and Suppliers 301
Table of Recipes 306
Index 311
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted March 31, 2005

    The Real Thing - back then

    I was given this book by my mom, a good friend of Jennifer Brennan's back in 1984. It was one of the first (and still my favorite) Thai cookbooks on the market. Her recipes are real, although she provides substitutions for products that were not readily available back then in U.S. supermarkets. I spent 7 years in Bangkok as a child in the 1960's and still visit Thailand periodically. I can honestly say that Jennifer provides a solid, easy to use, and delicious to eat group of recipes. The introduction includes a wonderful synopsis of the Thai people, their culture, and a lot of information on the joys of the Thai food experience.

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