This inspiring and beautifully photographed cookbook brings the vibrant and flavorful cuisine of Thailand to home cooks everywhere. Featuring a range of recipes that explore this beloved cuisine’s four main groups of taste—hot, sweet, salty, sour—author Tom Kim shows how simple it is to prepare authentic Thai dishes in your kitchen.
My Thai Cookbook presents the easy-to-follow tenants for preparing authentic Thai food. In these pages, you’ll find all the traditional dishes and specialties of Thailand, from favorite snacks and street food to curries, noodle salads, and soups— plus all the basics like curry pastes, relishes, hot sauces, marinades, and more—simplified for contemporary home cooks. The well-curated recipes respect tradition but have been adapted to the modern kitchen. You’ll also find features on must-have spices, menu ideas, and a glossary of key ingredients. Discover the hallmark flavors, dishes, and accessibility of Thai cuisine with My Thai Cookbook.
Sample recipes include:
Hot & Sour Grilled Beef Salad
Shrimp, Basil & Lemongrass Salad
Tom Kha Gai
Sweet & Crispy Pork Spare Ribs
Sesame-Seared Tuna with Ginger
Turmeric Grilled Whole Fish
Hot & Sour Orange Curry
Phad Ki Mow
Banana & Coconut Pancakes
Pineapple, Lime & Mint Crush
|Product dimensions:||7.60(w) x 10.90(h) x 1.10(d)|
About the Author
Tom Kime has worked at the River Café, for Rick Stein and David Thompson, and is the author of, amongst other books, the award-winning Exploring Taste and Flavor and Fish Tales. He has presented three TV series and is currently Executive Chef at Ceru, an Eastern Mediterranean restaurant in London.
Read an Excerpt
Thai Fried Rice
1 yellow onion, finely chopped
3 garlic cloves, finely chopped
2 red chiles, seeded and finely
2 skinless and boneless chicken
breasts, sliced into ¼ inch slices
½ lb raw shrimp, peeled, cleaned,
and halved lengthwise
2 eggs, beaten
5 cups cold cooked jasmine rice
juice of 2 limes
3 cilantro sprigs, leaves picked
and roughly chopped
2 spring onions, finely chopped
freshly ground black pepper
2 tablespoons vegetable oil
3 tablespoons fish sauce
• • • • • • • • • •
1. Heat the vegetable oil in a wok over medium heat and fry the onion until softened, 1–2 minutes. Add the garlic and chiles and fry for another minute until fragrant and aromatic.
2. Add the sliced chicken and stir-fry briskly until the chicken starts to change color, then add the shrimp. Stir-fry briskly for 2 minutes, then add the eggs, cooking them on the upper edges of the pan so that you get a thin omelet.
3. Splash in the fish sauce, then add the rice and continue to stir-fry for 3 minutes. Season with black pepper and lime juice.
4. Add the cilantro and spring onions, then quickly transfer to a large serving dish.
Most Helpful Customer Reviews
“What a gorgeous cookbook!” That was my first thought upon seeing this cookbook. I love the cover, and the photos inside the book are gorgeous! There is a lovely variety of recipes in this cookbook separated into chapters that make it easy to find what you’re looking for. Chapters are: Ingredients for Thai Cooking Must-have Herbs & Spices Snacks & Finger Foods Salads Roast, Grill & Stir-fry Fish & Seafood Curries & Soups Rice, Noodles & Sides Desserts & Drinks Basics Menu Planner The menu planner is especially nice as, rather than a dry list of recipes, each menu is a row of photos of each dish on the menu. I wanted to start simple, so I decided on the Chicken Satay with Turmeric & Ginger. I was unable to find the tamarind paste, but I decided to go ahead without it. I have a serious skin sensitivity to peppers, so I double gloved and prayed. Hmmm. Not sure what happened with the peppers as I bought what I was supposed to, but there was basically no heat at all. I didn’t want to blow the back of our heads off, but I did want SOME heat. As a result of non-spicy peppers and no tamarind paste, the results were a little bland, but good. While the flavors were subtle, if you paid attention, they were nice. Let me be clear–this is NOT the recipe’s fault! I don’t know if someone mis-labled the peppers or what, but they clearly didn’t work like they should, and I’ve seen tamarind paste in the store before, but they were out and I didn’t want to wait. With the tamarind and peppers that are actually hot I think it would have been a great dish. I actually made jasmine rice substituting coconut milk for part of the water, and it was very good. Another simple, but excellent dish is the Thai Fried Rice. It calls for chicken and shrimp, but I think you can easily use one or the other by itself and still have a great dish. It’s easy to make and very delicious. There’s so much more to try in this book, but I didn’t want you to have to wait longer for a review. Take a leap into some homemade Thai food. I think you’ll thoroughly enjoy it! I received a copy of this book from Weldon Owen for my honest review. All thoughts and opinions are my own.