Thai Food
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By Andrew Wright (uk)
One of the best cooking books I have ever purchased. This is the best insight in to Thai cuisine A must have for any serious cook
By Toadjuggler (Hampshire, UK)
This is a fantastic cookbook for an accomplished home cook who wants to understand the flavours in Thai food, rather than just knock up a quick green curry on a Saturday night. Don't buy this book if you just want a "how to...." book, there are instructions and ingredient lists on tubs of curry pastes and tom yam. If you really want to make a genuine Thai meal do make the effort to follow this book through: the sections on making pastes for currys is worth the price alone. You will have to buy a big mortar and pestle, and track down a grocer who stocks the fresh stuff you need (search online, you can get literally everything you need delivered to your door) but beyond that all you need is a bit of time and comitment.
This is not for the faint hearted and you need a certain level of culinary confidence before you start, but if you make the effort you'll be rewarded a thousand-fold....... I can now turn out better food than any Thai restaurant with 50 miles.
By Milon
If your interested in cooking thai food then this book is a must have. As well as having hundreds of mouth-watering recipes the book itself is beautifully designed with stunning photography and easy to follow texts.
Its worth bearing in mind all these recipes are made from scratch, so if you are not interested in making your own curry pastes this is probably not the book for you. But don't let that put you off there are also some speedy recipes if you don't have lots of time free.
All in all I think this is a great book, I was initially put off by the fact is was written by a westerner but this quickly vanished as most (if not all) the recipes are created by Thai's. My only gripe is the fabric cover can not be cleaned, my copy has lots of fat stains now ;-(
By Shroppy (Shrewsbury, UK)
I have bought this having spent many months in Thailand enjoying the food and I am dissapointed. I am sure a lot of work went into creating this book which to me is more a documentation of the Thai recipes rather than a pratical guide to recreating the dishes. A lot of the recipes are not practical since you cannot find the ingredients even in the specialised supermarkets - I attended a cooking course while over in Bangkok and it gave practical advice and simple recipes - most of which are able to be achieved now I am back in the UK with a few special ingredients such as Kaffir lime leaves and galangal.
My own opinion is many people would be better off with a cook book such as Ken Hom or Rick Stein that would be aimed at the UK shopping capability of aquiring ingredients.
By Mr. E. B. Davies (UK)
This may seem expensive for a recipie book, but when you realise it's getting on for 700 pages, and that there are just over a hundred pages explaining the history, culture and background of the regions of Thailand, then I think you'll change your mind.
Apart from the fact that the cover is pink this book has the physical feel of a bible and must surely be classified as the bible of Thai food. Even if you're a Thai restaurant regular in the uk you'll probably never have heard of the vast majority of the recipies in this book.
The next thing I'd like to buy is some time to try to master some of these recipies.
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