McDermott also illuminates how the South--from the Great Smoky Mountains to the Lowcountry, from the Mississippi Delta to the Gulf Coast--encompasses diverse subregional culinary traditions when it comes to fruit. Her recipes, including a favorite piecrust, provide a treasury of ways to relish southern fruits at their ephemeral peak and to preserve them for enjoyment throughout the year.
Who can say no to a delicious plate of Pad Thai with Shrimp; a fresh, tangy Green Papaya Salad; golden Fried Spring Rolls; or a rich, savory Pork Toast with Cucumber Relish? Thai food is not only one of the most vibrant, wonderfully varied cuisines in the world, it also happens to be one of the tastiest, and a favorite among American eaters.
The good news is, with the right ingredients and a few basic tools and techniques, authentic Thai food is easily within reach of home cooks. Take it from Leela Punyaratabandhu, a Bangkok native and author of the popular Thai cooking blog She Simmers. In her much-anticipated debut cookbook, Leela shares her favorite recipes for classic Thai fare, including beloved family recipes, popular street food specialties, and iconic dishes from Thai restaurant menus around the world.
All of Leela’s recipes have been tested and tweaked to ensure that even the busiest cook can prepare them at home. With chapters on key ingredients and tools, base recipes, one-plate meals, classic rice accompaniments, and even Thai sweets, Simple Thai Food is a complete primer for anyone who wants to give Thai cooking a try. By the end of the book, you’ll be whipping up tom yam soup and duck red curry that will put your local takeout joint to shame. But perhaps more importantly, you’ll discover an exciting new world of Thai flavors and dishes—including Stir-Fried Chicken with Chile Jam, Leaf-Wrapped Salad Bites, and Crispy Wings with Three-Flavored Sauce—that will open your eyes to all the wonderful possibilities that real Thai cooking has to offer.
Want to make a classic Thai curry without having to keep a watchful eye? Are you looking for a simple way to create restaurant favorites like Pad Thai in your own kitchen? With the Thai Slow Cooker Cookbook, you can enjoy fresh and flavorful Thai dishes at home with the convenience of your slow cooker.
• Why slow cook? Slow cooking consolidates steps, takes out the guesswork and infuses dishes with flavor—no need to wait a day or two for the dish to rest.
• Got the goods? Stock your pantry the Thai way with a list of essential ingredients and shopping tips for hard-to-find ingredients.
• Short on time? All the slow cooker recipes in this book prep in 20 minutes or less.
• Craving Thai sides? Supplement your slow-cooked meals with recipes for classic Thai sides, like papaya salad, chicken satay, and curry puffs.
• Dietary restrictions? With a mix of dishes great for omnivores and vegetarians alike, labels also indicate if a recipe is soy-free and/or nut-free.
Today’s busy world can make getting a healthy and satisfying meal on the table a challenge. Skip the wait for takeout and come home to wholesome Thai food, cooked by you, for you.
Recipes include: Curried Kabocha Coconut Soup, Thai Sticky Wings, Massaman Sweet Potato and Tofu Curry, Chicken Red Curry, and Sweet Pork
In this book to accompany the TV series, stunning photography and Gordon's inspirational travel stories combine to depict a richly-textured portrait of a continent. With breathtaking landscapes as his backdrop, Gordon is welcomed into local communities and shown the age-old traditions and secrets that underpin their native dishes. He meets characters with fascinating lives, shares delicious meals in beautiful surroundings, and is invited to take part in the customs and rituals of the land – venturing into paddy fields to observe the rice worship, accompanying huntsmen on their quest for frogs and honey, navigating the inky night-time ocean for moonlit fishing, and cooking up a feast in a colossal Malay temple.
Gordon has devised over 100 new recipes to showcase the very essence of these cultures and cuisines. There are unique tastes and styles from across the region, with a wealth of enticing ingredients: from tangy limes and the earthy scent of sesame oil, to floral jasmine and lush green banana leaves. Don't let unfamiliar recipe names put you off – Tom Yam Goong Nam Khon is a divine hot and sour prawn soup, Ngah Poh Kai Fan a slow-cooked clay-pot chicken and Karipap the Malay answer to a Cornish pastie.
And there are recipes that even wary cooks will recognise – Chicken Satay, Pad Thai, Red and Green Curries – though look closer and each recipe has something extra, an authenticity that comes from taking the time to understand the origins of the dish. Gordon proves that the real thing is easy to replicate at home, whether its a single spice that makes all the difference, marinating a cut of meat for 12 unhurried hours, or being brave enough to try a key new ingredient such as kaffir lime leaves or lemongrass (readily available in supermarkets but often overlooked).
Let Gordon open your eyes with his vivid portrayal of a magnificent continent, and enjoy some of the very greatest Asian dishes in your own kitchen.
Growing up in Thailand, Pailin Chongchitnant spent her childhood with the kitchen as her playground. From a young age, she would linger by the stove, taking in the sight of snowy white coconut being shredded, the smell of lemongrass-infused soups, and the sound of the pestle pounding against the granite mortar.
Years later, as a Cordon Bleu–educated chef in San Francisco, Pailin vividly remembered the culinary experiences of her youth. And so, on YouTube, Hot Thai Kitchen was born. Combining her love of teaching with her devotion to Thai food, Pailin immediately connected with thousands of fans who wanted a friend and educator.
In this much-anticipated cookbook, Pailin brings her signature warmth and impressive technique to Thai food lovers everywhere. She begins by taking readers on a beautifully photographed trip to Thailand to explore the culinary culture and building blocks central to Thai food. With foolproof and easy-to-follow instructions, Pailin breaks down the key ingredients, flavours, equipment, and techniques necessary to master authentic Thai cooking. Then, she shares her must-make recipes for curries, soups, salads, and stir-fries, including entire chapters on vegetarian and vegan dishes, dips and dipping sauces, and sumptuous Thai desserts. With QR codes to video tutorials placed throughout the book, you’ll be able to connect with Pailin online, too.
Both a definitive resource and an extraordinary exploration of Thai cuisine, Hot Thai Kitchen will delight and inspire you in your Thai cooking journey.
From the Trade Paperback edition.
With this full-service cookbook, you can enjoy your own Thai food at home, easily and affordably. Stop wasting money on restaurants. These recipes make it easy to create your own authentic Thai dishes any time you’re craving them.
Try all of these tantalizing flavors.
- Chicken in Coconut Soup
- Saucy Greens and Noodles
- Yellow Pumpkin Curry
- Thai Omelet
- Coconut Lime Ice Cream
Take the mystery out of Thai food prep, so you can spice up your menu and bring all those fresh and exotic flavors into your home for friends and family to enjoy.
Authentic Recipes from Thailand features over 100 authentic recipes from all over Thailand with photos to compliment them. Also included are measurement conversion tables, oven temperature conversions, and a comprehensive list of sources of ingredients.
The dishes in this book range from traditional Pad Thai to Fried Rice, Dumplings, and everything in between. You will love the scents and flavors that will robustly fill your home and mouth every time you cook and eat one of these dishes.
In Thailand's Best Street Food, freelance writer and food blogger Chawadee Nualkhair details everything that visitors need to know to track down the most delectable dishes—no matter where they are hidden.
Most people think Bangkok is the only place to find great Thai street food, but Nualkhair ate her way across the country and found incredible food stalls everywhere, from Phuket in the south to Chiang Mai in the north. Even seasoned travelers may find it difficult to identify the best venues—never mind figuring out how and what to order. Fortunately for anyone bound for Thailand, Nualkhair draws on her vast experience to provide essential tips on locating food stalls in cities across the country, including:Directions on how to find a particular stallStreet maps for each sectorEach stall's specialtyServing options, beverages, and notable extrasWhether or not seating is availableInformation on bathroom facilitiesAs an added bonus, Nualkhair includes recipes for the 12 most popular Thai street food dishes adapted for the Western kitchen. Thai street food is one of today's hottest food trends, and Thailand's Best Street Food makes it easy for foodies to savor incredible Thai food—wherever their travels take them.
From Ant Eggs...To Water Bugs
Every visitor to Thailand is interested in the country’s ubiquitous bug carts. Those cute two wheel trolleys pushed along the night streets by smiling vendors selling – well, selling bugs. Their usual menu runs the gamut from grasshoppers to scorpions. But bugs as a gourmet treat are only the most obvious of the many food challenges awaiting unwary visitors. Other surprising ingredients range from dancing shrimp to rats.
Even apparently harmless dishes, like a soup, a salad or a glass of water, can be dangerous for the unsuspecting.
Surviving Thai Cuisine will guide you past most of the main culinary minefields. At the same time, it also offers an introduction to Thai food generally and to many other aspects of Thai culture.
Soup It Up: A Collection of Simple Thai Soup Recipes will show you how you can create delicious Thai soups right in your own kitchen.
As the daughter of award-winning restaurateur Leeann Chin, Katie's heritage has been deeply rooted in the cultivation of fine Thai cuisine. Katie has since taken the culinary world by storm as a well-respected food writer, television personality, and now published author.
Katie is a success among the cooking community, however, her true reward stems from her success at home. As working mother of toddler twins, Katie realized a need for simple, easy and delicious Thai recipes that call for accessible ingredients and Everyday Thai Cooking delivers just that.
This Thai cookbook offers basic recipes for staple dishes that include both homemade and store-bought options. From appetizers to desserts, each step-by-step recipe lists preparation times (most within thirty minutes) and alternates for less accessible ingredients. Illustrated with mouthwatering color photographs, Everyday Thai Cooking features more than 100 simple recipes for delicious Thai food.
Favorite Thai recipes include:
Crunchy Siam Spring RollsTom Yum GoongCrispy Mango ChickenShaking BeefFragrant Coconut Fish in Banana LeavesMee Krob
Thai food is one of the world's most exciting cuisines, a work of art that pleases the most discerning taste buds. From fiery hot soups to tangy seafood dishes, this beautifully illustrated Thai cookbook captures the savory tastes and heavenly flavors of Thai cuisine. Step-by-step recipes show you how to make evergreen Thai food such as tom yam soup, pineapple fried rice, and jub chai (mixed vegetables stew).
More than 60 full-color photographs bring each dish to life on the page, with flavorful sauces, delicious salads, tempting main dishes and sinful deserts making this the perfect introduction to Thai cuisine. The important elements of this book—the straightforward recipes, careful ingredient listings, and step-by-step instructions—will have you cooking up a Thai culinary storm in no time at all!
Delicious Thai recipes include: Crispy Shrimp Cakes Hot and Sour Shrimp and Lemongrass Soup Spicy Squid Salad Grilled Lobsters with Basil Garlic Sauce Green Curry Chicken Crying Tiger Beef Steak Stir-fried Rice Noodles with Vegetables Sticky Rice with Grated Coconut Topping The recipes in Thai Cooking Made Easy are mainly mainly homestyle and are accessible to chefs of all skill levels. This book promises to be your handy guide to the world of Thai cuisine.
The book also describes the Thai way of cooking and the utensils needed. She also describes the herbs and spices that go into these dishes as well as the way to prepare them.
This cookbook truly represents the contemporary flavors of tropical South and Southeast Asia today. It is unashamedly Asian without being traditional—reflecting the fascinating blend of peoples and cultures found in the region. What is particularly fascinating is the interaction between the cuisines that expand upon, and yet preserve, the distinctive character and strength of the indigenous dishes and ingredients.
This modern, fresh approach to Asian cooking is in demand around the world today—honest food that is easy to put together and guaranteed to please. This stunning book has been produced in collaboration with well-known chefs of selected Four Seasons resorts in Asia. These chefs have share here a selection of their best recipes that are absolutely perfect for every occasion—from a simple breakfast for two, to an alfresco picnic or barbeque, to an elegant dinner party with friends at home.
Featured recipes include:Grilled beef with rendang marinadeFragrant crab cakesGinger-poached chicken breast on mshroom medleySpiced tuna steaks with citrus salsaGreen Mango saladRose-flavoured lassi with pistachiosSpicy chicken and mango sushiAnd many more!
Keith Floyd has been visiting Thailand for over 20 years – this book is a product of all the adventures that he has had, people he has met and recipes he has learnt.
In Thai cuisine you will find the influences of Laos, Cambodia, Burma, Malaysia and, of course, China, plus the effect of the introduction of the chili in the 16th Century. Thai food reflects these wide influences to produce one of the most popular cuisines in the UK.
From basic ingredients and utensils, through pastes, sauces and dips, rices, noodles, Thai salads and soups, fish, meat and deserts, Keith Floyd introduces you to the basics of Thai cooking in his own inimitable casual style and gets to the heart of Thai food – tasty food that is quick and easy to prepare and perfect to share with friends and families.
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.
Thai cuisine has taken the world by storm. Its rich combinations of sweet, sour, salty and spicy flavors makes Thai dining a complete sensory pleasure. Many people think that Thai dishes are difficult to prepare, but James Beard nominee and CIA trained chef, Robert Danhi proves that isn't so.
Easy Thai cooking gives you a variety of easy-to-make recipes like Grilled Chicken Wings with Kaffir Lime Chili Glaze or Sweet-n-Spicy Pork Ribs or Green Mango and Cashew Salad. The thorough explanations of Thai cooking techniques that allows you to recreate the flavors of Thailand in your own kitchen. In addition, Chef Robert gives you expert guidance on acquiring and maintaining a well-stocked Thai pantry. With basic ingredients and his step-by-step instructions you can make stunning dishes that will add a uniquely Thai flare to your cooking repertoire.
Thai recipes include: Hot and Sour Tamarind Soup Stir-fried Pork, Basil and Chilies Classic Red Curry Chicken Golden Pork Satay with Thai Peanut Sauce Spice Crusted Fire-Roasted Shrimp Barbecued Banana Leaf Curry Fish Grilled Tofu, Curried Peas and Kefir Lime Pineapple Fried Jasmine Rice Stir-fried Peanut-Tamarind Noodles Chef Robert's loose approach to cooking, always takes into account and respects Thailand's unique cuisine. The flavors are authentically Thai, yet there is always room for experimenting and developing flavors of your own!
With From the Source Thailand, you'll tour through Central Thailand's sophisticated, cosmopolitan cuisine layered with Chinese and Muslim influences, Northern Thailand's mild, seasonal dishes with ancient roots, Northeastern Thailand's full-flavoured, rustic cooking that doesn't skimp on spice, and Southern Thailand's spicy offerings, with an emphasis on seafood, chillies and salt.
Authors: Lonely Planet, Austin Bush and Mark Wiens.
About Lonely Planet: Since 1973, Lonely Planet has become the world's leading travel media company with guidebooks to every destination, an award-winning website, mobile and digital travel products, and a dedicated traveller community. Lonely Planet covers must-see spots but also enables curious travellers to get off beaten paths to understand more of the culture of the places in which they find themselves.
'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' -- Fairfax Media
'Lonely Planet guides are, quite simply, like no other.' - New York Times
Lonely Planet guides have won the TripAdvisor Traveler's Choice Award in 2012, 2013, 2014, and 2015.
Now, the master chef and owner of Virginia's renowned Thai Basil restaurant shares her secrets for creating Thai cuisine's most beloved dishes at home—using ingredients that can be found in most grocery stores.
In Nong's Thai Kitchen, Daks teams up with veteran food writer Alexandra Greeley to show readers how to prepare classic Thai recipes such as: Chicken with Thai Basil Shrimp Soup in Coconut Milk Spicy Beef Salad with Mint Leaves Roasted Duck CurryThai food is famous for its balance of sweet, sour, salty and hot flavors. This unique symphony of tastes and sensations is why Thai restaurants and cookbooks have entered the mainstream. What most people don't realize is that once elusive Thai ingredients such as fish sauce, lemongrass, coconut milk, cilantro, basil and shallots are now easily found, making it easy to prepare mouthwatering Thai dishes at home for far less money than they would cost in a restaurant. All the recipes in this essential Thai cookbook are healthy, easy to make and inexpensive, so step into Nong's Thai Kitchen and begin a culinary journey to the tropical heart of Asia!
”The service is as polished as the colossal yachts docked out front, but the real star is the food.”—The New York Times, 2010
Maine Lobster, Thai Style
Have you ever wanted to try Lobster in a whole new way?
Maine Lobster, Thai Style brings together the finest aspects of Thai cooking, combined with fresh Maine Lobster, for a fantastic fusion that will bring your taste buds to a whole new level of consciousness. This is a unique cook book because of its authors' particular backgrounds, training, and inspiration to create perfection at home. All of the ingredients necessary to make our meals are available in the West, and we include possible alternatives to customize each recipe to meet your needs.
Please visit us on the web for stories, recipes, and a full list of all ingredients with photos, at www.deliciousthaidinners.blogspot.com
Shu Han Lee moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she'd grown up with - Singaporean and Malaysian dishes, with a strong Chinese influence from her Hokkien Chinese mother. These recipes, from her mother's sesame oil chicken to ox cheek and venison rendang, are ones you will want to make time and time again.
There are perfect midweek suppers rustled up in less time than it takes to order a takeaway, and healthier and better tasting at that: fennel and minced pork stir fry, fried hor fun noodles with kale and beansprouts or tom yum soup with mussels. For weekends, there are more adventurous projects: learn how to make your own steamed buns, egg noodles, or BBQ sambal lemon sole - a whole fish barbequed on banana leaves.
Although these are Southeast Asian recipes, Shu's seasonal approach to the very best of UK produce is reflected throughout this book: from Brussels sprouts with smashed garlic and oyster sauce to no-churn rhubarb and condensed milk ice cream.
There are also recipes that Shu has picked up on her travels throughout Southeast Asia, such as Vietnamese caramel pork ribs, Thai baked glass noodles with prawns and black pepperand Burmese chickpea tofu with fish sauce, lime and honey dressing.