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Thai food offers many delicious dishes flavored with spices, lemon-grass or coconut
- although different regions of Thailand,
each tend to have their own preferred ingredients - for example, coconut milk and tumeric in the South, and lime
juice in the Northeast.
No matter what part of the country a dish is from, all
Thai dishes or meals aim to achieve a balance between fundamental flavors common to the cuisine:
spicy hot, sour, sweet and salty, as well as optionally bitter.
Rice forms an important and fundamental part of Thai food, and jasmine rice (which is native to
Thailand) is used in many
dishes as well as being served plain. Some other popular Thai dishes include:
- Pad Thai - Fried rice noodles with fish sauce, sugar, lime or tamarind, peanuts and egg,
mixed with chicken, tofu or seafood.
- Pad see ew - Noodles stir-fried with thinly sliced pork or chicken,
and flavored with fish sauce.
- Green curry - A curry flavored with coconut, green chillies, and Thai basil,
containing vegetables and chicken or fish.
- Red curry - A very hot curry made with plenty of red chillies.
- Yellow curry - A curry that is colored using fresh tumeric (hence its yellow
color), and also containing black mustard seeds, cumin, nutmeg, brown sugar,
kaffir lime leaves, lime juice, coconut milk and fish sauce.
- Gai pad khing - Fried chicken with vegetables and sliced ginger.
- Tom yam - A hot and sour soup made with seafood (often shrimp) or
chicken.
- Som tam - Grated papaya salad. There are several
variations: the salad can be served with salted black crab,
with peanuts, shrimps and palm sugar, or with salted fish, eggplant,
and long beans.
- Satay - Originally from
Indonesia, Satay has also become a popular
dish in Thailand.
Satay is grilled meat (usually chicken or pork), usually on skewers,
served with cucumber salad and a peanut sauce.
On this page, you'll find a great selection of Thai Cook Books.
By Nancie McDermott
Chronicle Books
Paperback (168 pages)
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Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals -- as often as they like. |
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By David Thompson
Ten Speed Press
Hardcover (672 pages)
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"Thai cooking is a paradox," writes Australian restaurateur David Thompson in his comprehensive and thus aptly named Thai Food. "It uses robustly flavored ingredients--garlic, shrimp paste, chilies, lemongrass--and yet when they are melded during cooking they arrive at a sophisticated and often subtle elegance." Pursuing this transformation in depth, his book presents hundreds of recipes that celebrate the Thai meal while exploring its historical and cultural context. Readers will delight in the wide selection of authentic dishes like Duck and Spring Onion Soup, Grilled Beef Salad, and Green Chicken Curry with Baby Corn, and relish Thompson's vast appreciation of his subject. Though the recipes are straightforward and workable once ingredients are assembled and techniques understood, those new to Thai cooking may want a less rigorous introduction to the subject. However, anyone with an appetite to explore it on Thompson's terms will benefit immensely. Beginning with an exploration of Thailand's history and culture, the book then presents an extended section on rice, the centerpiece of the Thai meal. The "cookbook" follows, with a systematic introduction to the Thai kitchen, ingredients, and equipment. The chapter "Food Outside the Meal" is devoted to Thai snacks and vendor food, such as Stir-Fried Crisp Fish with Holy Basil. Noodle dishes include an exemplary pad thai, and sweet dishes like Grilled Bananas with Coconut Cream and Turmeric are also offered. Readers should know that the recipes, published primarily for an Australian audience, give ingredients in a mix of metric and American measurements and/or with nonmetric equivalents, and that nomenclature is also sometimes foreign ("minced" for "ground" meat, for example). With photos throughout, the book sets a standard for Thai cookbooks to come while helping many cooks achieve the true, richly exotic cuisine. --Arthur Boehm |
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By Mai Pham
Prima Lifestyles
Released: 1995-10-11
Paperback (288 pages)
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Mai Pham has woven wonderful memories between the recipes of this beautiful book: memories of her childhood in Bangkok, her Vietnamese family and their reverence for good food, her husband's search for the best pho recipe in Saigon. The recipes themselves are light, healthy, and loaded with the unique flavors -- strong and delicate, tangy and mild, sweet and mouth-puckeringly sour, always exotic and delicious -- of Southeast Asia. Pham owns the Lemon Grass Restaurant and Cafes in Sacramento, and is a well-known teacher of Southeast Asian cooking. |
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By Nancie McDermott
Chronicle Books
Paperback (208 pages)
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Nancie McDermott, widely regarded as the American expert on Thai cooking, offers a clear, straightforward approach to dishes that many Westerners have tasted only in restaurants. In Real Thai, she demystifies once and for all every aspect of this flavorful, healthy cuisine. Organized geographically by region, over 100 tempting, easy-to-follow recipes explore not only dishes that may be familiar to Americans, such as Chicken Coconut Soup and Pork Satay, but also lesser-known local specialties such as Crab Cakes with Cilantro Paste, Fish with Yellow Curry Steamed in Banana Leaves, Sticky Rice with Mangoes, and Son-in-Law Eggs. Including advice on basic utensils and techniques, a glossary of ingredients, a list of shopping sources, and a section of suggested menus, this is the definitive guide for novice and expert alike to the diverse flavors of a regional Asian cuisine that is rapidly becoming an international favorite. |
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By Panurat Poladitmontri
Japan Publications Trading
Paperback (88 pages)
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INTRODUCTION
The foods of Thailand consist of many combinations and blends of different flavors, herbs, spices and peppers. It is a fiery cuisine which has become very popular due to the many Thai restaurants offering dishes that are appreciated by the adventurous and sophisticated palates of so many people of
today.
Thai cooking has been influenced by Thailand's neighbors, including Burma, India, Laos and Malaysia. Also coloring Thai cuisine are countries such as China and Portugal. The versatility of the Thai people enabled them to refine this variety of traditions to develop one of the most beautiful and
flavorful cuisines in the world.
Thai cuisine offers not only well balanced flavors but also the unforgettable fire of peppers (prig kee noo), which makes this style of cooking very addictive. The rich and varied sauces make each dish distinctive and unique.
With the increasing availability of Thai ingredients in the market, Thai cooking can be enjoyed in the home. Employing a variety of fresh seafood, vegetables and tofu, Thai cooking is one of healthiest and most nutritious ways to enjoy meals that are quick and easy to prepare.
This book offers a collection of recipes from dishes served in restaurants that were owned and operated in Thailand by Chef Rut's mother. Many of the dishes are also found on the menu of Chef Rut's restaurants in the United States, The easy-to-follow instructions and step-by-step photographs will
yield dishes that are as authentic as any found in Thailand. |
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By Victor Sodsook
William Morrow Cookbooks
Released: 1995-06-21
Hardcover (432 pages)
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True Thai is one of those rare and important cookbooks where cuisine and culture meet. Food lovers will come away with layers of understanding, discovering the soul of a country where cuisine is a sacred art. True Thai takes us from the jostling Bangkok streets and canals to countryside rice paddles and mango groves, from distant mountain villages to Thailand's stately Royal Palace, delivering True Thai taste in every sense of the word. Victor Sodsook, a native Thai, chef/owner of Los Angeles's celebrated Siamese Princess restaurant, has written the authoritative Thai cookbook that American cooks have been waiting for. True Thai satisfies an increasing public interest in the seductive flavors of Thai cuisine, and a decreasing emphasis on high-fat, high-calorie red meats, eggs, and oils. The lively, easy-to-follow recipes are tailor-made for today's adventurous, aware cook. Most of the tools and ingredients used in True Thai are probably already in your kitchen. And its wide-ranging glossary of ingredients will help you select the most flavorful spices and freshest produce, as well as the best brands of key Thai ingredients like coconut milk and fish sauce. Among True Thai's 250 recipes, you'll find the many Thai dishes that have already won over Americans, such as Crispy Sweet Rice Noodles (mee krob) and soothing, aromatic Chicken-Coconut Soup with Siamese Ginger and Lemon Grass (tom kha kai). Everything is here, from the deliciously spiced barbecued chickens found in Thai provinces to the elaborate and time honored cuisines served to Thailand's royal family, such as King Rama V's Fried Rice. Since Thailand teems with both fresh- and saltwater fish and shellfish, you'll find an abundance of healthful, provocative seafood dishes, such as Ayuthaya Haw Mok Talay, a scrumptious mousse of curried fish, shrimp, and crab, redolent with chili and coconut milk, grilled and served in fragrant banana leaves. Surprisingly light preparations for meat include Fiery Grilled Beef Salad, a classic of Bangkok cafe cuisine, and mu kratiem phrik Thai, a simple stir-fry of pork medallions sizzling with garlic and black pepper. The Thai Vegetarian Cooking chapter is really a whole book unto itself, encompassing its own blend of curry pastes, soups, appetizers, entrees, and one-dish meals-all completely free of animal or fish products. The Thai Salads chapter showcases such recipes as Coconut, Lemon, and Ginger Salad or Grilled Lobster Salad with Green Mango that demonstrate the great variety and sensuousness of this branch of Thai cooking. Drinks and desserts include such ethereal treats as Rose-Petal Sorbet and the refreshingly herbaceous Lemon Grass Tea, wonderful either hot or cold. There's also a chapter that shows how to marry these newfound Thai tastes with classic American cooking, through such improvisations as Bangkok Burgers with Marinated, Grilled Onions and Spicy Thai Ketchup. True Thai is more than a cookbook; it is a collection of grace notes exemplifying Thai cuisine's dedication to pleasing the senses. There's even a chapter on preparing Thai-style table decorations, many of them as edible as they are lovely. True Thai's 250 recipes, each with helpful and fascinating notes, present Thai cuisine with simplicity and elegance. True That is the most authentic, authoritative, and accessible Thai cookbook ever printed in English. |
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By Jennifer Malott Kotylo
Adams Media Corporation
Paperback (304 pages)
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Sumptuous Thai dishes you can make at home! 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 |
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Hamlyn
Paperback (256 pages)
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Authentic Thai cuisine has a rich, centuries-old tradition, and this authoritative handbook celebrates its many variations, with deft ideas for using many spices, sauces, flavorings, and styles. More than 100 recipes, most taking 15 minutes or less to prepare and cook, provide even gourmet cooks with a new range of delicious choices. The recipes start with snacks and starters, then introduce a host of multicourse meals featuring soups and salads, seafood, meat, and poultry main courses, as well as a range of vegetable side dishes and desserts. Even the names of the recipes are intriguing: Green Mango Salad, Son-in-Law Eggs, Jungle Curry Beef, Thai Fried Pie. Large full-color photos suggest mouth-watering presentations for all occasions. |
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By Chat Mingkwan
Book Publishing Company (TN)
Paperback (191 pages)
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Here is a great collection of Thai recipes in terms of taste and execution for the home cook, adjusted to please Western vegetarian tastes. Enjoy salads, soups, stir-fries and curries, beautifully illustrated with full-color photographs. The author regularly appears as a guest chef at major culinary schools. |
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By Sallie Morris
Duncan Baird
Spiral-bound (216 pages)
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This wonderful collection guides you through every step, demonstrating all the basics needed to master this delicious cuisine. There are more than 70 recipes for salads, curries, stir-fries, fried, steamed, and grilled foods, and desserts: such luscious meals as Tom Yam soup, fish cakes, steamed mussels, green chicken curry, and stir-fry duck are all made tantalizingly easy. Also provided is a cross-referenced collection of 12 meal plans, from simple dinners for you and your family to exotic feasts for friends and guests. With stunning photography throughout and a CD of evocative music to cook and eat to, this is the one-stop Thai cookbook for beginners. |
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