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Books: Cooking by Cuisine -> Cooking Vietnamese
The Book of Thai Cooking
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by:
Walden, Hilaire
Gill, David
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Publisher:
HP Books
Published: June 1, 1992
ISBN: 1557880387
Format:Paperback
Pages:120
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Book Description
From Publishers Weekly
Colorful photography by Gill dominates this instructional volume on the basics of elegant Thai cooking--a cuisine that is contemporary, the author contends, because of its healthful vegetables, ``evocative aromas, subtle blends
of herbs and spices and contrasting textures and tastes.'' Sparse but adequate text covers most of what we need to know, with a solid section on unusual Thai ingredients and Western substitutions. The recipes--illustrated both on the plate and in
preparation--are captivating. They range from ``egg nests'' stuffed with shrimp, pork and vegetables to mussels with basil (Thai basil, but common garden basil will do) and mango with sticky rice. The volume's only major flaw reflects the fact that it
was written and produced in Britain. A recipe for chile flowers makes no mention of utilizing rubber gloves for protection; the substitution given for palm sugar, a common Thai ingredient, is white and demerera sugar. American cooks will search--and
won't be able to find--the demerera, a raw sugar product similar to but not the same as the raw sugar marketed here.
Copyright 1992 Cahners Business Information, Inc.
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