Guide THE Thai COOK BOOK I The Art of Eating Well

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And carb lovers fear not, as there's also comforting slutty pasta and spicy laksa noodles.

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If you've just turned vegetarian or vegan, this book is the perfect guide for creating meat- and dairy-free versions of all those classic favourites such as bacon-topped mac and cheese, French toast, pepperoni, clam chowder and fish and chips. When Robin Roberton first became vegan in the s, products such as dairy-free milks were still years away from being on supermarket shelves, so she had to learn to make them herself.

This explains the extensive how-to section of this book, which includes pantry staples such as nut milks, yogurt, mayonnaise, butter and cheeses. Not only does Robertson have decades of personal vegan cooking experience, but she is also a chef and has 20 cookbooks under her belt — you can be confident she knows what she's talking about.

The much-loved British food heroes, The Hairy Bikers, return with yet another dieting book, this time packed full of simple but tasty vegetarian meals which prove that incorporating more plant-based dishes into your diet needn't be difficult or bland. Meanwhile, those with more exotic palates are bound to enjoy the Latin American shepherd's pie or paneer and pea curry.

Popular blogger Lily Diamond's first book pays homage to the nourishing and healing properties of herbs and flowers. We especially love this book for its stunning photography and creative recipes, not only for dishes to eat but also for natural, DIY beauty products.

The book is divided into chapters based on herbs and flowers, such as oregano, lavender, jasmine and orange blossom. Not only will this book teach you all about a myriad of culinary and medicinal uses of herbs and flowers, as well as how to easily get hold of them, but will teach you to make such wonderful concoctions as lemongrass basil coconut ice cream with black sesame brittle, and thyme-scented plum salad. We made the persimmon bites with pomegranate molasses and crispy sage leaves, and they tasted every bit as delicious as they look. The popular Scandinavian foodie couple are back with another cookbook.

We especially liked the taste of the mushroom, goat's cheese, pear and walnut fettuccine and the healthy baked donuts. All recipes are also gluten-free and refined sugar free. Mira Manek promotes healthy Indian cooking though her popular supper clubs and cookery classes. In this book, she challenges stereotypical perceptions of Indian food as being rich and indulgent, offering healthier and lighter interpretations of classics that she has tweaked from recipes handed down from her mother and grandmother.

This colourful book offers recipes for homemade pastes, pickles and garnishes as well as an introduction to a variety of spices. The book is full of flavourful plant-based goodness such as mango and cardamom smoothies, masala grilled aubergine, avocado chutney and grilled maple pineapple with frozen coconut saffron yoghurt.

If you're worried meat-free eating might lack variety, look no further than this esteemed Californian chef's homage to vegetables. Organised alphabetically according to vegetable name, this comprehensive collection is bound to change your perception of vegetarian eating.

Recipes are inventive and sophisticated, but simple enough for the home cook to follow. If you go meat-free you might find yourself eating more beans — and you're going to want your culinary repertoire to extend beyond beans on toast. In which case, we really recommend you get hold of this comprehensive guide by Tami Hardeman, author of the internationally recognised blog Running with Tweezers. The book celebrates pulses in different ways, including dishes such as butter bean bisque, red lentil and sweet potato croquettes, and braised leeks and puy lentils.

We found the desserts particularly imaginative — look out for strawberry and green lentil crisp, berry and lime mung bean ice pops and lentil baklava, which were all among our favourites. Author of vegetarian blog My New Roots, Sarah Britton's second book is packed full of nutrient-loaded recipes that are quick and easy to make and use accessible ingredients. We love the bright and inspiring photography, and imaginative recipes with catchy names such as surprising sunflower seed risotto.

If you're looking for something sweet, we absolutely loved the coconut cardamom blueberry snack cake. The book also offers many vegan and gluten-free options. If you're looking to incorporate more vegetables into your diet, there's no excuse not to look outside soups and salads. Especially not once you have a copy of popular blogger Kate Hackworthy's hugely imaginative cookbook that will show you how to have your cake and eat your veg too. As the title suggests, once you're done flicking through this book you'll understand that the possibilities of using vegetables in sweet treats are endless.

Social media star Taline Gabrielian's cookbook stood out to us especially because of the extensive desserts section, which offers mouth-watering healthier versions of indulgent-sounding treats such as peanut butter swirl chocolate cookies, galaxy bars, tiramisu and salty caramel tart. Recipes are all gluten-free and refined sugar free. The book shows beautiful lifestyle images of Taline and her young children enjoying her beautiful food, and is written in her characteristically intimate style.

We especially enjoyed the introduction, in which she talks about her approach to healthy eating and how she has been inspired by her Armenian heritage. The book includes a helpful guide with tips and tricks for meat-free BBQing, and features everything from burgers and hotdogs to kebabs and pizza, as well as side dishes and salads. We also love the delicious array of homemade vegan sauces, which include flavoured butters, salsas and of course three types of BBQ sauce. We particularly like the look of the aubergine gyros and quesadillas. However, our absolute favourite for its huge variety of recipes and international scope, is Vegan: The Cookbook.

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Celebrity Chefs

Robert Fisk. Mark Steel. Janet Street-Porter. Lists with This Book. Community Reviews. Showing Rating details. More filters. Sort order. Sep 26, notgettingenough rated it it was amazing Shelves: cooking. This is the only cookbook I've ever bought that's plain scared me An amazon goodreads is no place for Thai food. It has too much taste. Oct 30, Terri rated it it was amazing Shelves: cooking , own. I adore this book. It not only taught me to cook Thai properly, but it taught me how to do it with confidence.

Recipes from this book and recipes inspired by this book are now a major part of our weekly meals. May 03, Imogen rated it it was amazing Shelves: cooking. The photography is stunning, the writing is clear and then the recipes - oh, the recipes. They take a lot of work, but followed faithfully, they are absolutely stunning. I've seen a few comments about not being able to find the ingredients. I can sympathise, but I think the point of this book was to faithfully encapsulate Thai food, not give substitutes.

Fish sauce, palm sugar, kaffir lime leaves, birds eye chillies, coriander roots and shrimp paste are pretty standard. But I have substituted ginger for galangal only when absolutely necessary , small, regular eggplants for pea eggplants a different taste, I know! The best advice if you want to cook from this book is find the best asian supermarket near you, and start frequenting it. Jun 05, Pablo rated it really liked it Shelves: food. I never really felt the need to know how to cook thai food. That is of course until i moved to toronto where, in my three years, i've yet to eat a decent thai meal.

I'm sure there is good stuff to be had somewhere, but i've yet to find anything beyond moderately palatable. I don't remember where i found a listing about this book, but we got it from the library last summer in the attempts to satiat I never really felt the need to know how to cook thai food.

I don't remember where i found a listing about this book, but we got it from the library last summer in the attempts to satiate the never ending desire for thai food.

Easy Thai Cooking (9780804841795)

Admittedly, a compendium of thai cooking penned by someone named David Thompson who i can only presume to not be thai clothbound in hot pink left me feeling a little skeptical, but flipping through it seemed to reputable and thorough in its information. I'd really only attempted a couple variation of a penang curry, which turned out pretty magical despite adapting it to be vegetarian and leslie and had written down that recipe to use in the future.

I've a lot of ground to cover in the book, but on the whole it seems like an excellent reference for making thai food from fresh ingredients not the standard asian market prepackaged mae ploy stuff, which i find to be pretty good, but doesn't compare to fresh galangal and lime leaves Obviously thai food is far from vegetarian, so if you're strict, or uncertain about adapting recipes to not use shrimp paste this book is going to be useless. But i find the information about ingredients and techniques to be really insightful. Oddly enough, we'd written down the recipe for penang curry to use after returning the book.

Last weekend when we had a craving i scribbled out a grocery list and headed to the market to pick up supplies. Magically, with a hand written recipe in my pocket, i stumble across a used copy and She Said Boom on College. View 1 comment. Jan 18, Valerie rated it it was amazing Recommends it for: Serious foodies and appreciators of Asian cultures. Shelves: singapore , food-history-food-writing , cookbooks. This book quite properly belongs in both the cookbook and food history categories.

Anyone who knows me well knows how I dislike categorization, a preoccupation no doubt contributing to my difficulties with my grad committee. Catgories are limiting; this book perfectly illustrates the point. I have yet to make anything in this richly comprehensive tome, but have drunk many hot cups of tea while reading about Thai food history, which Thompson, an Aussie, has taken the trouble to master.

Not a book This book quite properly belongs in both the cookbook and food history categories. Not a book for beginners by any means, but absolutely one of the most impressive texts on my shelf. It is the kind of book I feel honored simply to own. Nov 28, Melenie Reiter rated it really liked it. Job well done. A bible of sorts. Now, I can totally show off to mom on her next visit! Mar 11, Cedric rated it it was amazing. A superb and detailed introduction to Thai cuisine.

And then each chapter which details a particular group of dishes relishes, curries, soups, salads and side dishes is in turn prefaced by a mini-essay on how the styles evolved and how different ingredients and techniques were incorporated. The recipes then follow a more or less historical sequence, from the origin A superb and detailed introduction to Thai cuisine. The recipes then follow a more or less historical sequence, from the original dishes of the highland Thai to the elaborate palace cuisine of the late nineteenth century. In addition a massive compilation of ingredients and techniques.

Working through this book as I am trying to do is a comprehensive education in this elaborate and sophisticated cuisine. Pictures of Recipes? Very few. Commentary on Recipes?

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Nutrition Facts? Recipe style? Truly authentic Thai. Any keepers? A couple.

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  7. This functions as an encyclopedia of Thai culture and cuisine. The recipes can call for some pretty specialized ingredients. This is a difficult book to rate, so I will refrain from giving it stars. For those of you who want to know immediately what I think about it, I'll say: I like it and it impresses me. Saara and I both recently agreed that Thai food is our favorite cuisine. There's something rich in the deep combination of flavors the food imparts. The spicy, the sweet, the sour, the umami.

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    I've missed Thai food a great deal while I've been over here in Slovakia—there just isn't a place to get it in my little town This is a difficult book to rate, so I will refrain from giving it stars. I've missed Thai food a great deal while I've been over here in Slovakia—there just isn't a place to get it in my little town, and I've only mastered 2 curry dishes by myself since I came here—so I've been dreaming of getting a Thai cookbook for some time. When I saw this one had been placed on several Best Cookbooks Ever lists, and that it included recipes of items I'd been missing panang curry, I miss you most of all I thought it might be what I'd been needing.

    This book is like a bible, both in size and spirit. It's gigantic and exhaustive. Thompson delves into not just the how-tos, but the whys, the wheres, and the what's thats.

    The Complete Vegetarian Cookbook

    He has a small history of Thailand at the beginning, several pages of Thai cuisine theory, and an extensive and very, very helpful glossary of Thai ingredients. Don't know what galangal is? I didn't either until I found it in the glossary. Wonder what shrimp paste is? Turn to page and wonder no more. The author really gives excellent explanations of all the obscure ingredients—cousins of ginger, exotic basils, relishes made of fermented and dried seafood—describing their origins, flavors, and uses. But Thompson's felicity to authenticity does make the book difficult for me to use.

    Although I can find many ingredients, some of the recipes' needs include items I will never find in small-town Slovakia. Lotus stalks? Hog plum? Kaffir lime leaves? Pla grop? Those aren't at the Koruna across the street. I was lucky to find freeze-dried lemon grass at Lidel during their "Asian Week. The recipes are easy to follow as long as you have the parts, but they may take a while to execute.

    The book really give me a greater appreciation for the work behind Thai cuisine. It is significantly more labor intense than the quickly-serving restaurants I frequented in Chicago led me to believe. Thompson lays out specific curry pastes and sour sauces for almost every dish, things that are to be ground or blended or mashed while other items are chopped, grilled, fried, and tossed. However, even if I won't be able to make three-quarters of the recipes authentically, the book is a delight to just page through and read.

    I seriously enjoy simply browsing, daydreaming menus and imagining flavors. The book may not be practical for my current life, but it does fire my imagination and remind me of long-lost flavors I once could have had at the touch of a phone. Jul 29, Bookshop rated it really liked it Shelves: cookbooks. I came the book at Cindy's and I fell for her review. I decided I must posses one so I immediately proceeded to Amazon to purchase my copy. It is indeed a beautiful book. The hardcover is sheathed in deep pink fabric with a simple sash made from photograph of rice and simple writing of the title and the author.

    The whole look reminds me of a tasteful yet simple kimono. Quaintly, two ribbons are provided as bookmarks. I initially had my reservation about this book despite the great review simply be I came the book at Cindy's and I fell for her review. I initially had my reservation about this book despite the great review simply because I do not quite like Thai food as much due to its emphasis on vibrant sourness. I read Part One, Thailand and Food with much apprehension but soon I was captured by how detailed he describes the connection between Thai people and their food, particularly on how distinct cultures and geographies shape food.

    I then moved on to Part Two with less suspicion and more excitement. I was not sorry. This part is technically more rewarding as it describes in details the various utensils, ingredients, and techniques of Thai cooking. I learn a lot in terms of cooking techniques which I believe can be applied across all cooking repertoire.

    In fact, I did just today by improving my Mie Kangkung recipe with great results as I applied the importance of balancing tastes. I also learned that frying ingredients separately pays and mixing everything in a mess is not worth the laziness. If there is one fault in this book is his finality on lack of substitute for certain ingredients.

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    Perhaps it is the exacting nature of the Thai cooking although that contradicts his emphasize that Thai cooking is fluid depending on seasonality and availability. Perhaps it's just him although that also contradicts his oft-mentioned improvisation. Living away from Asia, I would appreciate more if the recipes are also tested to suit people who are far away from home.

    Despite the one irritant above, the book eventually just gets to me.