Simple Thai Food
Classic Recipes from the Thai Home Kitchen [A Cookbook]
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کتاب های مرتبط
- اطلاعات
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
February 17, 2014
Author of the blog She Simmers and a contributor to CNN and the food blog Serious Eats, Punyaratabandhu brings the “authentic, regional flavors” of Thailand to the everyday, money-conscious home-cook. Split into sections based on the portion of the meal the dishes are a part of, e.g., “Noshes and Nibbles,” “One plate meals,” and “Sweets,” the reader can easily find the exact type of food they desire. With Thai classics like Pad Thai with Shrimp, or Fish Cakes with Cucumber Peanut Relish, and more adventurous dishes like Pineapple with Sweet Peanut-Chicken Topping (Galloping Horses) and Rice Congee with Pork Dumpling and Eggs, there is enough here for both the novice to Thai flavors and the experienced eater. All in all, this is a solid, simple introduction to Thai food.
May 1, 2014
Many ethnic cuisines seem forbidding to the home chef because exotic ingredients aren't readily available and because of the required painstaking (and time-consuming) preparations. Relax in the hands of newbie author and experienced food-blogger Punyaratabandhu, who streamlines her way to the table with popular dishes like satay, pad thai, curries, and congees, among others. Not content with simplifying instructions, she also identifies which foodstuffs can accept substitutes and which can't (like lemongrass and galangal). Even better, there's an appended list of online ordering sources for those nonmetro dwellers. The more than 100 recipes fall into one of four categories: noshes and nibbles, rice accompaniments, one-plate or bowl meals, and sweets, each with a colorful preface. With her instructions (and assurances), readers just might try oxtail soup, rice congee with pork dumplings and eggs, herb-baked cashews, and pumpkin custard. Many of the basic recipes that inform Thai cooking are gathered at the back, from steamed glutinous rice (aka sticky rice) to all types of curry paste. This is a new appreciation for a quiet cuisine.(Reprinted with permission of Booklist, copyright 2014, American Library Association.)
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