Thailand: The Cookbook

April 21, 2014
Thailand has long been admired for its scenic landscape and flavorful cuisine, both of which are brilliantly showcased in this beautiful collection. Photographer Gabriel takes the reader on a journey to this rich and diverse country, sharing insights into regional differences, the secrets of the Thai kitchen, such as integrating the four tastes of salt, sweet, sour, and spicy, and traditional cooking tools. He includes 500 authentic recipes that will appeal to disparate palates. While roasted crickets and red ants might appeal to few Americans, glass noodle salad and spicy shrimp soup will please the masses. Gabriel also includes curries, stir fries, and desserts as well as soups, salads, and sauces. Rice and noodle recipes excel, from Thai pork fried rice with fried eggs to crispy rice noodles with herbs. Grilled, boiled, and fried dishes highlight proteins in flavorful combinations, such as grilled tilapia with spicy dips, crisp chicken and lemongrass, and steamed egg with shrimp and coconut milk. Gabriel’s luscious photos capture the beauty of Thailand’s people, food, and landscape and rounds out this stellar compilation. Armchair travelers and cooks at all levels will welcome this remarkable book.