Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online
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Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online__right

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Description

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Thai takeout meets authentic, regional flavors in this collection of 100 recipes for easy, economical, and accessible Thai classics—from the rising star behind the blog She Simmers.

Who can say no to a delicious plate of Pad Thai with Shrimp; a fresh, tangy Green Papaya Salad; golden Fried Spring Rolls; or a rich, savory Pork Toast with Cucumber Relish? Thai food is not only one of the most vibrant, wonderfully varied cuisines in the world, it also happens to be one of the tastiest, and a favorite among American eaters.

The good news is, with the right ingredients and a few basic tools and techniques, authentic Thai food is easily within reach of home cooks. Take it from Leela Punyaratabandhu, a Bangkok native and author of the popular Thai cooking blog She Simmers. In her much-anticipated debut cookbook, Leela shares her favorite recipes for classic Thai fare, including beloved family recipes, popular street food specialties, and iconic dishes from Thai restaurant menus around the world.

All of Leela’s recipes have been tested and tweaked to ensure that even the busiest cook can prepare them at home. With chapters on key ingredients and tools, base recipes, one-plate meals, classic rice accompaniments, and even Thai sweets, Simple Thai Food is a complete primer for anyone who wants to give Thai cooking a try. By the end of the book, you’ll be whipping up tom yam soup and duck red curry that will put your local takeout joint to shame. But perhaps more importantly, you’ll discover an exciting new world of Thai flavors and dishes—including Stir-Fried Chicken with Chile Jam, Leaf-Wrapped Salad Bites, and Crispy Wings with Three-Flavored Sauce—that will open your eyes to all the wonderful possibilities that real Thai cooking has to offer.

From Booklist

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. --Barbara Jacobs

Review

"Thai has long been underrepresented in my pantry, my refrigerator and on my cookbook shelves because I never felt I had enough support to cook much beyond a beef curry made with canned coconut milk and a commercial red curry paste. Punyaratabandhu''s practical and calming tone -- plus her delicious-sounding recipes -- make me want to do much more Thai cooking." - The Chicago Tribune

"I have generally found "Quick," "Easy," and "Simple" to be disingenuous labels when it comes to Thai cookbooks [...] But Punyaratabandhu seems to pull it off, coming up with recipes that are weeknight-doable yet electric with ingredients you can just about find if you try hard [...]. Shortcuts or not, they''re desperately delicious." - National Public Radio

"... blogger Leela Punyaratabandhu (shesimmers.com) has a way of marrying convenience with high flavor ...." - GOOD READS OF 2014, National Public Radio


"Punyaratabandhu [...] does simplify the complexity of Thai cuisine. [...] To write this book, she travelled back to Bangkok where she visited friends and family and interviewed street vendors and other cooks so she could best capture the flavours of her home country in a way that a North American could get." - The Globe and Mail
"... Punyaratabandhu''s [...] a masterful hand-holder: If you love Thai food but the ingredients and preparation have you cowed, this is the book to get ..." -  THE 20 BEST COOKBOOKS OF 2014 The Globe and Mail


"... The work developed into this, her first cookbook, and it shows a confidence and care absent in many books by more seasoned authors. [...] "Simple Thai Food" is what it says: unusually simple, and still really Thai. It''s written with grace, dedication, and humor, and there''s nothing like it on the market. [...] In other words, if you want a single Thai book, this is it." - The Boston Globe
"... Written by the popular shesimmers.com blogger, this is the best home Thai book currently available ..." -  TOP 10 COOKBOOKS OF 2014 The Boston Globe



"Simple Thai Food [...] takes a measured approach to traditional Thai cuisine; it is neither dogmatic nor full of shortcuts. [...] Punyaratabandhu writes most of these recipes as she would prepare them for Thai guests [...]. Yet in her extensive and detailed headnotes, she includes helpful hints for preparation, shopping tips, and, most importantly, good ideas for substitutes. In this way, readers are given a wealth of options, none more (or less) delicious than the last ..." -  THE YEAR IN COOKBOOKS: OUR FAVORITE READS OF 2014,   Serious Eats

About the Author

Leela Punyaratabandhu grew up in a traditional Thai home in the heart of Bangkok where cooking was taken very seriously. She created the cooking blog  She Simmers, which in 2012 was voted “Best Regional Cuisine” blog by Saveur. Her writing has appeared in CNN Travel, a website on Asian travel destinations by CNN International, and the award-winning food website Serious Eats, among others. Leela divides her time between Chicago and Bangkok.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction
When I started my website, shesimmers.com, in 2008, I had no idea where it would lead. At the time, my only goal was to document the best, most tried-and-true Thai recipes from my mother’s cookbook collection. She had passed away a few weeks earlier, and cooking, photographing, and sharing the recipes was my way of honoring her memory.
     My mother started sending her cookbooks to me in the early 2000s, when I moved to Chicago for school. Although I continued to return frequently to my hometown of Bangkok, Mom was concerned that I would forget how to cook the dishes that I grew up with—or, worse yet, that I would forget how Thai food in Thailand tastes.
     She need not have worried. Cooking from Mom’s collection helped me stay connected to my roots, and blogging about Thai food on my website inspired me to share my love of Thai history, culture, and language—as well as different food spots in the country—with others.
     Today, I write about Thai food and culture not only for my website but also for other online and print publications, and I love interacting with my readers, most of whom are non-Thais living in the West. What I have learned is that many of them—too many—are filled with dread at the thought of trying to make their favorite Thai dishes at home.
     I sympathize with them. Acquiring the fresh ingredients necessary to make a classic Thai dish entirely from scratch is often either impossible or too costly to be worth the effort. At the same time, many American cooks feel that cracking open a can of Thai curry paste is cheating. They worry that if they take shortcuts, an angry Thai grandmother will jump out from behind the nearest potted plant with a stun gun.
     Although it is true that several Thai dishes absolutely require that you invest time and money in sourcing hard-to-find ingredients, such as kaffir lime and galangal, to replicate their flavors faithfully, many dishes that are just as traditional are made with everyday ingredients that are stocked in most markets.
     My goal with Simple Thai Food is to show readers how easy it is to re-create traditional flavors—and the classic Thai dishes I grew up eating—at home. Once you have built a pantry of essential Thai ingredients (see page 3), whipping up delicious tom yam kung (page 86), drunkard’s noodles (page 133), or cashew chicken (page 61) takes less time and  is more affordable than calling up your local takeout joint.
     In choosing which recipes and methods to include in this book, I have unwaveringly adhered to three guiding principles: foundation, feasibility, and fun. The alliteration, trust me, is accidental.
Foundation. This book is rooted in the food that I grew up eating and cooking in Bangkok, where I was born and raised. The recipes represent Thai food as I have experienced it in my life. These are dishes that I am proud to serve to my family and friends, dishes that I know will not make them back slowly away from the table with their hands up, demanding to know what on earth this unknown, made‑up fare is. This is my foundation. This is the food I cook when I am longing for the taste of home.
     None of the recipes is unique to this book. In other words, my goal is not to invent new Thai-inspired recipes but rather to guide you through the process of re-creating dishes that are well known in Thailand as well as in Thai restaurants in the United States. Because I was raised in Bangkok, my tastes naturally skew more toward the dishes I grew up eating. But today, with the gap between how Thai food is made in Thailand and how it is made elsewhere in the world narrowing with each passing year, the recipes in this book will not be foreign to anyone. 
     Feasibility. My goal is not only to faithfully re-create the food I love but also to ensure that Thai food fans everywhere can cook the dishes at home. That means that I have had to choose and adapt recipes for home cooks whose kitchens are not equipped with every tool necessary to make Thai dishes the traditional way, and I have had to offer substitutions for harder-to-find fresh Thai ingredients.
     The unavailability of fresh ingredients is one problem that affects everyone from veteran chefs to novice cooks. But the good news is that as Thai food becomes more popular, more and more Thai pantry staples, such as tamarind pulp, coconut cream, and curry pastes, are available at well-stocked grocery stores. Better yet, if you live in an area with an Asian market, you can often find affordable, Thai-imported versions of these and other essentials, such as thin soy sauce, dark sweet soy sauce, and dried shrimp. If you do not have access to an Asian grocer, your best shot for finding some ingredients will be to order them online, and I have listed some reliable online sources on page 217. But because some of you may be hesitant to take the plunge into online grocery shopping, I have provided many ingredient substitutions, particularly for fresh produce items (Chinese broccoli, Chinese water morning glory, long beans) that are hard to locate in many areas of the United States.
     Fun. Cuisine exists to serve us, not the other way around, and cooking should be enjoyable. Some of the recipes in this book are ridiculously easy; some take a bit of effort. I have attempted to lay out the steps for every recipe in a way that makes them doable for even the novice cook. Complicated steps have been streamlined, and substitutions are suggested. None of the recipes requires any gadget or gizmo that you do not already have or cannot easily find.
 
  --------------------------------


Herb-Baked Cashews
met mamuang himma-phan op samunphrai

I drink so little alcohol that the amount that I consume each year is barely enough to fill a soup bowl. And much of that is in the form of a wine cooler or a light beer. I just do not have a taste for alcohol. But all my friends and cousins love me because I am the perfect designated driver, the person who is willing to go sit with them at a bar in Bangkok and drink overpriced soda and nosh all night on the quintessential Thai bar snack, seasoned fried cashews. This is the baked version of those sweet-and-sour fried nuts, with a touch of herbal fragrance and a little bit of heat.
Makes 2-1/2 cups
 
1 pound raw whole cashews
2 tablespoons vegetable oil
1⁄4 cup freshly squeezed lime juice
Grated zest of 1 lime
1 tablespoon minced fresh cilantro leaves
1 tablespoon minced fresh mint leaves
1 tablespoon minced green onion, green  part only
2 tablespoons honey
1 teaspoon salt
1 teaspoon red chile powder
 
Preheat the oven to 300°F. Line a large baking sheet with parchment paper or a silicone mat.
In a large bowl, combine all of the ingredients and mix well, making sure that the cashews are evenly coated with the seasonings. Spread the cashews in a single layer on the prepared baking sheet, leaving as much space as possible between them.

Bake the nuts, stirring them every 5 minutes, until golden brown, about 20 minutes. Remove from the oven and let cool completely on the baking sheet before serving or storing. The cashews can be stored in an airtight container at room temperature for up to 1 week. But trust me: they will be gone long before that.

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4.6 out of 54.6 out of 5
811 global ratings

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Top reviews from the United States

SamDi
5.0 out of 5 starsVerified Purchase
Homemade and authentic Thai Recipes
Reviewed in the United States on June 13, 2015
I''m a Thai who grew up in Thailand and now live in the US. I have been cooking some simple Thai dishes at home. Now that I''m pregnant and have morning sickness I have no energy to cook. I asked my husband (American) to cook some Thai foods following the instructions in this... See more
I''m a Thai who grew up in Thailand and now live in the US. I have been cooking some simple Thai dishes at home. Now that I''m pregnant and have morning sickness I have no energy to cook. I asked my husband (American) to cook some Thai foods following the instructions in this book. He hasn''t cooked any Thai foods before but he has tasted several exotic Thai dishes. I''m very impressed with the results as he carefully follows the recipes and instructions in this cookbook. He said the instructions are very clear and the cooking is fairly simple.
I looked at a few other Thai cookbooks and found this book contained the most day-to-day homemade meals that I grew up with. The cooking style is homemade and authentic Thai. The dishes once done may look different than what you will see from Thai restaurants in the US.
For example, Pad Thai, I grew up seeing how it was made on a daily basis. Pad Thai in Thailand will have a light (clear) color which I prefer while Pad Thai at most Thai restaurants in the US will have red or dark brown color which I believe the sauces have been modified.
Needless to say my husband and I are very happy with this cookbook. If you''d like to try the homemade versions of Thai foods, I highly recommend this book.
346 people found this helpful
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Tony
5.0 out of 5 starsVerified Purchase
If you lived in Thailand, this is the cookbook you want
Reviewed in the United States on September 19, 2016
UPDATE: If you live in the US and want to recreate food you ate in Thailand, this is the book. I lived there and my husband is from there. I''ve had this book for a year now and consider Leela to be the number one expert in making Thai food. Here are the recipes my husband... See more
UPDATE: If you live in the US and want to recreate food you ate in Thailand, this is the book. I lived there and my husband is from there. I''ve had this book for a year now and consider Leela to be the number one expert in making Thai food. Here are the recipes my husband and I have tried and can recommend:

Paste for Sour Curry - game changer for us, we eat sour curry now several times a month with different ingredients
Curried Fish Custard - OMG
Sticky Rice using splatter screen method - best method hands down!
Curry Noodles with Chicken - I didn''t even know my life was missing this soup
Rice Noodles with Chicken and Chinese Broccoli (pat si ew)
Spicy Basil Chicken
Rice Congee - the first good JOK on this side of the ocean
Shrimp Paste Rice
Hot and Sour Prawn Soup - finally a good Tom Yam Kung recipe!
Northeastern Minced Chicken Salad
Stir Fried Glass Noodles
Crispy Wings with Three Flavor Sauce
Spicy Grilled Beef Salad - one of my husband''s top requested dishes
Glass Noodle Salad
Green Papaya Salad - thank you Leela, finally good somtam!
Coconut Galangal Chicken Soup - again, replaced my old recipe
Fish Cakes
Duck Red Curry with Pineapple and Tomatoes
Sweet Dry Curry of Pork and Long Beans - I had tried for years to make a decent Pat Prik Khing, finally found this!
Stir Fried Chicken with Chile Jam - was always looking for a good recipe for this
Clear Soup with Silken Tofu and Chicken Dumplings - makes me feel like I am back in Thailand!!

Thank you Leela, you have really improved our cooking and eating!
132 people found this helpful
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itcomesincolor
5.0 out of 5 starsVerified Purchase
Better than most Thai Restaurants
Reviewed in the United States on August 30, 2018
This book allowed me to make the leap into authentic Thai cuisine. Every recipe I''ve tried is stellar. This book will allow you to make as good, or even better restaurant quality Thai food. I personally was not satisfied with the quality of Thai restaurants in my metro area... See more
This book allowed me to make the leap into authentic Thai cuisine. Every recipe I''ve tried is stellar. This book will allow you to make as good, or even better restaurant quality Thai food. I personally was not satisfied with the quality of Thai restaurants in my metro area which is why I wanted to make my own.

The most difficult part is finding all the ingredients you need. The author is very strict on the ingredients needed which will assure that the recipes come out well. If you do not have a well stocked Asian store nearby, you will be hard pressed to gather what you need, although I have not tried online sources as I was able to find all but Kaffir limes locally (I bought dried Kaffir peel on Amazon, though there is an online source that sells the whole fresh limes which I will be trying soon).

Many of the key ingredients have no substitute so it is essential to use only what is listed. Once you have the right elements, the recipes are relatively quick to make. The only problem I have is the recipes in the book seem to be suited for no more than two people. I have found I needed to double most of the ingredients to offer an adequate meal for myself and two young adult sons, which usually offers us leftovers the next day.
48 people found this helpful
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Blue Skies
3.0 out of 5 starsVerified Purchase
meat-heavy recipes
Reviewed in the United States on August 9, 2018
This book is almost entirely composed of meat recipes and a few fish recipes. I eat meat rarely, and I had no idea that this book had almost no vegetarian recipes. When I go to Thai restaurants, I order a lot of vegetarian dishes, so I didn''t expect this. The best thing... See more
This book is almost entirely composed of meat recipes and a few fish recipes. I eat meat rarely, and I had no idea that this book had almost no vegetarian recipes. When I go to Thai restaurants, I order a lot of vegetarian dishes, so I didn''t expect this. The best thing about this book is the curry recipes. But as much as this author may be the authority on Thai cuisine, I just can''t really use this cookbook.
44 people found this helpful
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Nola
5.0 out of 5 starsVerified Purchase
Lovely recipes, (pretty) simple
Reviewed in the United States on March 28, 2019
Do not be misled by the title, the recipes this book are really lovely and complex (by American standards). Many of the base ingredients are not that simple, for example curry paste with 10+ ingredients. I had to shop at more than one Asian market to find all the... See more
Do not be misled by the title, the recipes this book are really lovely and complex (by American standards).

Many of the base ingredients are not that simple, for example curry paste with 10+ ingredients. I had to shop at more than one Asian market to find all the ingredients so far. (Not a complaint just a fact).

I followed Leela’s advice to freeze ingredients like the lime leaves, lemon grass, prepared curry pastes, chili jam etc. This has worked great for me and in fact I have been able to cook Thai several nights per week with ingredients mostly from the freezer.

Once these base ingredients are prepared and your pantry and freezer are stocked, the recipes are in fact pretty simple to put together (many in 20-30 minutes).

I’ve had so much fun cooking Leela’s recipes and would recommend this book to anyone wanting to cook delicious Thai food at home.
31 people found this helpful
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Katherine L
3.0 out of 5 starsVerified Purchase
You ever wonder why every cookbook on Amazon has 4-5 stars?
Reviewed in the United States on April 5, 2021
I''m convinced that most people who rate cookbooks online do not actually try more than a couple recipes (if they try any at all) before leaving a review. "Simple Thai Food" is an example of this phenomenon. People look at the pretty pictures, they read the well-written... See more
I''m convinced that most people who rate cookbooks online do not actually try more than a couple recipes (if they try any at all) before leaving a review. "Simple Thai Food" is an example of this phenomenon. People look at the pretty pictures, they read the well-written anecdotes and observations, they try maybe 1 or 2 recipes, and in their excitement they leave a rating that doesn''t represent this cookbook and its flaws.

I''ll just say this: prepare to be delighted by some recipes, and frustrated by others. The flavors that you can encounter while cooking these recipes are hard to accomplish without guidance if you have no experience with Thai cooking. The author also offers good advice regarding the unique ingredients you''ll need to compile to cook many of these recipes.

Even though the author is a gifted writer, there are some crucial details left unsaid in the actual steps of food preparation. The lack of clarification often leads to head-scratchingly bad results, until you cross-reference other recipes for the same dish and realize that the author of "Simple Thai Food" left out an important step. There are also recipes where the instructions are fine, but the recipe itself is flawed. "Too much X, not enough Y" type issues that leave dishes imbalanced, cook times issues, etc.

Expect to take many notes in the margins of this book as you edit out the errors. In time, you''ll turn "Simple Thai Food" into something deserving of 4 or 5 stars.

Finally, as a personal preference, I wish there were more meatless recipes. This did not effect my rating, however.

To sum it up: This book has great writing and photography, and is a sometimes helpful, but often times frustrating guide to achieving true Thai flavors.
9 people found this helpful
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Tryfle
5.0 out of 5 starsVerified Purchase
Wonderful!
Reviewed in the United States on January 27, 2016
I have been cooking from this book for the last three weeks, have made about 10 dishes so far. We tried one recipe that was just ok, everything else has been delicious. When you consider my husband and I spent $30 on our last Thai dinner in a restaurant for food that was... See more
I have been cooking from this book for the last three weeks, have made about 10 dishes so far. We tried one recipe that was just ok, everything else has been delicious. When you consider my husband and I spent $30 on our last Thai dinner in a restaurant for food that was not as good as we can now cook at home, this book is a real deal. We live in a rural area without Asian markets, but with a few things ordered online and some substitutions these are recipes are perfectly do-able by a cook of average skill like me.
53 people found this helpful
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J. Sutton
5.0 out of 5 starsVerified Purchase
Genuine Thai Food and Culture
Reviewed in the United States on September 21, 2014
I have lived in Thailand and have cooked Thai food at home for many years now. Without question, this is the best Thai cookbook I have ever had--and I''ve had many. In addition, it is the best book about cooking of any type I have ever had. If you like Thai food and are... See more
I have lived in Thailand and have cooked Thai food at home for many years now. Without question, this is the best Thai cookbook I have ever had--and I''ve had many. In addition, it is the best book about cooking of any type I have ever had. If you like Thai food and are interested in Thai culture, this is the book for you. I also bought the Kindle version and put it on my smart phone so that I always have the recipes with me.
Every recipe I have made has that authentic Thai flavor. If you are used to Mall-Food-Court Thai food you may not recognize many of the dishes in this book. These recipes are the "real deal" from the Ox Tail Tom Yum (which is delicious!!) to the variations on Som Tam and other salads. In this book, Leela gives you more than lockstep directions for a single dish; she teaches the principles behind the dish, the sauces, and the condiments so that you can feel comfortable experimenting and exploring other possibilities.
My favorite aspect of this book is the quality of the writing—not usually a major factor in cookbooks. But as a thirty-year veteran of teaching writing at the college level, I value good writing. I guess that’s why this is the only cookbook I ever read cover to cover for the sheer enjoyment of it. Leela’s passion for Thai food and culture is evident in every page of the book. She relates memories from her childhood in Thailand with images of family life hinting at the central role that food preparation and consumption play in Thai culture. It’s all part of the Thai philosophy of “sanuk” which involves the Buddhist concept of “awareness,” and of “enjoying life” to the fullest. It’s a more serious version of “Don’t worry. Be happy.” She also relates some humorous anecdotes which reflect the culture, such as her explanation of the name of the dish “Son-in-law Eggs.” You simply must read that recipe!
One does wish the publishers had included more photos, but the dishes are excellent with or without the visual aid. An alternative is to go to Leela’s Blog at SheSimmer.com. There you will find more pictures and much entertaining reading.
30 people found this helpful
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Top reviews from other countries

Amazon Customer
1.0 out of 5 starsVerified Purchase
Mega disappointed
Reviewed in the United Kingdom on March 3, 2020
I have only given this one start since no stars doesn''t seem to be an option. I have never been so disappointed in a new cookery book, having been through it there are no recipes which grab my attention (other than some which I already knew) - this is a first for me since...See more
I have only given this one start since no stars doesn''t seem to be an option. I have never been so disappointed in a new cookery book, having been through it there are no recipes which grab my attention (other than some which I already knew) - this is a first for me since usually a new cook book sets me up for lots of fun and experimentation. I guess it will end up gathering dust until I give it to a charity shop or similar. What a waste of money.
3 people found this helpful
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Thierry Ane
5.0 out of 5 starsVerified Purchase
... book is really interesting and Leela Punyaratabandhu is truly funny. The recipes are great too and even though ...
Reviewed in the United Kingdom on February 17, 2015
The book is really interesting and Leela Punyaratabandhu is truly funny. The recipes are great too and even though I have just tried 3 of them yet, it seems that they are explicit enough to be successfully made at home. I would therefore recommend this book to anyone who...See more
The book is really interesting and Leela Punyaratabandhu is truly funny. The recipes are great too and even though I have just tried 3 of them yet, it seems that they are explicit enough to be successfully made at home. I would therefore recommend this book to anyone who wants to learn more about Thai food and/or wants to cook great Thai dishes.
14 people found this helpful
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John L.
5.0 out of 5 starsVerified Purchase
Thia Food
Reviewed in the United Kingdom on September 19, 2019
Great little cook book to have a round.
One person found this helpful
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sternchen
5.0 out of 5 starsVerified Purchase
Great authentic thai food
Reviewed in the United Kingdom on June 14, 2020
Amazing cookbook. So many tasty recipes and a lot of them very easy to do. Very authentic too. I love it!
One person found this helpful
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Mrs Dawn Moule
5.0 out of 5 starsVerified Purchase
Great
Reviewed in the United Kingdom on July 18, 2019
Nice recipes
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Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online

Simple Thai Food: high quality Classic Recipes from the Thai Home Kitchen sale [A Cookbook] online