Product Details

• Amazon Sales Rank: #106880 in Books
• Published on: 2005-05-31
• Original language: English
• Number of items: 1
• Binding: Paperback
• 191 pages

Synopsis
For centuries, Thai vegetarian chefs have modified their meals to include only plant-based ingredients. This collection represents the most successful Thai recipes in terms of taste and execution for the home cook, adjusted to please healthy Western vegetarian tastes.

Customer Reviews

A must for any veggie with a fondness for Thai food....


This little book provides a wealth of information on Thai food and presents a wide variety of mouth watering Thai recipes. There is everything you want to know from the basic pastes you need to make the famous curries, and all of the soups and starters, salads, noodles, curries, stir fries, desserts and drinks.

The book is beautifully presented and provides hints and tips on how to perfect the recipes, such as the famous Pad Thai (Thai noodles). The majority of ingredients ca be found in an average supermarket, some things like vegetarian fish sauce and holy basil are a bit more difficult to come by, however alternatives are always suggested. Note that this book is written for the American market so weight and measures and not the same as in the UK.

My only slight criticism is that the majority of recipes don't have pictures - I always find they help to know what I should be aiming for. Having said that, my mouth still waters just reading some of the recipe titles and descriptions!

Even I could do the Red Thai Curry!
I'm a single guy who has never really tried cooking anything more sophisticated than a combination of baked potatoes, beans and Quorn sausages [you know the type] but I bought this book on the aim that I may one day try one of my favourite meals.

Over the weekend I tried the Tofu Red Curry. Fortunately I live in a big city with Asian supermarkets in every district, so I could get Thai eggplants at a drop of a hat. The paste was ok to make [cheaper to buy a jar of paste but less fun], it took a while in my rubbish food processor but ended up being good once I'd picked out the sticky parts of the Kaffir Lime leaves [there is probably a simpler alternative, just search the net or leave it out and give it a go]. The curry itself was brilliant.

I had a guest that didn't like hot food so I didn't add fresh red chillies to the paste preparation [came out as a Thai beige curry because of this] and only used 5 dried chillies instead of 6-9. But it was just right heat for us. If you like to loose the sensation of taste during a curry then you can always add fresh chopped chillies or have a swig on the tabasco during the meal. Now I have enough curry paste to make the meal two or three times for guests, or for a whole week for myself. The instructions are easy to follow - just have the ingredients ready before hand. Brilliant book even for the beans-on-toast-infront-of-the-TV generation.