Real Thai: The Best of Thailand's Regional Cooking
Nancie McDermott, widely regarded as the American expert on Thai cooking, offers a clear, straightforward approach to dishes that many Westerners have tasted only in restaurants. In Real Thai, she demystifies once and for all every aspect of this flavorful, healthy cuisine. Organized geographically by region, over 100 tempting, easy-to-follow recipes explore not only dishes that may be familiar to Americans, such as Chicken Coconut Soup and Pork Satay, but also lesser-known local specialties such as Crab Cakes with Cilantro Paste, Fish with Yellow Curry Steamed in Banana Leaves, Sticky Rice with Mangoes, and Son-in-Law Eggs. Including advice on basic utensils and techniques, a glossary of ingredients, a list of shopping sources, and a section of suggested menus, this is the definitive guide for novice and expert alike to the diverse flavors of a regional Asian cuisine that is rapidly becoming an international favorite.
What people are saying - Write a review
Other editions - View all
1/2 teaspoon Add the garlic Asian markets banana basil leaves beef chicken stock chunks cilantro coarsely chopped garlic coconut cream coconut milk cool to room cucumbers cups coconut custard delicious discard dish Drain dried red chilies eggs finely chopped ﬂavor freshly squeezed lime fried GAENG galanga garnish gentle boil gently green onions grill grind handful of fresh inches ingredients lemongrass lengthwise meat medium heat minced minutes mixture mortar paht palm sugar peeled pepper pesto pork pound recipe Red Curry reduce the heat Remove rice noodles roasted room temperature salad salty sataw saucepan serving bowl serving platter shallot shrimp paste simmer skillet sliced crosswise slotted spoon small bowl soak soup soy sauce spices squeezed lime juice stalks steam sticky rice stir-fry sweet tablespoons coarsely chopped tablespoons fish sauce tablespoons vegetable oil tamarind teaspoon salt Thai cooks Thailand thin thinly sliced tomatoes toss transfer turmeric warm wild lime