Practical Thai Cooking is the essential Thai cookbook in English and a favorite in kitchens around the world. It has sold more than 30,000 copies and gone through eight printings since first appearing in 1985.
Learn to make basic, authentic curry pastes, nutty satays, warming, delicious soups, and hot sauces to satisfy the fieriest of palates. The emphasis is practical: where to find coriander root and lemongrass; how to use hot chili without regrets; what to substitute when you can’t find tamarind pulp or fresh Chinese celery.
Each section contains both the essential Thai-style favorites and some lesser-known dishes you won’t want to miss. The recipes range from mainstay vegetables, meats, and seafood to dips, snacks, and desserts, all accompanied by mouthwatering full-color photos. A complete glossary of terms suggests alternatives to hard-to-find ingredients.
Coauthors Puangkram C. Schmitz and Michael J. Worman are both experts on Thai food. Schmitz’s experience in teaching her native cuisine, coupled with Worman’s years of study of Asian cooking techniques, makes for a comprehensive but kitchen-friendly combination.
