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Simple Thai Food: Classic Recipes from the Thai Home Kitchen |  |
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Simple Thai Food: Classic Recipes from the Thai Home Kitchen | |
网友对Simple Thai Food: Classic Recipes from the Thai Home Kitchen的评论
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.
Let me start by saying that I have lived in Thailand for the past two years. Some other reviewers have mentioned the title of the book perhaps being something of a misnomer. I can understand that sentiment, but I disagree. This cookbook is is all about simple Thai food. Not American-simple, "ready in 20 minutes using ingredients always in your pantry," but simple as in truly, simply, the food that is served in Thai homes. Not trendy restaurant Thai, not Thai fusion, not Thai-influenced: simply, Thai.
The recipes are authentic, the instructions detailed, the photography beautiful. Leela gives acceptable substitutes for potentially hard-to-find ingredients when they exist, and when a substitute just won't do she makes that clear as well. She also includes an introduction for most recipes which includes where she got the recipe or the traditional background of that food. In short, this is the perfect cookbook for someone who simply wants to learn about and cook real Thai food.
I recently purchased a couple Thai cookbooks and so far am enjoying this one. I appreciate that she products some alternative ingredients and mentions particular brand names of some of the ingredients required so I can more easily find them in my local Asian market. There is not pictures of every recipe but there is a decent amount. The other cookbook I purchased (True Thai: The Modern Art of Thai Cooking by Victor Sodsook) has more recipes but no pictures so if you feel like just browsing it can be a little boring.
Reviews of some of the other popular Thai cookbooks mention being hard to get into in the quest for authenticity so I feel that this book strikes a happy medium and is quite approachable.
If you like her blog, you will love this cookbook! But be aware, "simple" does not mean quick. And, "simple" does not necessarily mean suitable for week night cooking. And, "simple" does not mean few ingredients, either.
I gave serious thought to my star-rating for this book. (Well, I always give my review ratings serious thought, but this one seemed to be a tougher decision.) Four stars just does not do justice to this book, but it's not a perfect five-star book either....I hope you all don't mind that I've decided on a 4.5 rating, and on Amazon's scale, I've rounded it up. I don't consider it a cop-out: No. I have trouble with the word "Simple" in the title, but there is SO MUCH worthy in this book that it's better than a four-star.
Having some knowledge of Thai foods and having looked at Leela's blog, I should have known that "Simple" Thai Food was a misnomer--at least for me. While I have access to Thai ingredients by way of a home garden and a weekly trip up to the big city, I don't always have access to beautiful fresh fish. And I did not grow up in house where wok cooking and deep frying were everyday occurrences.
I guess I'm saying that "unfamiliar" is rarely "simple", and what is "familiar" is always "simpler.
I have no trouble following her instructions or finding the ingredients, but the recipes are a learning experience for me, therefore, they take more time than I am willing to spend for a week night meal.
Ms. Punyaratabandhu strives to be authentic, and that is very admirable. Some people will purchase this book because they can trust the authenticity of its recipes, and because the dishes remind them of their heritage.
Personally, I was looking for some simple recipes--for Thai food, simply prepared--simply because I like the flavors in Thai food!
I enjoyed some of the soups, especially the spicy vegetable with shrimp and the hot and sour chicken soup with turmeric. I was enthralled by many of the curries, but will have to try them when the weather turns cool again. I loved the grilled pork neck, and wished for, but did not find, grilled fish recipes. I'll probably get the most use from the noodle recipes.
What I found surprising--and oh, so, useful, were the "basic" recipes and preparations: I can make my own sriracha and sweet chile sauces now. And there are several other condiments that I used to buy at the oriental market, that I can make myself on a lazy, soulful day in the kitchen.
The layout is easy to read and easy to follow. The index is adequate. There are some other helpful information included to make you a bit more comfortable with Thai ingredients and cooking. There are some nice photos, but not one for every recipe.
*I received a temporary download of this book from the publishers. That is why I am able to post a review on the day this book is released to the public. I have spent several months working with the recipes in this book.
I own quite a few Thai cookbooks, but this is the most accessible of the lot. The author nails it with an extensive introduction section and ingredients glossary, which set the tone for the recipes themselves. The recipes allow you to get a good idea of the Thai taste, yet do not demand one always use low-tech prep methods that only a Thai grandma could love. These recipes do not include inappropriate "substitution"
ingredients, but where convenience foods are acceptable (such as canned curry paste for freshly made) they are not discouraged. Each recipe has an extensive preamble that helps the reader get the taste and presentation that the author intended. And the cooking instructions are detailed and easy to follow. The dishes themselves run the gamut from Thai restaurant favorites (excellent tom kha gai for example) to dishes her mom cooked regularly at home. While she doesn't really delve into the several regional styles of Thai cooking, the basics are all covered. If I could only have one Thai cookbook, this would be it.
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