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Real Thai

The Best of Thailand's Regional Cooking

By Nancie McDermott

6 x 9 in; 208 pp;
Paperback
March 1992
ISBN 9780811800174
ISBN10 0811800172

SKU# 9780811800174

$17.95
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Quick Overview

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 f...
Real Thai


Description

Real Thai

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.

 

More Details

6 x 9 in; 208 pp;
Paperback
March 1992
ISBN 9780811800174
ISBN10 0811800172

Nancie McDermott is a food writer and cooking teacher specializing in the cuisine of Thailand, where she spent three years as a Peace Corps volunteer. Her food articles have appeared in numerous magazines, and she is the author of the perennially popular cookbook, Real Thai.

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the most go-to thai cookbook

the most go-to thai cookbook

10/11/11| alan rapp
I've had my copy of Real Thai for nearly fifteen years now. And though I have five others (which is useful in comparing recipes among them, showing the mindblowing variations among even simple recipes), this is the Thai cookbook that first and most helped me understand this cuisine. The structure illuminates the different ingredients and flavor emphases of each region, and the instructions are clear and concise. Highly recommended for beginners and a trusty standard reference for more experienced cooks.
Alan Rapp
Sr. Editor, Art + Design