Ebook True Thai: The Modern Art of Thai Cooking, by Victor Sodsook
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True Thai: The Modern Art of Thai Cooking, by Victor Sodsook
Ebook True Thai: The Modern Art of Thai Cooking, by Victor Sodsook
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From Booklist
Sodsook's more than 230 offerings go beyond traditional recipes of satay, pad prik, and iced coffee. Here, country and city cuisines appear. A dozen suggested menus and instructions on carving fruits and vegetables round out this very pleasurable, unassuming, and unpretentious cookbook. Barbara Jacobs
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About the Author
Born in Nam Buri, Thailand, Victor Sodsook learned cuisine at his mother's side, in a Thai university, and in the employ of fine Bangkok hotels. He arrived in America more than twenty years ago, opening the first Siamese Princess in 1976. Success propelled him to his present location in Beverly Hills. This is his first book.
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Product details
Hardcover: 432 pages
Publisher: William Morrow Cookbooks (June 21, 1995)
Language: English
ISBN-10: 0688099173
ISBN-13: 978-0688099176
Product Dimensions:
8 x 1.3 x 10 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
46 customer reviews
Amazon Best Sellers Rank:
#538,269 in Books (See Top 100 in Books)
Wow, just not that great a book. I have been cooking Thai food for years and even trained under two Thai chefs while I was working my way up in the industry. This book is some weird collection of very strange Thai-ish recipes. I have tried multiple recipes out of this book and they all seem very confused. I feel like this author was just trying to write a book of his adaptations of Thai food. The recipe "Drunken Spaghetti", is nothing more than Italian Spaghetti with some slight Thai influence, very weird. Many better books out there, try others.
If you are one who enjoys experiencing the flavours of the world and are not intimidated by exotic ingredients then Thai cuisine is one you should consider. Most of the ingredients needed for Thai cooking may be found in your kitchen, your local supermarket, or Asian Market. "True Thai: The Modern Art of Thai Cooking" is an awesome collection of recipes that are not only simplistic and flavorful, but does a great job of combining Thai cuisine with Thai culture. As a professional chef, I especially appreciate the menu planning guide at the end of the book. I have been exposed to many, many cuisines of the world, but I have to confess that Thai is near the top of my list. Probably my most favorite dish is the Chicken-Coconut Soup with Ginger and Lemon Grass (tom kha kai). I'm from the South and I have always enjoyed soup with crusty bread and butter but I have to say this soup stands by itself. No bread, or anything else for that matter, is needed with this soup. And the flavor---wow---it is unbelievably good. Victor Sodsook, also a professional chef, has gone to great lengths to make this book a collection of recipes that are easy to read and follow and presents the reader with information about the recipe: what region it's from, facts about the ingredients, and techniques for preparation. Ingredient substitutions are also provided to create different versions of the same recipes. This book has a variety of recipes covering the usual contents: Soups, Rice and Noodles, Fish and Seafood, Salads etc. But this book goes farther including contents such as Bangkok Street Cooking, Royal Thai Cuisine, and Fruit and Vegetable Carvings. It even has a section of Mail-Order Sources for Thai Ingredients. It's a nice amalgam of information bound up in one book. It is the Thai that binds.
A wonderful book and WHAT A FIND!! BRAND NEW---basically---just paid shipping--I bought this book new in 1995ish and used it for decades---I left it in Thailand at a hotel in January and was so bummed ---When I got back to the USA I looked it up on amazon and found it in the used books area---what a find!!!
True Thai is an excellent cookbook,it explains ingredients fully and is easy to understand.The recipes are easy to prepare and delicious.In the back of the cookbook there are listings for ingredients.Most ingriedients can be found in Asian markets or larger supermarkets and what cant be found can be ordered on line. Before purchasing I read the reviews as I always try to do. And after I purchase I usually try to write an honest review. This cookbook I am pleased to say is just what most of the reviews said it was and I am more than pleased. I am sure that I will be using this cookbook often and it will not get dusty sitting on a shelf!
Love this book
I borrowed this book from the library and loved it. I have made Thai dishes that taste like they come from a restaurant. You will need to buy a lot of special ingredients(different types of soy sauce, curry paste(easier to buy than make), mortar and pestle. I don't have a Thai supermaket around me but everything is available online. I bought this book as I cannot imagine not being able to make this stuff all the time.
I am a real fan of Thai food and like to cook everything from scratch. I have a smaller and more simple Thai cookbook that's OK but wanted something more comprehensive and this one is great. Lots of great recipes in it.
The company sent it in perfect shape, not a blemish on this book inside or out.Far exceded my expectations as to the quality shape this book was in.Although I neglected that it was missing the dust cover. I should have bought one with a dust cover because I like pictures.Victor Sodsook is one of the true chefs of Thai cooking.I highly recommend any cookbook he writes.
Received promptly, in mail without damage. Great value for the price. This is a wonderful cookbook and I'm glad to have found it on-line for such a good value.
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