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Serves: 2 Time: 15 minutes Ingredients: 4 3 oz. Once cleaned, rinse under cold water and pat dry. Pound the coriander roots and one pinch salt using the mortar and pestle. Add the garlic and black peppercorns. Continue pounding until you have a kind of paste. Dip the crabs into prepared garlic paste. Serve while still hot with Sriracha sauce and chopped coriander.
One gets the feeling of what it feels like to be in the natural environs of Thai streets. The photography is outstanding in this sense. The recipes aren't that complicated but I wouldn't have space for this in my bookshelf. I'm happy to borrow this from the library if for some reason I fancy cooking Thai food or go to the restaurant. Aug 31, Brett rated it it was amazing. Made me miss BKK. I whimpered like one of the ,00 stray mutts in Krung Thep.
Seriously, if I keep thinking about it I'll shirk responsibilities and buy a plane ticket. I need to take a walk More than a cook book, this is a beautifully illustrated look into the Thai way of life.
NB: Version I've read is a softcover compact version. Dec 13, Ashani rated it it was amazing. I love this book! Yesterday I cooked form this book and the two recipes turned out to be amazing! Wonderful book but large in size but definitely worth a place in your coffee table if you are a Thai food lover! May 16, Stephen Simpson rated it liked it Shelves: own. Beautiful photos and very true to the food. Jul 06, Zaynaz rated it really liked it.
This is such an impressive book. It's the largest cookbook I own, and half of the pages are large, evocative photos of Thailand and Thai people. This book, more than any other has made me really want to visit Thailand.
The recipes are printed on water resistant paper which is a brilliant idea , and each one is pictured and they all look delicious. The author introduces each recipe and gives really exhaustive directions, which is helpful since there are authentic recipes- not simplified or adapte This is such an impressive book. The author introduces each recipe and gives really exhaustive directions, which is helpful since there are authentic recipes- not simplified or adapted for the Western palate.
Some recipes use ingredients that are hard to source and unfamiliar, others have very long ingredient lists, so it can seem a bit intimidating, if, like me, you're not an experienced hand with Thai cooking. But they are doable, and that's largely thanks to the author's detailed, accurate instructions. He even tells you how it should taste when you're done. I've cooked a few of these and had success. I don't cook from it often because I almost never have everything on hand, but when I have used it the results made up for the trip to the grocery store- even my Thai food hating sister liked the Pad Thai.
The only reason the book loses a star is because of how huge it is- laid flat it takes up half my bench. But there is a smaller version available now.
If you want to cook Thai food and aren't put off by complexity, hard to find ingredients and a lot of spice paste grinding get this book, it really is worth it, plus it's beautiful to look through. Jul 29, Catherine Woodman added it. This is both a cookbook and a coffee table book. The size of it might be a problem for most people's cookbook section in their kitchens--it is huge--so you might end up having to store it on your coffee table anyway--but that would be ok, because there are dozens of gorgeous pictures that remind me of walking streets in Thailand, where there are two kinds of food.
The first is really a restaurant, but outdoors, and with only one or two options--rice with some kind of curry on top of it when we This is both a cookbook and a coffee table book.
The first is really a restaurant, but outdoors, and with only one or two options--rice with some kind of curry on top of it when we bought food from this sort of establishment, there would be a great effort on the part of the seller to let us know what we were ordering, but we rarely understood--we got one of each dish, shared them, and marveled at how delicious it was.
The other sort of food that is sold is more of a snack, and food that can be eaten standing up on the street--so it truly is for those on the go. These sorts of places predominated, and the food is pennies per serving. The recipes in this are very appetizing and good as well. Outstanding addition to a Thai cookbook collection. Nov 22, Benjamin Chandler rated it really liked it Shelves: cookbooks. Thompson's "Thai Food" is probably my most heavily referenced cookbook in our kitchen.
It has more notes and tabs than any other volume on the shelf. I know I originally wrote a somewhat bewildered review, bemoaning the fact that numerous ingredients were unavailable in the small town I was living in, but I made do, found substitutes or stores that sold the real thing, and relished the flavors at dinner.
This book is an entirely different animal in structure—whereas "Thai Food" is like a Bible, Thompson's "Thai Food" is probably my most heavily referenced cookbook in our kitchen. This book is an entirely different animal in structure—whereas "Thai Food" is like a Bible, thick, heavy, pages loaded with text and few pictures, "Thai Street Food" is more coffee table book, with full-page photos of the food and the people found in urban Thailand. But the text is still Thompson's, which is more valuable than even the best food photography.
Thompson discusses the traditional source of the dish, lists substitutions, explains the best way of dealing with the ingredients when cooking, and has a way of describing the food's flavors in a simple, yet effective way. Dec 31, Valerie rated it it was amazing Shelves: washington , cookbooks , food-history-food-writing.
I initially assumed this book was simply Chapter 13 of his magnus opus as Coffee-Table Book. But that's not correct. TSF is a terrific book on its own, full of insights regarding Thais and their perfectly amazing street food, which is, frankly, one of the highlights of eating on the planet.
Thompson is known for his encyclopedic knowledge and careful documentation of traditional Thai foods, both high and low culture varieties. But this book makes clear his complete love of the Thai people -- t I initially assumed this book was simply Chapter 13 of his magnus opus as Coffee-Table Book. But this book makes clear his complete love of the Thai people -- the photos are never so much about the dishes as the people making them, the people selling the food, eating together.
Food is incidental to many of the best photos in this book. Thai food here is the basis for reflecting on the astonishing character of the Thai people. And the recipes Even Thais don't make these dishes at home. Note: if you are using dried beans, you will need to begin this recipe the night before you want to eat, as the beans need to soak overnight.
If using dried beans, soak the beans overnight in plenty of cold water. The following day, drain the soaked beans and add to a large pan. Cover well with cold water and set over a medium-high heat. Bring to the boil and simmer until cooked through, about 25—40 minutes. Drain and set aside. Meanwhile, add the palm oil to a large, heavy-based pan and set over a medium heat to melt.
Add the onions and stir fry until translucent and lightly caramelized, about 20 minutes. Tip in the cooked or canned beans and season well with salt and pepper. Pour in the stock and bring to a simmer.