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What's Cooking: Thai
by Christine France
Available from Amazon
$4.39
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Features
Hardcover: 256 pages
Publisher: Thunder Bay Press CA March 2000
Language: English
ISBN-10: 1571452567
ISBN-13: 978-1571452566
Product Dimensions:
10.9 x 8.7 x 1.1 inches
Shipping Weight: 3.5 pounds
Book Description
The simplicity and ingenuity of Thai cooking is brought to life in this inspirational cookbook. The exciting recipes from the East featured in this volume will be sure to spice up any meal. What's Cooking: Thai features chapters on snacks, starters and soups, meat and fish main dishes, rice and noodles, and desserts and drinks. All of the recipes are easy-to-follow and feature clear step-by-step instructions for creating a collection of mouth-watering meals.
Reader Reviews
Christine France's What's Cooking Thai might better be termed "Dumbed Down Thai", "Asian-like Dishes for Dummies", or "Vaguely Thai-Influenced and Intermittent Thai Dishes". This is a cookbook shamelessly cashing in on one's desires for authentic Thai cuisine. I've traveled to Thailand to firsthand experience the cuisine, eat regularly at Thai restaurants, and have made quite a few recipes from various Thai cookbooks, with fresh galangal, fresh cilantro (coriander) and lemongrass from the side of my semitropical home.... The recipes appear to have been thrown together without careful proofreading, or certainly trying them...last night I made "Roast Chicken with Ginger and Lime", and had to laugh when the recipe called one to "place the chicken halves on a tray over a roasting pan half filled with boiling water"...roast in a 350 degree oven for ~1 hour...When the chicken is cooked, boil the water from the roasting pan to reduce it to about a scant cup. Blend the cornstarch with the water and stir into the reduced liquid. Heat gently until boiling, then stir until slightly thickened and clear. Serve the chicken with the sauce...Huh?? Come on, Christine, " reduce" a roasting pan half filled with boiling water down to a "scant cup"? Uh-huh, sure! Why not make a rich water reduction from 2 gallons down to a "full cup" for more of that rich "water reduction" taste?! Is there no better crafted sauce to put over the chicken than Christine's bland cornstarch and "reduced water"...for shame! I hope others do not buy your book on "Sauces"...I've seen enough! Now in fairness, it can be a tasty chicken given it's ingredients, however to compensate for the addled instructions, I added all of the chicken drippings, with some fat, yielding perhaps one truly "scant" ounce and some cornstarch and water, to create a more tasty sauce! So, this book is geared for beginning cooks, who may not be able to rescue a sloppily written recipe with it's bland sauce, and improve it on the fly. This book's drawbacks additionally include it's complete lack of corresponding Thai names for the recipes..it would have been nice (or perhaps rather embarrassing for Christine) to match a recipe with a familiar name at a Thai restaurant to see how close the ah, abbreviated "inspired" recipe comes to it's authentic cousin, (at least twice removed). It lacks in it's forward any helpful hints on how to best obtain, approach and prepare the unique items of the Thai kitchen that appear in better books. It could give more hints than are in the recipes. I do give it credit for asking one to use mortar and pestle rather than food processor for preparation. The book's has abbreviated recipes, suitable for a "Somewhat Thai-influenced Cookbook", however there are better, and easy books available, for cooks who do not have a good basis of Thai dishes. Such recipes as "Baked Cod with a Curry Crust" are of questionable Thai origin. Her "Pad Thai Noodles" with tomato ketchup, (Yes!) whose photo certainly looks unlike the sum of the ingredients, with apparently green onion sections/Chinese chives (doubt lemongrass) tossed in by a food stylist, who never read the ingredients! Want to make the great standard, Tom Kha Kai soup (chicken with coconut milk)? Sorry, not even an imitation recipe or authentic one in this meager book. Settle for Christine's "Thai" Creamy Corn soup with Egg, Mushroom and Tofu Broth, or Spinach and Ginger Soup, Chili Spiced Shrimp wonton Soup, or Chilled Avocado, lime and Cilantro Soup...which are combinations clearly more Chinese or Latin than Thai! Perhaps these recipes are inspired by Christine's visit to a Mexico City "Hilton" or other restaurant catering to American or British style cuisine! Want an "Indian/Middle East- inspired" rather than true Thai dessert, try Christine's Rosewater Ice! Want "Asian-influenced"? Go for Christine's Caramel Apple Wedges with (token) Sesame seeds! There's "Balinese Banana Pancakes", to fluff up this crazy quilt of a recipe book, looking pretty similar to a dish one can have at an IHOP (Innternational House of Pancakes) or Stir Fried Pork and Corn..."typical of Thai street food"...hmmm missed that street stand in Thailand! Truly Authentic Thai, NOT found here! For Authentic Thai recipes, read the large and beautiful Thailand The Beautiful Cookbook, by Panurat Poladitmontr; David Thompson's scholarly tome, Thai Food; Nancie McDermott's Real Thai; Cracking the Coconut by Su-Mei Yu; It Rains Fishes by Kasma Loha-Unchit, to name just a few far more authentic Thai cookbooks. Charmaine Solomon's Complete Asian cookbook has more authentic and tastier Asian recipes. Christine is said on the flyleaf to have written/co-written over 20 books...if they are also possessing this questionable authenticity and so-so quality, worst case scenario, that might leave 19 other books for you to pass by, as well! I hope this is just one of her lesser quality books, and look forward to reading some others with better authenticity from so prolific a cookbook author.
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What's Cooking: Thai
by Christine France
Available from Amazon
$4.39
|
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