- Gebundene Ausgabe: 236 Seiten
- Verlag: Ten Speed Press; Auflage: 01 (13. Mai 2014)
- Sprache: Englisch
- ISBN-10: 1607745232
- ISBN-13: 978-1607745235
- Größe und/oder Gewicht: 19,4 x 2,2 x 23,5 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 47.663 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
- Komplettes Inhaltsverzeichnis ansehen
Simple Thai Food: Classic Recipes from the Thai Home Kitchen (Englisch) Gebundene Ausgabe – 13. Mai 2014
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Best Book of 2014, NPR
Best Cookbook of 2014, The Globe and Mail
Best Cookbooks of 2014—Serious Eats
“Simple Thai Food is just what folks need: a simple, easy-to-follow cookbook on a delicious cuisine (and one of my favorites!) that most people aren’t used to making at home. With clear, friendly instructions and valuable tips and techniques, Leela unlocks the flavors and seasonings of real Thai cooking—spicy salads, coconut-rich soups, blazing bowls of curry, and the fiery, flavorful condiments that go alongside. Thanks to Leela, I’m excited to create these authentic Thai dishes in my own kitchen!”
—David Lebovitz, author of My Paris Kitchen
“In this compendium of favorite Thai dishes, Leela has managed to make the recipes accessible and straightforward for a home cook, and to keep them very true to what a modern Thai cook (in Thailand as well as in the West) would recognize as ‘authentic.’ She does offer substitutions when ingredients are more difficult to find, but they never skew far from what a Thai mom would use in her own kitchen. Leela even sneaks in a few dishes that you might not find in your local Thai restaurant, but will probably become your favorites!”
—Andy Ricker, chef/owner of the Pok Pok restaurants and author of Pok Pok
“Leela has crafted an authoritative, opinionated, and thoroughly down-to-earth collection of traditional Thai recipes, written especially for cooks who weren’t lucky enough to be born in Thailand. All the basics are here, beautifully organized, from curry paste to coconut milk and beyond.”
—David Tanis, author of One Good Dish
“Simple Thai Food is a beautiful snapshot of Leela’s effort to stay connected to her Bangkok roots through food, and a wonderfully practical guide for those of us who want to create authentic Thai flavors at home.”
—James Oseland, editor-in-chief of Saveur and author of Cradle of Flavor
“Leela re-creates her beloved taste memories, and then invites us in—offering tools, inspiration, and fresh context in equal measure. You will want these recipes for so many reasons—the craft, joy, deliciousness, backstory—and you will want (and come close to experiencing) Leela herself at your table, imparting her fine intelligence and warmth.”
—Mollie Katzen, author of The Moosewood Cookbook and The Heart of the Plate
Über den Autor und weitere Mitwirkende
Leela Punyaratabandhu grew up in a traditional Thai home in the heart of Bangkok where cooking was taken very seriously. She created the cooking blog She Simmers, which in 2012 was voted “Best Regional Cuisine” blog by Saveur. Her writing has appeared in CNN Travel, a website on Asian travel destinations by CNN International, and the award-winning food website Serious Eats, among others. Leela divides her time between Chicago and Bangkok.Alle Produktbeschreibungen
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Die hilfreichsten Kundenrezensionen auf Amazon.com
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.
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.
Every recipe I have made has that authentic Thai flavor. If you are used to Mall-Food-Court Thai food you may not recognize many of the dishes in this book. These recipes are the "real deal" from the Ox Tail Tom Yum (which is delicious!!) to the variations on Som Tam and other salads. In this book, Leela gives you more than lockstep directions for a single dish; she teaches the principles behind the dish, the sauces, and the condiments so that you can feel comfortable experimenting and exploring other possibilities.
My favorite aspect of this book is the quality of the writing—not usually a major factor in cookbooks. But as a thirty-year veteran of teaching writing at the college level, I value good writing. I guess that’s why this is the only cookbook I ever read cover to cover for the sheer enjoyment of it. Leela’s passion for Thai food and culture is evident in every page of the book. She relates memories from her childhood in Thailand with images of family life hinting at the central role that food preparation and consumption play in Thai culture. It’s all part of the Thai philosophy of “sanuk” which involves the Buddhist concept of “awareness,” and of “enjoying life” to the fullest. It’s a more serious version of “Don’t worry. Be happy.” She also relates some humorous anecdotes which reflect the culture, such as her explanation of the name of the dish “Son-in-law Eggs.” You simply must read that recipe!
One does wish the publishers had included more photos, but the dishes are excellent with or without the visual aid. An alternative is to go to Leela’s Blog at SheSimmer.com. There you will find more pictures and much entertaining reading.