Ebook Free True Thai: Real Flavors for Every Table
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True Thai: Real Flavors for Every Table
Ebook Free True Thai: Real Flavors for Every Table
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Review
"True Thai, with its thoughtful recipes and arresting photographs, brings the bright and enchanting spirit of Thailand to life. It is a feast for the eyes and the imagination—a pleasure both to read and to cook from." -James Oseland, editor-in-chief of Rodale's Organic Life and author of Cradle of Flavor "I'm so happy to see a beautiful, imaginative Thai cookbook by a talented Thai-born chef and cook—it's about time! The location photos transport us to Thailand and the recipes are anchored in Hong Thaimee's knowledge of Thai home cooking and street food riches." -Naomi Duguid, author of Burma: Rivers of Flavor "Hong Thaimee has become a voice for authentic, modern Thai cuisine and an influencer in the culinary industry. Without a doubt, I will soon be making one of her recipes." -Jean-Georges Vongerichten "True Thai is pulsating with flavor, color, and passion. The love to which this book is dedicated comes through on every page—a bold welcome to Hong Thaimee's table—TRUE THAT!" -Anita Lo, Annisa "Hong Thaimee's True Thai is the Thai cookbook we've been waiting for in the United States. Chef Thaimee was a passionate competitor against me on Iron Chef America, but my favorite thing about her book is the inspiration she gets from her family to bring tantalizing flavors to your table." -Bobby Flay, author of Brunch at Bobby's"Hong Thaimee brings humor to tales of her own childhood in Chiang Mai. As you turn the pages of her lush cookbook, you feel as though she's taking you along on a family vacation to Southern Thailand, Bangkok, and New York, and it's a privilege."-Cookbooks365.com"Who can resist a Thai cookbook that takes you beyond the familiar favorites at your corner restaurant, while still being more or less doable on a weeknight (especially if you live near a well-stocked Asian grocer)? I know I can't. Yes, you'll find pad Thai and yum nua in here. But mah mah instant noodles? With crab and Chinese broccoli? Candied salted chiles? Watermelon and Thai basil fruit shake? Hong Thaimee, chef at Ngam in New York, doesn't hesitate to go there, either."-NPR BOOKS"The recipes are very well written and ever enticing."-THE HUFFINGTON POST "True Thai is one of the best Thai cookbooks on the market. . . True Thai is particularly flavorful and healthy. Once you try it, it will become part of your culinary experience." -THE WASHINGTON BOOK REVIEW
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About the Author
Hong Thaimee, originally from Chiang Mai, Thailand, is chef and owner of Ngam, voted 2014’s number-one Thai restaurant by The Village Voice. Cedric and Jean-Georges Vongerichten are father-and-son chefs most often credited for turning Asian fusion into haute cuisine with their global network of celebrated restaurants.
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Product details
Hardcover: 256 pages
Publisher: Rizzoli (September 29, 2015)
Language: English
ISBN-10: 0847846237
ISBN-13: 978-0847846238
Product Dimensions:
8.4 x 1 x 10.3 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review:
3.8 out of 5 stars
15 customer reviews
Amazon Best Sellers Rank:
#293,611 in Books (See Top 100 in Books)
I see all these five star reviews and I think, "What right do you have to review a cookbook without cooking from it?" If you think the same, fret not, I'm here. I'm not a novice to Thai cooking, as I've cooked approximately 70% of the recipes in Pok Pok and 50% of the recipes in Leela's Simple Thai Food. I've also been to Thailand for a few weeks last year so I know more or less how things should taste. This book arrived a few days ago and I had the ingredients for the Ook Gai so I thought why not give that a spin. It turned out HORRIBLY WRONG. it was very soupy with the 4 cups (1 quarter) of chicken broth, and not salty enough, and definitely not creamy like the pictures stated. I followed the recipe's suggested 20 minute+10 minute cooking time and the amount of liquid in the pot was way too much. I left the stove on to simmer for an hour more to see if the sauce reduced but it's still too watery and definitely not creamy like the picture looks.I'll try more recipes and edit my review, but so far not so good.Edit 1:Cooked the coconut rice with mango today. When I read the recipe I found it weird that she would use jasmine essence instead of pandan, but whatever floats her boat as long as it taste good. Well, after cooking, I can say that it cannot be described with the adjective "good", as the 1tsp of jasmine essence really messed things up. The whole pot of rice was very very very jasminy, and it was quite nasty. Had to throw out the whole pot, and in the future I'll stick with Leela's recipe if I want a sweeter version and the Pok Pok one if I want a slightly salty version. I'm gonna cook the Green curry in a few days and see how that goes, but I'm very skeptical.Edit 2: Made the green curry today. Can't say it's the best green curry I've made, but it's edible. Be sure to only use 2 tablespoons of fish sauce and 2 tablespoons of palm sugar as opposed to the 3 called for in the book. 3 would be waaay too much for just 1 can of coconut milk. Also I find the 8 minute simmering time for a curry is WAY too short. I've tasted it at 8 minutes then at 1 hour and the 1 hour tastes much more flavorful.
A beautiful cookbook which recreates the passion and honesty of simple family/comfort Thai that Ngam NYC (Chef Hong's Restaurant) is known for and what has made her restaurant the best Thai in New York City (according to Village Voice) which is no mean feat. Chef Hong came up to Vancouver last year to teach some cooking courses and we were all amazed by the love and passion she puts into the food she cares so much for. True Thai is an extension of that love and we are looking forward to trying all the recipes in due course. You will not be disappointed by this opportunity to recreate simple family style Thai comfort food in the privacy of your home. Good luck and enjoy!
The recipes I've tried here was not good. A disappointment.
Excellent cookbook. I have several Thai cookbooks that I use and this is one of the best. Each of the recipes I have tried has turned out quite good. Very pleased with my purchase.
This is simply a great book. The way the chapters are put together, the help with terms and pantry items one needs is really a plus. The whole work is informative and beautiful.
I'm a huge fan of Thai food but have never attempted to create any dishes in my own kitchen, aside from Pad Thai, I've always just left that to the experts of my favorite local Thai food restaurants. Chef Thaimee visited Houston earlier this year and hosted a pop up dinner where I was blown away by her gracious presence and love of serving up family style meals, creating a space for people who'd never met to dive into her Thai cuisine and great conversation. Her cookbook is consistent with what I experienced at the pop up dinner, Hong is passionate about people and about teaching. In the cookbook, she offers up her very personal family recipes, full of some spices and ingredrients I'd never heard of, and brings them to life through photos of the people and places throughout Thailand she holds so dear. This cookbook is a bridge of sorts, connecting me to a beautiful culture and eliminating the guess work and fear from creating these dishes for my own family. My personal favorites are the Som Tum (green papaya salad), the Ab Pla (grilled fish in banana leaves) and the Moo Satay! And I made them all on my own! Thank you Chef Hong for this beautiful guide to bringing such delicious dishes to my family's table!
Authentic Thai
This is a BEAUTIFUL cookbook! The images are breathtaking and I feel like I really get to know Chef Hong through the stories she weaves throughout the book. The food is wonderful too. Highly recommended.
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