True Thai: Real Flavors for Every Table, by Hong Thaimee
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True Thai: Real Flavors for Every Table, by Hong Thaimee
Free PDF Ebook True Thai: Real Flavors for Every Table, by Hong Thaimee
Accessible and authentic, chef Hong Thaimee’s first book shows readers how to bring the flavors of Thai comfort food home, sharing her favorite family dishes, classic Thai recipes, and Thai-American inspirations from her award-winning restaurant in New York City. Thai is one of the world’s most popular cuisines, and chef Hong Thaimee serves the best Thai food in New York City, says The Village Voice. Now, in her first cookbook, she guides readers through the techniques and traditions of Thai comfort food, with family recipes and new takes on famous Thai dishes, including perfect Pad Thai, the Ultimate Green Curry, an Issan-style shabu-shabu party, and more. Hong provides a glossary of traditional Thai ingredients and staple condiments, illuminating a world of overlapping flavors both new and familiar. Armchair travelers and globe-trotting gourmands will thrill at the stunning photographs from the fields, beaches, markets, and streets of Thailand, while easy-to-follow recipes and helpful tips make this a perfect introduction to authentic, modern Thai cooking for adventurous beginners and more experienced cooks alike. Full of street-food snacks, fresh salads, vibrant stir-fries, savory curries, elegant seafood and rustic grilled recipes, old-school Thai classics, the most popular Thai-American dishes from her menu, and both traditional and new desserts, True Thai presents the best of Thai cuisine and culture from an expert guide.
True Thai: Real Flavors for Every Table, by Hong Thaimee- Amazon Sales Rank: #468184 in Books
- Brand: Rizzoli International Publications
- Published on: 2015-09-29
- Released on: 2015-09-29
- Original language: English
- Number of items: 1
- Dimensions: 10.27" h x 1.05" w x 8.35" l, 1.25 pounds
- Binding: Hardcover
- 256 pages
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
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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Most helpful customer reviews
7 of 7 people found the following review helpful. Not Good By Shuang Chen 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.
4 of 4 people found the following review helpful. True Thai takes me home to the place and food that I love! By Rick Walden True Thai offers amazing recipes for authentic Thai dishes while taking you on a beautiful tour of Thailand right from your kitchen. Chef Hong has offered all the Thai favorites that I came to love during my years living in Thailand. Thank you for taking me home to Thailand through the beautiful photography and giving me the recipes to bring all that wonderful Thai food into my own kitchen. Well done, Chef Hong!
6 of 7 people found the following review helpful. the food is amazing! The recipes are easy to follow and I ... By Clueless I cannot say enough about this book! The pictures are stunning and the food, the food is amazing! The recipes are easy to follow and I love the infusion of different aspects of the Thai culture. Anyone who wants authentic true thai recipes should pick this up ASAP. It's definitely on my Christmas gift list. Beautiful food and my family really enjoys everything in this book.
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