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Vatch's Thai Cookbook, by Vatcharin Bhumichitr
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The growth in popularity of Thai food is unstoppable. All over the world, new Thai restaurants are opening at an astonishing rate, matched by specialist stores selling the essential ingredients that give the food its unique character - Asian herbs and spices, unfamiliar vegetables and unusual sauces. Yet the very strangeness of these ingredients is daunting to many cooks who are unsure how to choose, prepare and preserve such exotic things. This book has taken the ingredients themselves as the starting point for over 150 new and wide-ranging dishes. Here is all the practical information the budding Thai cook needs, in an easy-to-use format. Vatch takes the reader on a culinary joumey through the land of his birth, skilfully outlining the geography, character and cultural traditions of Thailand's four main regions. The first chapter takes in Bangkok, the central plains and the Gulf coast. Here there is an concentration of rice, noodles and the key sauces, such as fish, soy and bean sauce, which constitute the main flavourings. Moving then to the mountainous north, the savours are usually hot, thanks to garlic, chilles, pickles and preserves. Next, the north-eastem region supplies all the basic herbs, including the citrus flavours of lemon grass, kaffir limes and tamarind that give so many Thai dishes their tangy edge. Finally, down south, along the isthmus, we discover the sweet flavours exotic cooking fruits, palm sugar at Petchaburi and coconuts on the island of Koh Samui - food which often includes sweet and savoury combinations. The book contains a wealth of striking images which make these journeys through today's Thailand not just a gastronomic odyssey but an appealing experience.
- Sales Rank: #4129462 in Books
- Published on: 1994-10-06
- Original language: English
- Number of items: 1
- Binding: Hardcover
- 192 pages
From the Publisher
The pungent flavor of lemon grass, the creamy richness of coconut milk, and the fiery punch of chili have all contributed to the phenomenal popularity of Thai cuisine. Now Vatcharin Bhumichitr, proprietor of London’s famous Chiang Mai restaurant, uses the essential ingredients themselves as the starting point for over 150 original recipes. Escorted through Thailand’s four main regions, we discover the rice and noodles of Bangkok with their soy, fish, and bean sauces; the incendiary dishes of the mountainous north, known for its garlic and chilies; the citrus flavors of the northeastern region: lemon grass, kaffir limes, and tamarind; and finally, in the south, the natural sweetness of fruits, palm sugar, and coconut. filled with color images, this is both a superb cookbook and a marvelous culinary tour.
About the Author
Descended from the Thai Royal Family, Vatcharin Bhumichitr has a natural love of both his country's food and its ancient religions and rich cultural fabric. He is the proprietor of the famous Chiang Mai restaurant in London's Soho. Vatch has written two other best sellers for Pavilion, Thai Vegetarian Cooking and Vatch's Thai Cookbook. He lives in London.
Most helpful customer reviews
1 of 1 people found the following review helpful.
but absolutely rich with wonderful dishes from different regions
By Teresa Fiore
Outstanding! Print is very small, but absolutely rich with wonderful dishes from different regions. LOVE IT!
27 of 34 people found the following review helpful.
A Compendium of Errors
By Michael Moore
Vatch's Thai Cookbook is a compendium of errors. It is amazing that it was ever published and not shredded in reviews. Consider the following - 1. On page page 30 he states that yellow noodles are made from rice flour and eggs. They are made from wheat flour, not rice flour. 2. On page 30 he states that sen yai noodles are referred to as rice sticks. This isn't true. Sen yai noodles are usually fresh and soft - a far cry from a stick. Sen lek noodles are sometimes referred to as rice sticks. 3. On the same page he states that wun sen noodles are made from soy beans. They aren't. They are made from mung beans. 4. Again on page 30 he states that "kanom jin "are only made in large quantities for special occasions." Kanom jin is served at special occasions (its cheap), but it is also sold at virtually every traditional market in Thailand. In the South they are eaten for breakfast each day by vast numbers of people. In Bangkok and other cities they are served at sidewalk stalls and small restaurants. This is a far cry from only being served at special occasions. 5. His statement that kanom jin are made from rice flour is incorrect. They are made from whole grains of rice that have been soaked in water for long periods of time. 6. The statement that the cream sinks to the bottom of the can in canned coconut milk is laughable. Like dairy cream, coconut cream floats to the top of milk. Following Vatch's advice will accomplish the opposite of what is intended. This is pretty basic stuff. Has this man ever been in a kitchen? 7. The statement that bai grapao is a "sweet basi." is incorrect and fails to recognize what is unique about the Thais eating bai grapao. Sweet basil is categorized as Ocimum basilicum; bai grapao is an Ocimum sanctum and quite different in appearance and taste from a sweet basil. The Thais, unlike almost anyone else, eat it in large amounts. 8. The amazing statement on page 78 concerning chilies: "you can always remove the seeds before cooking, this will leave some of the flavour and almost none of the heat." This is absolute nonsense and can lead to unpleasant experiences for readers of the book. The seeds have the least capsaicin (the alkaloid producing the heat) of any part of the chili. The vast majority of the capsaicin in a chili is contained in the placental tissue to which the seeds are attached. Scrape away the pith in the center of the chili and you will remove much of the heat. 9. The statement on page 86 that spices "exotic spices" are rarely used in Thai cooking doesn't make sense. The recipe for red curry paste on page 89 contains a tablespoon of coriander seeds and a teaspoon of cumin seeds. Red curry paste is one of the most frequently used ingredients in Thai cooking. What does he mean? 10. The statement that says rice is low in calories, but capable of supplying nearly 80% of the bodies energy requirements doesn't make sense. How can something be low in calories and provide 80% of our energy requirements?
This kind of cookbook is harmful. It arrives in an attractive package and appears to be written by an expert, but perpetuates myths and inaccuracies. Readers deserve better.
9 of 9 people found the following review helpful.
Despite the errors pointed out...
By A Customer
...this is still one of the best written journeys into the modern thai kitchen and thai lifestyle. For a cookbook it gives a comprehensive and (mostly) accurate description of the thai regions and gives away some rare recipes that adds to the genuine feeling so often lacking in other thai cookbooks.
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