|Browse by Catagory:
Civil Rights & Liberties
War & Peace
Cajun & Creole Cooking
Caribbean & West Indian Cooking
Diabetic & Sugar-Free Cooking
Low Fat Cooking
Middle Eastern Cooking
Pacific Rim Cooking
Home & Garden
Literature & Fiction
Sheet Music & Scores
Environmental & Natural Resources Law
Ethics & Professional Responsibility
Procedures & Litigation
Water Supply & Land Use
Lawyer and Crimal Humor
Outdoors & Nature
Hiking & Camping
Hunting & Fishing
Beer & Beer Making
Health & Fitness
Diets & Weight Loss
Children's Science & Nature
Vitamins & Supplements
Psychology and Counseling
Philosophy of Psychology
Physiological Aspects of Psychology
Psychology of Sexuality
Psychology Testing & Measurement
Chaos & Systems
Geometry & Topology
Logic & Brain Teasers
Chaos & Systems
Geometry & Topology
Probability & Statistics
Experiments, Instruments & Measurement
Chaos & Systems
Fusion & Fission
Nuclear Magnetic Resonance
Waves & Wave Mechanics
Administration & Policy
Allied Health Professions
Medical Education & Training
Endocrinology & Metabolism
Physician & Patient
Insects & Spiders
Fish & Aquariums
Mobile & Wireless Computing: Programming
Linux Kernel & Peripherals
Linux Networking & Administration
State & Local History
Sci Fi Calendars
Bujold, Lois McMaster
Card, Orson Scott
Chalker, Jack L.
Heinlein, Robert A.
McKillip, Patricia A.
Nye, Jody Lynn
|Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots
Lowest new price: $21.58
Lowest used price: $19.04
List price: $39.99
Author: James Syhabout
From chef James Syhabout of two–Michelin-star restaurant Commis, an Asian-American cookbook like no other—simple recipes for cooking home-style Thai and Lao dishes
James Syhabout’s hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history and diverse career experience. Born into two distinct but related Asian cultures—from his mother’s ancestral village in Isan, Thailand’s northeast region, and his father’s home in Pakse, Laos—he and his family landed in Oakland in 1981 in a community of other refugees from the Vietnam War. Syhabout at first turned away from the food of his heritage to work in Europe and become a classically trained chef.
After the success of Commis, his fine dining restaurant and the only Michelin-starred eatery in Oakland, Syhabout realized something was missing—and that something was Hawker Fare, and cooking the food of his childhood. The Hawker Fare cookbook immortalizes these widely beloved dishes, which are inspired by the open-air “hawker” markets of Thailand and Laos as well as the fine-dining sensibilities of James’s career beginnings. Each chapter opens with stories from Syhabout’s roving career, starting with his mother’s work as a line cook in Oakland, and moving into the turning point of his culinary life, including his travels as an adult in his parents’ homelands.
From building a pantry with sauces and oils, to making staples like sticky rice and padaek, to Syhabout’s recipe for instant ramen noodles with poached egg, Hawker Fare explores the many dimensions of this singular chef’s cooking and ethos on ingredients, family, and eating well. This cookbook offers a new definition of what it means to be making food in America, in the full and vibrant colors of Thailand, Laos, and California.
Lowest new price: $30.83
Lowest used price: $14.46
List price: $45.00
Author: David Thompson
Brand: Ten Speed Press
Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Since that fateful trip some 20 years ago, Thailand has become David's second home. Working alongside cooks who perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation.
The result is THAI FOOD, the most comprehensive account of this ancient and exotic cuisine ever published in English. David writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages. Although all the classic, well-loved recipes are here, this magnum opus features hundreds of lesser-known but equally authentic and delicious Thai dishes that will inspire cooks to go beyond green curry chicken and Thai fish cakes. David's passion and conviction are infectious; complemented by Earl Carter's superb photography, THAI FOOD captures all aspects of the dynamic Thai culture and cuisine.
• Ten years in the making, this groundbreaking work is one of the cookbook publishing events of the decade.
• The author's London restaurant, nahm, received a Michelin star in 2002, making it the first Thai restaurant to receive such an honor.
• Photographed at David's restaurants in Sydney and London, and on location in Thailand, Earl Carter's superb images capture both the essence of Thai food and its rich cultural milieu.
Awards2003 James Beard Award Winner
2003 IACP Award Winner
“Stands out, dauntingly massive, brilliantly magisterial, and, at the same time, bustling with charm, observations, life.”
“[S]et a new standard for Asian cookbooks.”—Saveur (Top 100 Home Cook Edition)
"Thai cooking is a paradox," writes Australian restaurateur David Thompson in his comprehensive and thus aptly named Thai Food. "It uses robustly flavored ingredients--garlic, shrimp paste, chilies, lemongrass--and yet when they are melded during cooking they arrive at a sophisticated and often subtle elegance." Pursuing this transformation in depth, his book presents hundreds of recipes that celebrate the Thai meal while exploring its historical and cultural context. Readers will delight in the wide selection of authentic dishes like Duck and Spring Onion Soup, Grilled Beef Salad, and Green Chicken Curry with Baby Corn, and relish Thompson's vast appreciation of his subject. Though the recipes are straightforward and workable once ingredients are assembled and techniques understood, those new to Thai cooking may want a less rigorous introduction to the subject. However, anyone with an appetite to explore it on Thompson's terms will benefit immensely.
Beginning with an exploration of Thailand's history and culture, the book then presents an extended section on rice, the centerpiece of the Thai meal. The "cookbook" follows, with a systematic introduction to the Thai kitchen, ingredients, and equipment. The chapter "Food Outside the Meal" is devoted to Thai snacks and vendor food, such as Stir-Fried Crisp Fish with Holy Basil. Noodle dishes include an exemplary pad thai, and sweet dishes like Grilled Bananas with Coconut Cream and Turmeric are also offered.
Readers should know that the recipes, published primarily for an Australian audience, give ingredients in a mix of metric and American measurements and/or with nonmetric equivalents, and that nomenclature is also sometimes foreign ("minced" for "ground" meat, for example). With photos throughout, the book sets a standard for Thai cookbooks to come while helping many cooks achieve the true, richly exotic cuisine. --Arthur Boehm
|Bangkok: Recipes and Stories from the Heart of Thailand
Lowest new price: $19.45
Lowest used price: $14.32
List price: $35.00
Author: Leela Punyaratabandhu
Brand: TEN SPEED
From one of the most respected authorities on Thai cooking comes this beautiful and deeply personal ode to Bangkok, the top-ranked travel destination in the world.
Every year, more than 16 million visitors flock to Thailand’s capital city, and leave transfixed by the vibrant culture and unforgettable food they encounter along the way. Thai cuisine is more popular today than ever, yet there is no book that chronicles the real food that Thai people eat every day—until now.
In Bangkok, award-winning author Leela Punyaratabandhu offers 120 recipes that capture the true spirit of the city—from heirloom family dishes to restaurant classics to everyday street eats to modern cosmopolitan fare. Beautiful food and location photography will make this a must-have keepsake for any reader who has fallen under Bangkok’s spell.
|Thai Street Food: Authentic Recipes, Vibrant Traditions
Lowest new price: $40.20
Lowest used price: $29.24
List price: $60.00
Author: David Thompson
Brand: Ten Speed Press
Thai Street Food transports readers straight into the bustling heart of Thailand’s colorful street stalls and markets--from the predawn rounds of monks fanning out along the aisles to the made-to-order stalls ablaze in neon and jammed with hungry locals after dark. Featuring nearly 100 authentic dishes plus lavish photography accompanying every recipe, this stunning cookbook is the definitive guide to Thailand’s culinary street culture. The recipes, such as Steamed Fish with Chilli and Lime Sauce, Pork Satay, Roast Duck and Egg Noodle Soup, and Sweet Banana Roti illuminate the beguiling world of food so integral to the Thais.
Scholar and chef David Thompson lives with a singular passion for Thailand’s customs, culture, and people. Although he claims “It’s all about the food,” this ambitious work shares his insights into the rhythms and nuances of Thai daily life along with a fascinating history of its richly diverse street cuisine. This cookbook is a tempting, inspiring, and authoritative account of Thai street food, the vibrant culinary mosaic rich with community.
Fall into Cooking Featured Recipe from David Thompson's Thai Street Food: Fried Chicken and Squid Rice Noodles
When I first ate these krua gai noodles I wasn’t convinced. I had so many other noodle dishes that enticed and pleased, some of which are also in Thai Street Food. Now I am addicted to the winning simplicity of them.
In Bangkok’s Chinatown there are many versions, some with prawns, others use pork but mostly squid and chicken is the order of the day.
As you walk down the narrow alleys of this quarter, away from the busy main streets, it’s like stepping back in time. It’s still bustling, though, with the air filled with spices, chatter and the scraping clatter of smoking woks.
To make the best of this recipe you’ll need to season your wok. It imparts a smoky, slightly metallic tang to the dish: a lingering sign of success is the breath of the wok. All you need to do is prime the wok by burning it, scorching it over a flame and turning it to ensure that every part is charred. Wash out the wok then return it to the heat and it's ready. --David Thompson
3 oz chicken breast fillet, with or without skin as preferred
a drizzle of light soy sauce, plus 2 tablespoons extra
1 garlic clove, peeled
pinch of salt
3 tablespoons vegetable oil
3 oz cured squid (plaa meuk chae) or fresh squid or cuttlefish, scored and finely sliced
ground white pepper
1–2 teaspoons preserved Chinese vegetable (dtang chai), rinsed and drained
2 heaped tablespoons chopped spring (green) onions
2 heaped tablespoons chopped Asian celery (optional)
8 oz fresh wide rice noodles
1–2 teaspoons dark soy sauce, to taste
good pinch of white sugar
2 eggs, ideally duck eggs
1 cup loosely packed, very coarsely cut Chinese lettuce
pinch of deep-fried garlic
1–2 tablespoons chopped coriander
sauce Siracha, to serve
Slice the chicken and briefly marinate it in a drizzle of light soy sauce. Crush the garlic to a somewhat coarse paste with the salt—either by pounding it using a pestle and mortar or finely chopping it with a knife.
Heat the wok then add 2 generous tablespoons of the oil. Add the chicken and the cured squid and lightly stir-fry until golden and almost cooked. Stir in the garlic paste, a pinch of white pepper, the preserved Chinese vegetable and 1 tablespoon each of the spring onions and Asian celery (if using). By now most of the oil should have been absorbed; drain off any excess.
Pull apart the rice noodle strands and add to the wok, spreading them over the contents of the wok and onto the surface of the wok itself. Leave undisturbed for a moment--up to 30 seconds--then gently begin to stir and shuffle the noodles and the wok. It is important not to break the noodle strands while doing this. Drizzle the noodles with the extra 2 tablespoons of light soy sauce, the dark soy sauce and the sugar. Sprinkle them with most of the remaining Asian celery and spring onions, along with a good pinch of white pepper. Turn up the heat slightly to caramelize the noodles, stirring occasionally and carefully. After a minute or two, push the noodles to one side of the wok and add the remaining tablespoon of oil. Turn up the heat, crack in the eggs and fry until they are just beginning to set and the edges of the whites are beginning to brown. Lightly break up the eggs, then gently stir and fold in the noodles, simmering them for a few minutes so that they caramelize and char slightly. Finish with the Chinese lettuce and the remaining Asian celery.
Serve the noodles sprinkled with the deep-fried garlic, the remaining spring onions, the coriander and a pinch of white pepper.
Accompany with a bowl of sauce Siracha.
|Thai Slow Cooker Cookbook: Classic Thai Favorites Made Simple
Lowest new price: $10.81
Lowest used price: $7.61
List price: $16.99
Author: Rockridge Press
All Your Thai Favorites at the Push of a Button
Want to make a classic Thai curry without having to keep a watchful eye? Are you looking for a simple way to create restaurant favorites like Pad Thai in your own kitchen? With the Thai Slow Cooker Cookbook, you can enjoy fresh and flavorful Thai dishes at home with the convenience of your slow cooker.
- Why slow cook? Slow cooking consolidates steps, takes out the guesswork and infuses dishes with flavor--no need to wait a day or two for the dish to rest.
- Got the goods? Stock your pantry the Thai way with a list of essential ingredients and shopping tips for hard-to-find ingredients.
- Short on time? All the slow cooker recipes in this book prep in 20 minutes or less.
- Craving Thai sides? Supplement your slow-cooked meals with recipes for classic Thai sides, like papaya salad, chicken satay, and curry puffs.
- Dietary restrictions? With a mix of dishes great for omnivores and vegetarians alike, labels also indicate if a recipe is soy-free and/or nut-free.
Today's busy world can make getting a healthy and satisfying meal on the table a challenge. Skip the wait for takeout and come home to wholesome Thai food, cooked by you, for you.
Recipes include: Curried Kabocha Coconut Soup, Thai Sticky Wings, Massaman Sweet Potato and Tofu Curry, Chicken Red Curry, and Sweet Pork
- The Asian Slow Cooker: Exotic Favorites for Your Crockpot
- The Easy Indian Slow Cooker Cookbook: Prep-and-Go Restaurant Favorites to Make at Home
- Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves
- The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More
- The Better Than Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home
- The French Slow Cooker
- The Italian Slow Cooker
- The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes
- Simple Thai Food: Classic Recipes from the Thai Home Kitchen
- The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites
|POK POK The Drinking Food of Thailand: A Cookbook
Lowest new price: $9.11
Lowest used price: $8.74
List price: $35.00
Author: Andy Ricker
Brand: TEN SPEED
A cookbook featuring 50 recipes for Thai drinking food--an entire subset of Thai cooking that is largely unknown in the United States yet boasts some of most craveable dishes in the Thai canon, inspired by Andy Ricker's decades in Thailand and his beloved restaurant, Whiskey Soda Lounge.
A celebration of the thrill and spirit of Thai drinking food, Andy Ricker's follow-up to Pok Pok brings the same level of authority, with a more laid-back approach. Just as America has salted peanuts, wings, and nachos, Thailand has its own roster of craveable snacks: spicy, salty, and sour, they are perfect accompaniments for a few drinks and the company of good friends. Here, Ricker shares accessible and detailed recipes for his favorites: phat khii mao, a fiery dish known as "Drunkard's stir-fry; kai thawt, Thai-style fried chicken; and thua thawt samun phrai, an addictive combination of fried peanuts with makrut lime leaf, garlic, and chiles. Featuring stories and insights from the Thai cooks who taught Ricker along the way, this book is as fun to read as it is to cook from, and will become a modern classic for any lover of Thai cuisine.
|The Thai Soup Secret: Transform Your Health With Thailand's #1 Superfood
Lowest new price: $27.97
List price: $27.97
Author: Craig Fear
The Thai people have a well kept secret. For hundreds of years, they’ve known about the healing power of their traditional soups. Over the course of several trips to Thailand, Nutritional Therapist Craig Fear, realized there were so many simple, delicious and healthy Thai soups that were unknown to most people in the West. He set about sampling, photographing, and collecting dozens of soup recipes that are easy re-create in western kitchens. The result is the Thai Soup Secret!
The Thai Soup Secret includes 40 recipes for medicinal broths, congees and authentic soups, all of which will help you progress towards a healthier life. Best of all, of the recipes are designed to be simple, without hours of preparation or long lists of hard to find ingredients.
Besides being geared towards health and wellness The Thai Soup Secret is also for anyone who just loves Thai food! If a trip to Thailand is not on your agenda anytime soon then this book will be your next best option for discovering the wonderful world of Thai soups!
The Thai Soup Secret focuses specifically on broth-based soups that work on a deeper level, promoting healing from the inside out. Imagine a warm bowl of soup, infinitely customizable, and filled with anti-inflammatory herbs and vegetables. Thai soups can be enjoyed at every major meal. Healthy, delicious, and versatile – does it get any better than this?
What You’ll Learn
When you pick up a copy of The Thai Soup Secret: Transform Your Health with Thailand’s Number One Superfood, you’ll learn:
The restorative power of real broths and why Thai-style broths are easier to make than western-style broths.
The many health benefits of Thai herbs including 3 traditional Thai soup ingredients with powerful anti-inflammatory properties that can fight even the toughest gut bacteria.
How to easily find Thai soup ingredients. There are no exotic, difficult-to-find ingredients in this book! You will learn to easily find Thai soup ingredients right where you live.
How to make mouthwatering, nourishing Thai Soups including recipes for tom yum, tom kha and many more!
How to make medicinal drinking broths (which have potent gut-soothing benefits) using a variety of simple Thai herbs, roots and spices.
How to make delicious congees which are simple, rice-based soups commonly eaten for breakfast throughout Asia. You’ll learn how to whip these up faster than a boring old bowl of oatmeal!
How to make every recipe taste incredible. You’ll learn to season your soups to your personal liking, just like they do it in Thailand. For example, if you don’t like spicy, no problem! You’ll learn how to alter each recipe to what you like.
Well Loved Recipes for All Skill Levels
If you’re looking for recipes that support your journey towards a healthier life, this book is for you. In fact, this book is designed to fit into busy schedules and the average kitchen setup. Every essential ingredient you need can be found very easily, and there are specific instructions on how to get started. You’re covered every step of the way.
Ready to get started?
Get your copy of The Thai Soup Secret: Transform Your Health with Thailand’s Number One Superfood today. Simply scroll up and select the Add to Cart button.
|For the Love of Curry: Thai and Indian Recipes That Delight
Lowest new price: $26.99
Lowest used price: $47.72
List price: $26.99
Author: Martha Stone
Discover the Pleasures of Thai and Indian Curry Dishes
Thai and Indian dishes are famous for their luscious curry. Whether it’s curry paste or powder, it adds an explosion of flavor to meats, vegetables, and soups.
Mixed with coconut milk, curry creates a heavenly, fragrant broth that it irresistible. Just simmer meats, fish, and vegetables in the broth for an exotic taste. Curry dishes go well with rice to soak up that curry flavor. Curry dishes can also be personalized to individual preferences. You can adjust the amount of curry from mild and flavorful, to hot and spicy. Create a curry-perfect dish every time. Curry comes in different types of powder and paste, and each has its own level of heat. Choose the one that is best for you and enjoy.
|Thailand: The Beautiful Cookbook
Lowest new price: $37.18
Lowest used price: $3.00
List price: $55.00
Author: Panurat Poladitmontr
Brand: Beautiful Cookbooks
Thailand the Beautiful Cookbook is a joyous celebration of Thailand its people, and its cuisine.
The range and diversity of Thai cooking is showcased in this magnificent collection of authentic recipes from each of the four regions of Thailand.
From the South, where the cooking reflects a Malay influence, comes a tantalizing array of curries and delicious seafood dishes. The Central Plains region, with the huge vibrant city of Bangkok as its focus is the most fertile, part of the country and is rich in fresh produce. The North has a very distinctive cuisine based on glutinous rice, and the dishes that accompany it are generally milder than those of the Central and Northeastern regions In the Northeast the influence of nearby Laos is felt and dishes tend to be highly spiced.
Thai-born chef and culinary expert Panurat Poladitmontri and his partner, Judy Lew, have prepared this superb collection of authentic, recipes, each of which has been individually photographed by leading food photographer John Hay and beautifully styled by Ann Creber. Internationally renowned photographers Luca Invernizzi Tettoni and John Hay present a spectacular collection of photographs to show Thailand's great scenic diversity, from the beaches and jungles of the South to the misty mountains of the North, and the varied lives of it's people. William Warren, who has spent many years in Thailand, writes with an insider's knowledge. He takes the reader on an absorbing trip around the country discussing the various influences--historical, physical, racial and cultural--that have formed the distinctive culture of the Thai people.
An extensive glossary ensures that any cooks who are unfamiliar with oriental ingredients and presentation will have no difficulty in bringing this wonderful selection of Thai dishes to their tables.
|Quick & Easy Thai: 70 Everyday Recipes
Lowest new price: $5.58
Lowest used price: $1.99
List price: $18.95
Author: Nancie McDermott
Brand: Brand: Chronicle Books LLC
Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals -- as often as they like.
- Thai Food
- Nancie McDermott
Page 2 of 77
CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED AS IS AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.