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|Thai Slow Cooker Cookbook: Classic Thai Favorites Made Simple
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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
|Thailand: The Cookbook
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List price: $49.95
Author: Jean-Pierre Gabriel
The definitive guide to Thai cuisine, with 500 authentic recipes from every region brought together in one comprehensive and beautifully produced volume.
Author and photographer Jean‐Pierre Gabriel traveled throughout Thailand for years to research the unique flavors and culinary history that make up the country’s food culture. Here, he presents an array of dishes ranging from street vendor snacks to home‐cooked meals to restaurant tasting menus and everything in between. Learn to recreate classics such as Massaman Curry and Green Papaya Salad using authentic methods, or discover a new favorite, such as a Dragon Fruit Frappe. Recipes include advice on essential techniques, while a glossary helps introduce home cooks to less familiar ingredients. Gabriel’s breathtaking images of the natural landscape, people, and food bring to life the history behind this storied cuisine.
|Thai Street Food: Authentic Recipes, Vibrant Traditions
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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.
|Wok Cooking Made Easy: Delicious Meals in Minutes [Wok Cookbook, Over 60 Recipes] (Learn To Cook Series)
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Author: Nongkran Daks
Brand: Nongkran Daks
Prepare delicious wok dishes from China, Thailand, India and all across Asia with this easy-to-follow wok cookbook.
Mention "wok cooking," and one immediately visualizes a huge wok flying above a mighty flame. One also thinks Asian "comfort food"—with accompanying images of wholesome and thoughtfully prepared meals, eaten together with family members in the comfort of the home.
Wok stir-frying is one of the best and quickest cooking methods out there. Because of the intense heat required, the food is cooked rapidly, and its taste and nutritional value are preserved. Plus, it's single-dish cooking at it's finest!
In Wok Cooking Made Easy, you'll find nutritious and easy-to-prepare Asian wok recipes compiled for a Western audience.
Favorite wok recipes include:
- Spinach with Garlic stir-fry
- Hot and Spicy Sichuan Tofu
- Sliced Fish with Mushrooms and Ginger
- Classic Sichuan Chicken with Dried Chilies
- Thai Fried Rice
- Five Spice Chicken.
All of the recipes in this cookbook are light, healthy and tasty, nor do they require specialized skills to prepare. May this cookbook bring endless cooking pleasure as you venture into the world of Asian cuisine.
- Aroma Housewares AEW-305 Electric Wok, Black
- Joyce Chen 33-2018, Burnished Bamboo Stir Fry Set, 3-Piece
- Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
- The Everyday Wok Cookbook: Simple and Satisfying Recipes for the Most Versatile Pan in Your Kitchen
- Stir Fry: Top 50 Best Stir Fry Recipes – The Quick, Easy, & Delicious Everyday Cookbook!
- Joyce Chen 33-2029, Burnished Bamboo Utensil Set, 5-Piece
- The Healthy Wok Chinese Cookbook: Fresh Recipes to Sizzle, Steam, and Stir-Fry Restaurant Favorites at Home
- Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piece
- Presto 5900 1500-Watt Stainless-Steel Electric Wok
- Aroma Housewares AEW-306 5-Quart Electric Wok
|Thailand: The Beautiful Cookbook
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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
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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
|365 Thai Recipes: Ultimate Thai Cookbook for Home Cooking
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Author: Adriano Rizzi
The food of Thailand is famous for its unique blend of hot, salty, sweet and sour flavors, and this cookbook is the definitive guide to this much-loved cuisine.
All of these flavors tend to blend immaculately in every one of the Thai recipes to create very complex and tantalizing flavor profiles that are capable of mesmerizing the flavor palettes of anyone!
Inside we collected over 365 recipes ranging from simple snacks to famous curries and elaborate desserts!
- Here are some of them:
- Floating market fish soup
- Balsamic and honey pork chops with pineapple salsa
- Speedy satay noodles with tofu
- Sweet chili beef stir-fry
- Seafood in curry sauce with snake beans
- Creamy chicken bake
- Garlic and ginger stir-fried vegetables
- Larb with sticky mango salsa
- Massaman Gai
- Red curry chicken
Get your copy now!
|The Thai Soup Secret: Transform Your Health With Thailand's #1 Superfood
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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.
|Everyday Thai Cooking: Quick and Easy Family Style Recipes [Thai Cookbook, 100 Recipes]
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Author: Katie Chin
Brand: natcha fon
In Everyday Thai Cooking, Katie Chin—a chef hailed as the 'Asian Rachel Ray' by her many fans—shares her recipe secrets along with tips, tools, and techniques that enable you to bring delectable homemade Thai dishes to your table effortlessly!
As the daughter of award-winning restaurateur Leeann Chin, Katie's heritage has been deeply rooted in the cultivation of fine Thai cuisine. Katie has since taken the culinary world by storm as a well-respected food writer, television personality, and now published author.
Katie is a leader among the cooking community. However, her real reward stems from her success at home. As a working mother of toddler twins, Katie realized a need for simple, easy and delicious Thai recipes that call for convenient ingredients and Everyday Thai Cooking delivers just that.
This Thai cookbook offers basic recipes for staple dishes that include both homemade and store-bought options. From appetizers to desserts, each step-by-step recipe lists preparation times (most within thirty minutes) and alternates for less accessible ingredients. Illustrated with mouthwatering color photographs, Everyday Thai Cooking features more than 100 simple recipes for delicious Thai food.
Favorite Thai recipes include:
- Crunchy Siam Spring Rolls
- Tom Yum Goong
- Crispy Mango Chicken
- Shaking Beef
- Fragrant Coconut Fish in Banana Leaves
- Mee Krob
- Everyday Thai Cooking: Quick & Easy Family Style Recipes
|Buddha's Table: Thai Feasting Vegetarian Style
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Author: Chat Mingkwan
Brand: Brand: Book Pub Co
For centuries, Thai vegetarian chefs have modified their meals to include only plant-based ingredients. This collection represents the most successful Thai recipes in terms of taste and execution for the home cook, adjusted to please healthy Western vegetarian tastes.
- Used Book in Good Condition
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