Ebook The Principles of Thai Cookery, by Chef McDang
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The Principles of Thai Cookery, by Chef McDang
Ebook The Principles of Thai Cookery, by Chef McDang
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The Principles of Thai Cookery by Chef McDang is a beautifully presented encyclopedia of Thai cuisine. Informative, instructional and inspiring, McDang's warm narrative takes the reader on an extensive journey through the history, culture and style of Thai food that starts with background on eating habits, regional differences and foreign influences. Following on are 57 recipes that cover the essentials of Thai cuisine: boiling, grilling, salads, dips, stir-frying, deep-frying, steaming, curries and desserts. Useful tips and references explain cooking methods and sensational photography brings the vibrant colors and textures of Thai food to life. A visual and culinary feast, 'The Principles of Thai Cookery' is essential reading for cooks, travelers and anyone who enjoys good food.
Reviews
"The Billionaire Book Club: What the Rich Are Reading This Summer" - Wall Street Journal, 2010
"McDang is a fierce proponent of teaching cooking through science as opposed to the rote memorization of ingredients and procedure. His first English-language book, it focuses not on the formative years of his life in the palace but what he believes to be the formative principles of Thai cuisine." -CNNGo.com, 2010
"The book aims not only to educate people around the world about Thai food but also to deliver the pride of the Thai people in their cooking culture." -Bangkok Post, 2010
"Collections of old recipes based on extant written records have been presented as 'authentic.' While there's nothing harmful in that, Chef McDang dismisses the methodology of such undertakings as misguided." -shesimmers.com, Leela Punyaratabundhu, 2010
"Chef McDang is a household name in Bangkok; he's the Thai equivalent of Britain's Gordon Ramsay (but far more courteous) or Australia's Neil Perry" -The Australian, Sian Powell, 2009
- Sales Rank: #1282984 in Books
- Published on: 2010
- Number of items: 1
- Binding: Hardcover
- 304 pages
- Educational
- Beautifully presented encyclopedia of Thai cuisine
- Thai eating culture and history
- 57 genuine Thai recipes
- Cook books
Most helpful customer reviews
15 of 15 people found the following review helpful.
Review for Chef McDang's latest book
By magnolia
Among the numerous cookbooks we have (both Thai and non-Thai food), this is one of the best. Not only are the recipes and instructions easy to follow, but the concepts and principles of Thai cooking and more importantly eating are clearly spelled out. I love the history of Thai cooking, where you can see whether a dish is indigenously Thai or influenced by western culinaries, e.g. the Portugese. I love how Chef McDang explains why Thais eat with fork and spoon. Living in America, it's very humorous when we sometimes go to Thai restaurant and see non-Thais eat Thai food with chopsticks. (They are really trying!) I would recommend this book to anybody. My 15 year old daughter uses it ALL THE TIME and we love the results. Yum yum. Aroi mak. (Very delicious, in Thai.)
5 of 5 people found the following review helpful.
Top Shelf Thai!
By Marie V
Chef McDang's cookbook is a superb entree to learning the principles of Thai cooking. Chef McDang captures the essence of authentic Thai cuisine without pretension or over-simplification. The recipes are not overly complicated and put fabulous Thai dishes within reach of even novices like myself. Exquisite photography and beautiful narrative, this cookbook is a masterful tribute to the rich history and culture of Thai Cuisine.
8 of 9 people found the following review helpful.
Not yet kitchen-tested, but impressive read
By Zora O'Neill
This cookbook won me over just with the nifty chart in the back that shows which essential ingredients go in various types of Thai food: curries, salads, etc. I also own David Thompson's books, which I love for their thoroughness, but they are simply overwhelming. Just reading through Chef McDang's book quickly, I feel like the basic principles stand out far better than they do in Thompson's work.
As the review header says, I haven't actually cooked any recipes yet from the book, so I suppose there's still room for disaster. But if a book teaches you the principles well, as I feel like this one is well on the way to doing for me, then the recipes are almost beside the point.
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