The Bottom Line
"The Best of Regional Thai Cuisine" provides readers with a geographical and cultural context for common Thai dishes, as well as some that aren't so common. Written by Thai chef Chat Mingkwan, this book is one you will come back to again and again as you further your knowledge and experience of Thai cuisine.
Pros
- lists Thai dishes according to region
- recipes are straightforward and clearly written
- includes personal antidotes and culinary stories by the author
- provides geographical and cultural information on each region
- comprehensive glossary of ingredients
Cons
- pictures are few (except in the glossary, which is well photographed)
Description
- contains an excellent glossary of Thai ingredients, complete with pictures
- provides background information on each region, including cultural information
- recipe lists are not too long or involved
- includes a generous chapter on Thai desserts and drinks
Guide Review - "The Best of Regional Thai Cuisine" by Chat Mingkwan
Thai Cooking Region by Region Pick up this small hardcover, and you'll soon find yourself transported to Thai mountains or the shade of Thailand's coastal palm trees. Well-known Thai chef Chat Mingkwan takes you from region to region in this cookbook that is as much about Thai cooking as it is about Thai culture, people, and the importance of place.Thai regional cooking is very much based on what fresh ingredients are readily available in the surrounding fields, forrests, or streets. It is also about different cooking styles according to climate and the prosperity or poverty of the geographical area. Readers who already possess some knowledge and experience of Thai cuisine will benefit from this book, as will the aspiring cook who is new to Thai cooking.
