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    Author: June Williamson. Expected Release: Early July, 2015. Stop spending a fortune on takeout and bring the delicious flavors of Thai food into your own kitchen. With a tantalizing variety of curries, pad thai, and all your other favorites to try, this book takes the mystery out of Thai food preparation so you can enjoy those fresh and exotic flavors any day of the week.
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    Salem, OR

    Over 75 Thai Recipes

    “Thai cooking is not hard. Once you become familiar with the ingredients, and make each recipe at least once, you will be cooking Thai food on a regular basis,” June Williamson writes in the introduction to her cookbook, Thai Food Made Easy.

    At one hundred and sixty pages, this paperback targets those interested in food recipes from Thailand. With a third to full-page, full-color photographs that cover each of the complete meals, there are over seventy-five recipes.

    After reviews, dedication, table of contents, short introduction, and shopping list with three tips, seven chapters cover Thai recipes of appetizers and salads, soup and curry, rice and noodles, stir-fry, sauces, and desserts as well as miscellaneous meals. An index by title of recipes (not by main product used), measurement equivalents, and the author’s biography complete the book.

    Taught how to cook by her Thai mother, Williamson says her recipes are primarily and naturally gluten free, except for the ramen noodles and spring roll wraps. With all having four to six serving sizes, the dishes’ contents must be bought mainly from Asian stores with grocery stores having a limited amount of items.

    After its title, each recipe has ingredients needed on the right side of the page in used order. The directions are in number format in short, precise sentences. Tips are occasionally added. A color-coded side or bottom bar offers the shopping list necessities. No preparation or cooking time or nutritional or caloric information is given.

    Some of the concoctions include Som Tum, Chicken Satay on Skewers, Gaeng Daeng, Tom Kha Gai, Pad Thai Chicken, Pad Lad Nah, Kai Yat Sai, Pad Pak Boong, Asparagus Chicken, and Vegetable Stir-Fry. Five sauces presented are Peanut, NamPrik, Sweet and Sour, Mom’s Hot, and Dipping Peanut. Coconut Lime Ice Cream and Sweet Coconut Cream and Fruit are two of the five desserts. The miscellaneous dishes are items such as Tod Khai and Spicy Thai Ramen Noodles to name a couple.

    Although there is no list of recipes at the beginning or in each section and no caloric/nutritional data, this would make a good book for someone intimidated cooking Thai food.

    Author Williamson was born in Thailand but now lives in Utah with her husband and five children.

    Thanks to Cedar Fort for furnishing this complimentary book in exchange for a review of the reader’s honest opinion.