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Thailand the cookbook (Anglais) Relié – 27 mai 2014

5.0 étoiles sur 5 1 commentaire client

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Je suis une grande fan de tous les bouquins Phaidon et la encore, quel plaisir! Le livre est beau, les recettes completes et variees, je recommande!
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Commentaires client les plus utiles sur (beta) 4.1 étoiles sur 5 31 commentaires
37 internautes sur 40 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Amazing reference book to Thai cooking 9 mai 2014
Par eing6888 - Publié sur
Format: Relié Achat vérifié
As a Thai, I was amazed by how authentic the recipe in this book are. There are multiple Thai dishes in the book that you will not be able to find at Thai restaurants in the US. Some of the dishes are very regional that it is even hard to find in other parts of Thailand. The directions were clear and easy to follow.
The reason that I buy Thai cookbooks that written by foreign writers is I felt like the foreign writers have an advantage over Thai writer when it comes to getting authentic recipe from the locals. The locals are usually more comfortable sharing the recipe with foreigners. And so far this is the best Thai cookbook I have in my collection.
20 internautes sur 22 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Great cookbook 15 mai 2014
Par J. Matt Rupel - Publié sur
Format: Relié Achat vérifié
Just got this a few days ago and have made two recipes from it (Beef & coconut milk curry, fried pork spring rolls w/ sweet chile dipping sauce). Both were delicious! The book is a very handsome hardcover with gold leafing and many full-color photos. The recipes seem very authentic (although I'm no expert on Thai cuisine) and almost all of them are enticing.

My only criticism so far is that the book seems to suffer from a lack of careful editing. The recipe for Beef & Coconut curry, for example, calls for "2 1/2 cups coconut milk (1 pint/600 ml)." A pint (in the U.S.) is 16 ounces, but 2.5 cups is 20 ounces? Perhaps it is an imperial pint (568 ml)? The recipe at one point says "add one cup coconut milk", but never says when to add the other cup, or cup and a half, whichever it is. Many other recipes also call for "a bunch", "a handful", "1.5 shallots." Of course this is common for many cookbooks, and won't be a problem for most experienced cooks. Make a recipe once, and you'll get a very good idea of where amounts need to be adjusted. I just sometimes wish the authors/editors could be a little more precise the first time around.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great buy 4 août 2015
Par JLPG - Publié sur
Format: Relié Achat vérifié
Awesome book! This book a thai cooking bible that basically covers everything you need to know to cook thai food. I do feel the recipes are very simple and summarized so it could be hard to use at first. The book has few pictures but very good recipes that seem to be very authentic. Highly recommended for any cooking enthusiasts of thai food lovers. Writing this review made me crave some Pad thai and mango sticky rice.
5.0 étoiles sur 5 Absolutely the best Thai cookbook - hands down 27 décembre 2016
Par Amazon Customer - Publié sur
Format: Relié Achat vérifié
Absolutely the best Thai cookbook - hands down. All authentic dishes with easy to understand instructions. The price was also right, it was almost half the cost that was being charged by a bookstore near my home.
57 internautes sur 65 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 A Beautiful Book, But Some Major Flaws 14 août 2014
Par ColoradoCaver - Publié sur
Format: Relié Achat vérifié
I really wanted to love this cookbook, but I can't. It is vast in scope, beautifully bound, and I very much enjoyed the essays on Thailand and the photographs of the country. While I enjoy photos of finished dishes, the absence does not bother me. I showed the book to a friend who owns a small Thai restaurant, and she proclaimed it very authentic, and was amazed by the presence of the insect recipes. Why don't I love it? Well, I will echo some points from other reviews. In my opinion, the lack of transliterated names for the dishes is a huge drawback. If I want to prepare a dish I have seen elsewhere and can't see the Thai name, how can I possibly find the recipe in the index? I can try to guess what the author translated it to, but that has been pretty unsuccessful so far. Or I can look at every, for example, chicken recipe and read it, hoping the list of ingredients will appear to match what I hope to cook. That, too, has not worked well so far. Thai ingredients should also have transliterated names. Anyone who eats or cooks Thai knows what fish sauce, but when I went to a Thai grocery to look for "fermented fish sauce" the owner said there were at least a couple of possibilities, and without a Thai name, I should try them and see which I preferred in that particular recipe.
And I second the complaint about the editing. I went to prepare a curry recipe portioned for 4-6, and it called for 10 onions. I love onions, but I don't think so. I reduced it to 2, and it did turn out great. I also found ingredients listed, and then never called for. Come on, editors, every recipe should be prepared following the proofs before the book is printed! A few times I got the impression the author took recipes he received from others and typed them up without ever testing them or even considering if they could be correct.
I also would appreciate a different organization of the book, say by main ingredient.
The glossary of ingredients is very good. The index would be great if it included transliterated names.
If you are an experienced Thai cook, you should be able to overcome this books shortcomings and be able to prepare some great-tasting, authentic dishes. If not, I cannot recommend this volume.
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