Real Thai: From Chicken and Lemon Grass Curry to Spicy Mango Salad (The Small Book of Good Taste)

Top Southeast Asian broadcaster, TV chef and food writer, Terry Tan gathers forty years of experience with his collection of over thirty authentic, simple to prepare and inspiring recipes. The book features popular restaurant classics alongside more obscure – but no less delicious – recipes. The Thai store cupboard makes an invaluable reference guide and demystifies many of the ingredients found in the recipes and explains how to use them.

Each recipe is accompanied by mouthwatering full-color photography and easy to follow instructions, making authentic, healthy Thai cooking accessible to the home cook. The book is structured around the types of ingredients used, featuring chapters on Meat & Poultry, Fish & Shellfish, Vegetables, and Rice & Noodles. Delicious Starters & Soups round off the collection of recipes and make this hardcover, compact cookbook an essential addition to any chef’s kitchen library.

Thai cooking centers around fresh ingredients such as fruit, vegetables, seafood, meat and poultry, complemented by a fragrant collection of aromatics and flavorings to create a characteristic blend of hot, sour and sweet. This healthy balance of ingredients is recreated in this collection of recipes.