Real Thai: From Chicken And Lemon Grass To Spicy Mango Salad
The Age
Tuesday August 14, 2007
Real Thai: From Chicken and Lemon Grass to Spicy Mango Salad
By Terry Tan Aurum/Jacqui Small, distributed by Bookwise International, $19.95With 40 years experience as a food writer, broadcaster, restaurateur and teacher, London-based Terry Tan brings a sure touch to this compact guide to Thai food. From a list of basic Thai ingredients to step-by-step instructions for making pastes, sauces and even banana cups for steamed fish, Real Thai presents the complexities of Thai cooking in an easy-to-follow format. Tan makes a few concessions to his non-Asian readership, but his recipes are mouth-wateringly authentic. Look out for a few unusual recipes among the Thai standards, especially steamed mussels with krachai, coriander-and-garlic-marinated chicken, and a savoury mushroom and tofu omelet. -- JUSTINE COSTIGAN
© 2007 The Age
