Simply Thai Cooking

by Byron Ayanoglu, Wandee Young

Robert Rose | July 21, 2011 | Trade Paperback

5 out of 5 rating. 9 Reviews
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The perennial bestseller is back with a new look.

The first two editions of Simply Thai Cooking have sold over 100,000 copies, and it''s not hard to see why. Thai cooking is exhilarating, it''s exotic -- and it''s easier to make than ever before. The exciting, flavorful ingredients can be found everywhere, and nothing else so magically combines the savory with the sweet, the tart with the spicy.

These easy-to-follow recipes for a wide range of Thai standards are virtually foolproof and taste deliciously authentic. In addition to a new cover treatment, this new edition features 16 new color photographs of this wonderfully enticing cuisine.

All the favorites are back:

  • Thai cold spring rolls
  • Chicken satay
  • Lemongrass-shrimp soup
  • Thai hot and sour soup
  • Green papaya salad
  • Glass noodle salad
  • Pad thai
  • Coconut noodles with chicken and shrimp
  • Thai beef curry
  • Marinated grilled beef
  • Roast duck in red curry
  • Pork with red chili sauce
  • Shrimp in spicy coconut milk.

Most of these amazing recipes can be prepared in less than 30 minutes, and helpful hints on the essentials of Thai cuisine will appeal to beginner and experienced home cooks alike.

Format: Trade Paperback

Dimensions: 224 pages, 10 × 7 × 0.56 in

Published: July 21, 2011

Publisher: Robert Rose

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0778802825

ISBN - 13: 9780778802822

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– More About This Product –

Simply Thai Cooking

by Byron Ayanoglu, Wandee Young

Format: Trade Paperback

Dimensions: 224 pages, 10 × 7 × 0.56 in

Published: July 21, 2011

Publisher: Robert Rose

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0778802825

ISBN - 13: 9780778802822

From the Publisher

The perennial bestseller is back with a new look.

The first two editions of Simply Thai Cooking have sold over 100,000 copies, and it''s not hard to see why. Thai cooking is exhilarating, it''s exotic -- and it''s easier to make than ever before. The exciting, flavorful ingredients can be found everywhere, and nothing else so magically combines the savory with the sweet, the tart with the spicy.

These easy-to-follow recipes for a wide range of Thai standards are virtually foolproof and taste deliciously authentic. In addition to a new cover treatment, this new edition features 16 new color photographs of this wonderfully enticing cuisine.

All the favorites are back:

  • Thai cold spring rolls
  • Chicken satay
  • Lemongrass-shrimp soup
  • Thai hot and sour soup
  • Green papaya salad
  • Glass noodle salad
  • Pad thai
  • Coconut noodles with chicken and shrimp
  • Thai beef curry
  • Marinated grilled beef
  • Roast duck in red curry
  • Pork with red chili sauce
  • Shrimp in spicy coconut milk.

Most of these amazing recipes can be prepared in less than 30 minutes, and helpful hints on the essentials of Thai cuisine will appeal to beginner and experienced home cooks alike.

About the Author

Wandee Young is a major contributor to the ongoing interest in Thai cooking and runs several successful restaurants.

Byron Ayanoglu is a restaurant critic, food writer and bestselling author.

Wandee Young and Byron Ayanoglu

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