Throw a best-selling author of a dozen books about Thailand together with a naturally gifted cook from Chiang Rai, who has been preparing food for her family since she was seven years old; then season with a liberal dash of humor to ginger-up the generally rather dry narrative typical of the more conventional types of cookbooks to be found on the shelves of bookshops. Stir these spicy ingredients into a large selection of some of the most popular and authentic dishes to be found around the country from Mai Sai to Satun, and the resulting mix is the recipe for ‘Thai Cookery for the Completely Clueless’.Designed for anybody who possesses the level of culinary skills and the physical co-ordination required to dip a spatula into a wok, ‘Thai Cookery for the Completely Clueless’ will instruct even most bungling of dummies, dunces and beginners to produce perfect Thai meals that range from delightful dips and appetizers, exotic curries, soups and noodle dishes, through to sensational stir-fries and desserts.‘Thai Cookery for the Completely Clueless’ also contains an extremely useful Thai-English glossary of Thai food ingredients, and each of the easy-to-follow, step-by-step recipes is complimented by a light-hearted, co-author’s ‘verdict’ on each meal covered, which also provides a little background information about every one of the thirty-three dishes covered in the book. ‘Thai Cookery for the Completely Clueless’ is also going to be useful for first-time visitors who wish to sample the country’s food in the stalls and restaurants around the country, but have no idea of what to ask for, or even which ingredients the meals on the often confusing menus contain.Totally straightforward, and as free from pretension as the young woman whose time-served recipes make up this book, ‘Thai Cookery for the Completely Clueless’ is written with the essentially Thai philosophy in mind that cooking and eating should always be fun.
About Peter Jaggs
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Published April 4, 2012