Thai Food Made Easy is the perfect book to get started cooking healthy and delicious Thai food.
Tom Kime debunks the myth that Thai cooking is hard to master with a cookbook packed with easy to follow instructions and beautiful illustrations.
The book starts with a good introduction and then covers some of the common ingredients, herbs and spices used in Thai kitchens. I enjoyed the list of the top 12 star experiences to have in Thailand paired with a tempting dish.
The recipe section covers:
- snacks and finger food
- slow roast, smoking grill and hot wok
- fish and seafood
- curries and soups
- rice, noodles and sides
- desserts and drinks
Be tempted by recipes like tamarind fried prawns, salt and spice-roast pork belly, caramelised chilli roast chicken, Thai green curry, Tom yum, Pad Thai fried noodles, and banana and coconut pancakes. All of the recipes have full-colour page illustration with extra pages to explain some of the harder steps in more detail. You’ll be guided in how to make your curry pastes and marinades and Pad Tahi noodles.
At the end of the book is a menu planner which suggests 7 different menus from recipes in the book for different occasions.
If you want to try one of the recipes from the book, print off Thai Fishcakes with Cucumber Pickle recipe – Tom Kime.
Thai Food Made Easy is a great addition to your cookbook collection for fans of Thai food.
Publisher: Murdoch Books
About Tom Kime
As a chef and food consultant, Tom brings a fresh eye and experienced worldview to his recipes. His contemporary method of balancing taste and flavour is quite unique, resulting in vibrant three-dimensional food that excites the palate with every mouthful. Tom cut his catering teeth in some of the most famous restaurants in London and Sydney. He has travelled to 42 countries to sample, discover and understand how to cook the world’s best street food. He worked at Le Pont de la Tour in London and then with Rick Stein at The Seafood restaurant in Cornwall. Tom worked at the River Café alongside Jamie Oliver (he cooked the food at Jamie’s wedding) and at Darley St Thai with David Thompson and Cicada with Peter Doyle in Sydney. Tom is the Group Executive Chef of Goodtime hospitality at East Village Sydney and at the West village in Petersham, Sydney.