Real Vegetarian Thai Paperback – Apr 1 1997
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About the Author
Nancie McDermott is a food writer and cooking teacher specializing in the cuisine of Thailand, where she spent three years as a Peace Corps volunteer. Her food articles have appeared in numerous magazines, and she is the author of the perennially popular cookbook, Real Thai.
Top Customer Reviews
The recipes are imaginative, healthy, straightforward to make, and they work beautifully. Many of them are vegan, and adaptations are usually suggested for those which are not. A "Basic Recipes" section gives recipes for essentials such as the different curry pastes, roasted chilli paste, vegetable stock, and "mushroom mince" (which she has invented to replace minced meat in traditional recipes).
Some examples of recipes included are:
Crispy spring rolls with sweet and hot garlic sauce
Green papaya salad
Jasmine rice soup with mushrooms, green onions and crispy garlic
Red curry with eggplant and sweet peppers
Butternut squash in fresh green curry
Coconut ice cream
Thai iced tea
To my surprise, Thai cookery turned out not just to be possible for vegetarians and vegans (an astonishing number of recipes are here, and meat-eaters will certainly not feel deprived), but the ingredients are easy to find, the recipes easy to make, and the results are dazzling.
In response to the reviewer who wondered if this cookbook was on the short side because of its vegetarianism -- removing fish paste/fish sauce from Thai food is non-trivial, since it's in almost everything. In some dishes, it mainly adds salt, and soy sauce can (and is) a usual substitute. Others, I'd imagine, just don't taste right without it. That said, I'd love it if this cookbook were longer, since what it includes is wonderful.
If you're not vegetarian, the same author has a non-veggie thai cookbook as well. (According to the specs, it's a few pages shorter, but I haven't looked at it.)
I have received rave reviews of my dishes from my friends and family. Since Ms. McDermott provides recipes for all the sauces, stocks, and other bases, this is the ideal cookbook for vegetarians (and vegans) who are conscientious of what they eat.
Many of the recipes call for curry paste and vegetable stock. I made both of these items en masse and froze them; now I can throw a quick Thai meal together in under an hour.
I am not an expert in Thai cuisine, so I cannot comment on the authenticity of the dishes. However, the dishes are nutritional, flavorful, and colorful. I wholeheartedly recommend this cookbook.
Most recent customer reviews
This is a GREAT cookbook. I've just recently turned vegetarian and was worried that in doing so I wouldn't be able to enjoy thai food anymore but his cookbook makes it easy! Read morePublished on Aug. 26 2001 by merrymousies
I own several Thai cookbooks, but this one is my favorite hands down. Like any Thai cookbook, the recipes require some advance preparation to make the sauces and curry pastes, but... Read morePublished on Aug. 6 2001 by David Findlay
As a vegetarian who adores Thai food, this recipe book was a fantastic find. All the recipes I've tried have come out very tasty, and it was easy to find the ingredients at the... Read morePublished on Aug. 24 2000
I spent about a year and a half in Thailand and am in love with the food of that country. I really enjoy this cookbook -- it gives vegetarian versions of a lot of my old favorite... Read morePublished on Aug. 18 1999