True Thai: The Modern Art of Thai Cooking by Victor Sodsook

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    • Categories: Salads; Main course; Thai
    • Ingredients: bean thread noodles; shrimp; chicken breasts; pork tenderloin; lemongrass; scallions; Thai red chiles; mint; fish sauce; dried shrimp; vegetable oil; garlic; shallots; dried chiles; tamarind; coconut sugar; romaine lettuce; roasted unsalted peanuts
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    • Categories: Salads; Main course; Thai
    • Ingredients: green mangoes; shallots; Thai red chiles; roasted unsalted peanuts; mint; lemons; coconut sugar; fish sauce; lobster tails
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    • Categories: Salads; Main course; Thai
    • Ingredients: green mangoes; shrimp; lettuce; shallots; mint; limes; cilantro; fish sauce; garlic; Thai red chiles; coconut sugar
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    • Categories: Salads; Main course; Thai
    • Ingredients: duck eggs; romaine lettuce; fresh ginger; Thai red chiles; scallions; lemons; coconut sugar; fish sauce; cilantro
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    • Categories: Salads; Main course; Thai
    • Ingredients: shrimp; mussels; coconut sugar; fish sauce; dried shrimp; vegetable oil; garlic; shallots; dried chiles; tamarind; cilantro; lemongrass; Thai basil; Thai red chiles; baby lettuce; tomatoes; red onions; cucumbers
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    • Categories: Salads; Main course; Thai
    • Ingredients: flounder; limes; coconut sugar; fish sauce; dried shrimp; vegetable oil; garlic; shallots; dried chiles; tamarind; Thai red chiles; fresh ginger; roasted unsalted peanuts; cilantro; Thai basil; salad greens
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    • Categories: Salads; Main course; Thai
    • Ingredients: red peppers; yellow peppers; shrimp; chicken breasts; pork tenderloin; coconut milk; fish sauce; coconut sugar; shallots; serrano chiles; roasted unsalted peanuts; cilantro
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    • Categories: Salads; Main course; Thai
    • Ingredients: shrimp paste; dried shrimp; coconut sugar; unsweetened shredded coconut; lemons; fresh ginger; shallots; Thai red chiles; roasted unsalted peanuts; Chinese broccoli
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    • Categories: Salads; Main course; Thai
    • Ingredients: cilantro; serrano chiles; coconut sugar; fish sauce; lemons; Japanese eggplants; shrimp; red onions; cucumbers; tomatoes; mint; shrimp powder
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    • Categories: Spice / herb blends & rubs; Thai
    • Ingredients: New Mexico chiles; dried red chiles; coriander seeds; peanut butter; shallots; garlic; limes; lemongrass; galangal
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    • Categories: Spice / herb blends & rubs; Thai
    • Ingredients: coriander seeds; anise seeds; peanut butter; white peppercorns; limes; cilantro; lemongrass; galangal; garlic; shallots; serrano chiles; romaine lettuce
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    • Categories: Spice / herb blends & rubs; Thai
    • Ingredients: dried red chiles; black cardamom pods; cumin seeds; coriander seeds; peanut butter; black peppercorns; whole cloves; ground cinnamon; lemongrass; galangal; garlic; shallots
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    • Categories: Spice / herb blends & rubs; Thai
    • Ingredients: dried red chiles; peanut butter; lemongrass; cilantro; galangal; shallots; serrano chiles; Thai bird's eye chiles; basil; Thai basil; tarragon; chives; arugula
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    • Categories: Spice / herb blends & rubs; Thai
    • Ingredients: mushroom soy sauce; vegetable oil; garlic; shallots; dried chiles; tamarind; coconut sugar; yellow bean sauce
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    • Categories: Stocks; Thai; Vegan; Vegetarian
    • Ingredients: potatoes; carrots; onions; celery; green beans; leeks; zucchini; crookneck squash; mushrooms; bean sprouts; lettuce; Japanese eggplants; garlic; black peppercorns; cilantro; basil; mushroom soy sauce
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    • Categories: Soups; Thai; Vegan; Vegetarian
    • Ingredients: kabocha squash; vegetable stock; coconut milk; kaffir lime leaves; tofu; coconut sugar; soy sauce; lemon basil; Thai red chiles
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    • Categories: Soups; Thai; Vegan; Vegetarian
    • Ingredients: fresh ginger; shallots; garlic; vegetable stock; canned pineapple; tofu; scallions; soy sauce; cilantro
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    • Categories: Dressings & marinades; Thai
    • Ingredients: coconut milk; New Mexico chiles; dried red chiles; coriander seeds; peanut butter; shallots; garlic; limes; lemongrass; galangal; vegetable stock
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    • Categories: Salads; Appetizers / starters; Thai; Vegan; Vegetarian
    • Ingredients: green mangoes; shallots; mint; roasted unsalted peanuts
    • Accompaniments: Thai citrus vinaigrette (Nam manao)
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    • Categories: Salads; Appetizers / starters; Thai; Vegan; Vegetarian
    • Ingredients: green papayas; garlic; Thai red chiles; coconut sugar; soy sauce; green beans; cherry tomatoes; limes; roasted unsalted peanuts; Boston lettuce
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    • Categories: Appetizers / starters; Vietnamese; Vegan; Vegetarian
    • Ingredients: scallions; fresh rice sheets; cabbage; carrots; red peppers; cilantro; Thai basil; serrano chiles
    • Accompaniments: Vietnamese-style plum sauce (Nam jeem boi yuan)
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    • Categories: Salads; Appetizers / starters; Thai
    • Ingredients: Japanese eggplants; lemons; dried shrimp; vegetable oil; garlic; shallots; dried chiles; tamarind; coconut sugar; fish sauce; lemongrass; cilantro; mint
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    • Categories: Salads; Main course; Thai; Vegan; Vegetarian
    • Ingredients: pressed tofu; scallions; shallots; mint; soy sauce; limes; sticky white rice; chile powder; Boston lettuce
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    • Categories: Rice dishes; Main course; Thai; Vegan; Vegetarian
    • Ingredients: jasmati rice; kabocha squash; garlic; shallots; mushroom soy sauce; curry powder; turmeric
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Notes about this book

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Notes about Recipes in this book

  • Spicy cucumber relish (Nam thaeng kwa)

    • MollyB on October 28, 2019

      Very nice along with grilled chicken or pork, actually more of a salad that what I would consider a "relish." We usually use a serrano chile (or half of one) and that's plenty hot enough for us. Don't skip the peanuts - they really make the dish.

  • Classic Thai noodles (Phat Thai)

    • tracyfox on November 19, 2012

      A classic Pad Thai. Great straight from the pan or cold from the fridge the next day. Definitely worth seeking out the dried shrimp and using plenty of fresh bean sprouts and eggs. The optional salted radish on the other hand adds little additional flavor to the final dish in my opinion.

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  • ISBN 10 0688099173
  • ISBN 13 9780688099176
  • Published Sep 07 1995
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

True Thai is one of those rare and important cookbooks where cuisine and culture meet. Food lovers will come away with layers of understanding, discovering the soul of a country where cuisine is a sacred art.

True Thai takes us from the jostling Bangkok streets and canals to countryside rice paddles and mango groves, from distant mountain villages to Thailand's stately Royal Palace, delivering True Thai taste in every sense of the word.

Victor Sodsook, a native Thai, chef/owner of Los Angeles's celebrated Siamese Princess restaurant, has written the authoritative Thai cookbook that American cooks have been waiting for. True Thai satisfies an increasing public interest in the seductive flavors of Thai cuisine, and a decreasing emphasis on high-fat, high-calorie red meats, eggs, and oils. The lively, easy-to-follow recipes are tailor-made for today's adventurous, aware cook.

Most of the tools and ingredients used in True Thai are probably already in your kitchen. And its wide-ranging glossary of ingredients will help you select the most flavorful spices and freshest produce, as well as the best brands of key Thai ingredients like coconut milk and fish sauce. Among True Thai's 250 recipes, you'll find the many Thai dishes that have already won over Americans, such as Crispy Sweet Rice Noodles (mee krob) and soothing, aromatic Chicken-Coconut Soup with Siamese Ginger and Lemon Grass (tom kha kai). Everything is here, from the deliciously spiced barbecued chickens found in Thai provinces to the elaborate and time honored cuisines served to Thailand's royal family, such as King Rama V's Fried Rice. Since Thailand teems with both fresh- and saltwater fish and shellfish, you'll find an abundance of healthful, provocative seafood dishes, such as Ayuthaya Haw Mok Talay, a scrumptious mousse of curried fish, shrimp, and crab, redolent with chili and coconut milk, grilled and served in fragrant banana leaves.

Surprisingly light preparations for meat include Fiery Grilled Beef Salad, a classic of Bangkok cafe cuisine, and mu kratiem phrik Thai, a simple stir-fry of pork medallions sizzling with garlic and black pepper. The Thai Vegetarian Cooking chapter is really a whole book unto itself, encompassing its own blend of curry pastes, soups, appetizers, entrees, and one-dish meals-all completely free of animal or fish products. The Thai Salads chapter showcases such recipes as Coconut, Lemon, and Ginger Salad or Grilled Lobster Salad with Green Mango that demonstrate the great variety and sensuousness of this branch of Thai cooking. Drinks and desserts include such ethereal treats as Rose-Petal Sorbet and the refreshingly herbaceous Lemon Grass Tea, wonderful either hot or cold. There's also a chapter that shows how to marry these newfound Thai tastes with classic American cooking, through such improvisations as Bangkok Burgers with Marinated, Grilled Onions and Spicy Thai Ketchup.

True Thai is more than a cookbook; it is a collection of grace notes exemplifying Thai cuisine's dedication to pleasing the senses. There's even a chapter on preparing Thai-style table decorations, many of them as edible as they are lovely.

True Thai's 250 recipes, each with helpful and fascinating notes, present Thai cuisine with simplicity and elegance. True That is the most authentic, authoritative, and accessible Thai cookbook ever printed in English.



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