Thailand: The Beautiful Cookbook: Authentic recipes from the regions of Thailand by Panurat "Rut" Poladitmontri and Judy Lew and William Warren

  • Fried egg soup (Gaeng jued kai)

    from Thailand: The Beautiful Cookbook: Authentic Recipes from the Regions of Thailand Thailand by Panurat "Rut" Poladitmontri and Judy Lew and William Warren

    • Categories: Soups; Egg dishes; Thai
    • Ingredients: garlic; onions; eggs; pork; fish sauce; cabbage; green onions; white pepper
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Notes about Recipes in this book

  • Crab in shell (Poo jaa)

    • RC.Gourmet on July 09, 2023

      The recipe calls for a 50/50 mix of crab meat and minced pork. I used a mixture with more crab - a 60/40 mixture - and found the taste of the crab to still get lost. The taste and texture is more like a meat patty. Also, I found the taste to be quite bland so next time would add a bit of chilli and some other spices to give it more flavour - perhaps before filling take a teaspoon of the mixture and quickly fry it and give it a taste until satisfied.

  • Whole crispy fish with chili sauce (Pla rad prik)

    • RC.Gourmet on July 09, 2023

      This is a great dish (5*) - in both taste and presentation - which I have made many times with a wide variety of fish from whole red snappers, sea bass and even a whole turbot. Once, I was in Borough Market just before closing on a Saturday afternoon and my regular fish monger was making deals selling everything left (as at that time they wouldn't open again until the following Wednesday). He had a huge red snapper almost 60 cm long, I offered and got it for half price! Quickly calling friends, I organized a dinner party for 10 for that evening. My 70 cm fish kettle served as a fryer. For a more arranged in advance dinner party , I bought a turbot (full price) at Billingsgate Market 5 am the morning of the dinner, it also was about 60 cm from tip to tail, and used my turbotiere as a deep fryer. The trickiest bit with larger fish is turning them if not completely immersed in oil without injury to oneself and any helpers. Increase cooking time for bigger size!

  • Crab fried rice (Khao pad poo)

    • Dannausc on October 13, 2018

      Super easy. Good but salty.

  • Green curry with chicken and Thai eggplant (Gaeng keow wan gai)

    • Dannausc on October 13, 2018

      Quite good; spicy.

  • Baked rice with pineapple (Khao ob sapparod)

    • RC.Gourmet on July 09, 2023

      Great presentation and taste. I've made this many times. This is the only recipe I've found that bakes the entire filled pineapple half, which I think imparts extra flavour. All other recipes that I've seen cook the rice and other ingredients, including the removed pineapple flesh, and then spoon this mixture into the hollowed out shell, which in effect only serves as decoration, not an integral part of the dish. Also, the mix of ingredients is superior to most other I've read.

  • Pepper steak (Nuea pad prik)

    • ethedens on April 17, 2025

      Alex loved this, I thought it needed more beef flavor. Made in honor of Pepper the puppy. 4/5

  • Bitter melon curry (Gaeng om mara)

    • Dannausc on October 13, 2018

      Quite easy. Tastes pretty good. Good way to use up bitter melon.

  • Black chili paste (Nam prik pow)

    • Dannausc on October 13, 2018

      Good and easy.

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  • ISBN 10 0067575951
  • ISBN 13 9780067575956
  • Published Jan 01 2003
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher HarperCollins

Publishers Text

Thailand the Beautiful Cookbook is a joyous celebration of Thailand its people, and its cuisine.

The range and diversity of Thai cooking is showcased in this magnificent collection of authentic recipes from each of the four regions of Thailand.

From the South, where the cooking reflects a Malay influence, comes a tantalizing array of curries and delicious seafood dishes. The Central Plains region, with the huge vibrant city of Bangkok as its focus is the most fertile, part of the country and is rich in fresh produce. The North has a very distinctive cuisine based on glutinous rice, and the dishes that accompany it are generally milder than those of the Central and Northeastern regions In the Northeast the influence of nearby Laos is felt and dishes tend to be highly spiced.

Thai-born chef and culinary expert Panurat Poladitmontri and his partner, Judy Lew, have prepared this superb collection of authentic, recipes, each of which has been individually photographed by leading food photographer John Hay and beautifully styled by Ann Creber. Internationally renowned photographers Luca Invernizzi Tettoni and John Hay present a spectacular collection of photographs to show Thailand's great scenic diversity, from the beaches and jungles of the South to the misty mountains of the North, and the varied lives of it's people. William Warren, who has spent many years in Thailand, writes with an insider's knowledge. He takes the reader on an absorbing trip around the country discussing the various influences--historical, physical, racial and cultural--that have formed the distinctive culture of the Thai people.

An extensive glossary ensures that any cooks who are unfamiliar with oriental ingredients and presentation will have no difficulty in bringing this wonderful selection of Thai dishes to their tables.

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