Real Thai: The Best of Thailand's Regional Cooking by Nancie McDermott

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Notes about this book

  • ChefGrumpy on January 14, 2021

    This is the book I bought years and years ago - and then didn't cook any recipes because "so many unfamiliar or hard to get ingredients" (and youthful impatience). I later picked up her "Quick and Easy Thai" and began cooking excellent Thai meals. (As she writes in the introduction to Q&E Thai: "I first encountered Thai food as a Peace Corps volunteer...once I had returned home to North Carolina I began learning how to cook it in my Western kitchen. Ingredients and equipment were difficult to find at that time, but to me the challenge was a plus...[later, i move to California and ingredients were easier to get] Soon I was teaching Thai cooking classes around the country... and writing two of my previous cookbooks. 'Real Thai' (1992) and 'Real Vegetarian Thai' But then she had kids & "I began to understand the despair I had seen on some of my students' faces as I presented a recipe with 23 ingredients and 19 steps." Real Thai is authentic, but Q&E Thai is the one I use.

Notes about Recipes in this book

  • Chicken with graprao basil (Gai paht bai graprao)

    • ellabee on April 03, 2014

      p.28. Simple stir-fry, delicious. Used chicken breast in thin slices from inch chunks, half jalapeno for the minced chile, whole Fresno for the rings, half the bag of Thai basil from FtY. Repeated with cubes of firm tofu subbed for chicken; still delicious, but tofu soaked up all the liquid so served with less rice.

  • Rice noodles stir-fried with fresh chilies and holy basil (Kwaytiow paht ki-mao)

    • ellabee on March 20, 2013

      p.56. Substituted cellophane noodles for the wide rice noodles, pork shoulder chopped fine for ground pork. Added thickly sliced mushrooms sauteed separately in oil infused with ginger & garlic. An area Thai restaurant offers this as 'drunken noodles'. A good pairing with Winter squash soup with lemongrass and coconut milk (Veg Cooking for Everyone p. 216).

  • Sautéed mushrooms with pork and white pepper (Paht heht)

    • amraub on February 24, 2013

      Very quick and easy with a nice depth of flavor. Wilted in spinach at the end to reduce the monochromatic look of the dish.

  • Spicy shrimp soup with lemongrass and lime (Tome yum goong)

    • chezlarios on January 16, 2021

      Used store-bought Thai ground chilis in oil rather making my own roasted chili paste. I'm not sure if it's the equivalent, but it was way too spicy for us (and we normally like spicy food!). Would try only a teaspoon rather than a tablespoon of the stuff next time, and maybe fewer fresh chile peppers, too.

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  • ISBN 10 0811800172
  • ISBN 13 9780811800174
  • Linked ISBNs
  • Published Aug 01 1992
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

Nancie McDermott, widely regarded as the American expert on Thai cooking, offers a clear, straightforward approach to dishes that many Westerners have tasted only in restaurants. In Real Thai, she demystifies once and for all every aspect of this flavorful, healthy cuisine. Organized geographically by region, over 100 tempting, easy-to-follow recipes explore not only dishes that may be familiar to Americans, such as Chicken Coconut Soup and Pork Satay, but also lesser-known local specialties such as Crab Cakes with Cilantro Paste, Fish with Yellow Curry Steamed in Banana Leaves, Sticky Rice with Mangoes, and Son-in-Law Eggs. Including advice on basic utensils and techniques, a glossary of ingredients, a list of shopping sources, and a section of suggested menus, this is the definitive guide for novice and expert alike to the diverse flavors of a regional Asian cuisine that is rapidly becoming an international favorite.

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