The Vegetarian Table: Thailand

To get the quibbles out of the way: 1) It appears to not be "strictly" vegetarian, as I believe some recipes call for hard cooked eggs or fried / scrambled eggs (for the fried rice). Might sneak in under the guise of lacto-ovo-vegetarian. 2) Vegetarian doesn't necessarily mean low-fat. This book does seem to make liberal use of frying and oils that probably raise the fat content of the dishes. Granted they're probably prepared in the authentic style and it's not specifically marketed as a low-fat book. So, I won't dock them points for it. Just noting that if you're going low-fat, this may require some heavy adaptation to lower the fat content. If you don't care about fat content, then this book seem to be great for many traditional recipes. Though they're not always simple to prepare. 3) That brings us to part 3. The dishes aren't always easy to prepare. Personally, I'm not sure how to cut the innards out of a halved pineapple without mangling it, though the presentation of pineapple friend rice does look lovely. Many of the recipes seem designed for restaurant-style presentation and possibly chefs, as opposed to the average Joe in the kitchen looking for a taste of Thailand without too much frustration (though some recipes are easier than others). However, they do also note that it is traditional in Thailand to serve with decoration or garnishes even when home cooking. IE, cooks take pride in their work. So, again, it seems authentic if a bit more work. All that said, this looks to have a lot of really good and yummy recipes if you're into Thai cooking and willing to put in some kitchen time. Some of the sauces and recipes can be combined in creative ways (it already has my mind working on how to adapt some of their sweet & spicy sauces to make a slightly sweeter spring roll, but without making it overpowering or soggy). It includes many lovely pictures of the dishes (though not of all dishes). Sometimes it's not specific on which dish is being pictured on a given page (no caption or mention of which page the recipe comes from; though I think it's usually either the facing page or the other side of the sheet). Certainly a good addition to any kitchen where ethnic foods are enjoyed and prepared regularly. Those who enjoy this book might enjoy the others in the series: America, Mexico, Italy, Japan.

I'm a huge fan of thai food and was skeptical that I could go vegetarian and still cook thai but this cookbook has great recipes! It has a number of really tasty curries like the root vegetable curry, the jungle curry and others. And the flavors are full and alive. I'm really happy with tyhe recipes I've tried so far and plan to keep on cookin'. Very happy I bought the book.

I just wanted to say to anyone who thinks this was not meant for veggies, should have read the intro. The Author explains how to substitute, say fish sauce, with light soy or other kinds of combinations to achieve the same flavors. The Pad thai is wonderful as well as the stir-fry's and soups. I recommend you at least try it on for size

This is a great book! Easy to follow instructions take the mystery out of Thai cooking while the beautiful illustrations are a feast for the eye. When non-vegetarians tell me that vegetarian food is boring, I use this cookbook to prove them wrong and get rave reviews at the table. Be sure to try the Jungle curry.

Interesting combinations, easy to understand, easy to find ingredients (well, in Toronto's Chinatown it is). Try the Spiced Corn Cakes with Cucumber Dipping Sauces and the Hot and Sour Thai Soup,and the Golden Spring Rolls.