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Ken Hom Cooks Thai
Ken Hom has worked his customary magic to bring Thai food - one of the most popular cuisines - within everyone's reach. The 130 exotic recipes are clear and simple to follow and many are illustrated with colour photographs that conjure up the exciting flavours of Thai food. There are classic dishes such as a traditional fragrant prawn and lemongrass soup and green curry beef as well as other more unusual delicacies such as wok-roasted clams with chilli - all capturing the distinctive taste of Thailand and all bearing the trademark stamp of Ken Hom's brand of east-meets-west cookery.
Paperback
First published February 4, 1999
17 people want to read
About the author
Ken Hom
91 books26 followersKen Hom (譚榮輝) is an American-born Chinese chef, author and television-show presenter for the BBC.
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Displaying 1 - 3 of 3 reviews
February 18, 2023
An odd thing to write, but I learned to cook from this book.
At one point, my partner asked me to cook from time to time, and I thought to myself I should take up something different than western cooking (whatever that means). So I started trying to cook the dishes in this book.
For a long time these were the only recipes I ever tried, and I can say I got better, to the point of cooking for many people.
So in my case it is not exaggerated to say to Mr. Hom taught me to cook.
For me the recipes are written in such a way that I can work from them and make my own variations.
I love it.
At one point, my partner asked me to cook from time to time, and I thought to myself I should take up something different than western cooking (whatever that means). So I started trying to cook the dishes in this book.
For a long time these were the only recipes I ever tried, and I can say I got better, to the point of cooking for many people.
So in my case it is not exaggerated to say to Mr. Hom taught me to cook.
For me the recipes are written in such a way that I can work from them and make my own variations.
I love it.
September 16, 2011
Ken Hom is known more for Chinese food and a wok style of cooking but this cookery book is great because it "westernises" Thai food without completely neutering it.
Green curry, red curry, Massaman curry, spicy stir fries, vegetable dishes, noodle recipes and more ... he gives straightforward directions. Admittedly, the list of ingredients is not always short but if you are a keen home cook you most likely will have much of what he lists anyway in your store cupboard.
Great cookery book, and I would give it five stars if the photographs were more lavish.
Green curry, red curry, Massaman curry, spicy stir fries, vegetable dishes, noodle recipes and more ... he gives straightforward directions. Admittedly, the list of ingredients is not always short but if you are a keen home cook you most likely will have much of what he lists anyway in your store cupboard.
Great cookery book, and I would give it five stars if the photographs were more lavish.
November 19, 2007
More coolness from Ken Hom - a more chinese take on Thai than some books, but great food.
Displaying 1 - 3 of 3 reviews