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Real Vegetarian Thai
Real Thai has gone vegetarian! Everyone loves Thai food, but it's not easy to find truly meatless dishes. Thai cooking expert Nancie McDermott has developed inventive variations on traditional recipes, providing health-conscious cooks with a repertoire of meatless dishes that captures the vibrant spirit of Thailand. A helpful glossary introduces readers to the seemingly my...more
Paperback, 224 pages
Published
March 1st 1997
by Chronicle Books
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Re-reading. I think the only thing I made before was a squash curry (p.108). That might be what I make again: I remember it being awfully good and not requiring a pre-made curry paste. But I also kind of want to make a bunch of curry paste and hot garlic sauce to keep in the refrigerator and put in everything I cook for the next month. (Except not in borscht. No Thai-Russian fusion for me.)
The sweet and hot garlic sauce is fab over stir-fry and rice. Though it made my nose run, it d...more
The sweet and hot garlic sauce is fab over stir-fry and rice. Though it made my nose run, it d...more
The vast majority of the recipes in this book are astonishingly simple - both in terms of ingredients and time. If you choose to prepare the basic pastes and broths from scratch, the process becomes a bit more involved, but one batch generally yields several servings/meals and keeps well in the fridge.
Alternatively, you can team up with Whole Foods and cut the preparation time even further by purchasing pre-made vegetarian paste and broth. This is my method of choice, and I must say the ...more
Alternatively, you can team up with Whole Foods and cut the preparation time even further by purchasing pre-made vegetarian paste and broth. This is my method of choice, and I must say the ...more
Fantastic cookbook - great recipes - a very good standard Asian reference cookbook. We have awesome thai food available in the Bay Area and I find myself very lazy and going out to dine out when I want thai but love this book anyway.
Great recipes for curry paste ! This book kind of presents a "comfort food" version of Thai cuisine in general, with an excellent rendition of Phad Thai.
I'm not sure what I'm doing wrong, but I can't get a lot of the recipes to turn into food. I tried the mushroom turnovers and the dough has no gluten whatsoever to make it useable. I tried the Mushroom "pearl" dumplings and ended up with weird mush with tapioca bits in it.
That said, the paht thai is pretty awesome, and the curry I tried was pretty good. I guess I might need to use this book as a base and modify to make the recipes actually turn out.
That said, the paht thai is pretty awesome, and the curry I tried was pretty good. I guess I might need to use this book as a base and modify to make the recipes actually turn out.
The author tells you right in the intro that the title is a lie - there is no such thing as "Real Vegetarian Thai," but she does a good job of aproximating. Honestly, I've only really used this book to make the excellent Pad Thai, but everything else looks good. Very good suggestions for substitutions for those of you who don't live in Manhattan and can't find such things as tamarind paste easily.
I guess I am a really strict judge of veggie Thai recipes after living in Thailand. It's a paradise of creative vegan food over there, and cookbooks often keep it a bit too tame for my liking. This one is OK, but I'd love to see some tasty Thai staples from the Isan region, such as prik nam ong and tofu laap. Maybe I should write my own...
This is how is learned to cook Thai food. I've branched out since to learn about the fish products Thai people use-to better know what I am trying to imitate. Thais really don't have a vegetarian history.
A little hard for me, being new to Thai cooking, but full of good information. I'm learning!
i know i have given this as a gift. i really like the recipes
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