Cracking the Coconut: Classic Thai Home Cooking

by Su-Mei Yu

An authentic guide to Thai cuisine provides readers with all the basic knowledge necessary to create great Thai meals, as well as more than 175 recipes for dishes representing the best in Thai cookery.

Genres: Cookbooks, Cooking, Asian Literature

336 pages, Hardcover

First published August 1, 2000

Reviews

[Kimberly M]

This was not a book about Thai cooking at home as much as it was the history of Thai cooking, the author's travels through Thailand and some recipes. There were some really neat recipes at the beginning for making your own thai chili pastes, though.

[Megan]

I haven't tried any of the recipes yet but I know from all the authors notes and instruction on the traditional methods of cooking as well as modern methods that the food will be great. She walks you through every step and explains the techniques as well as the reasoning behind it. Can't wait to add the recipes to my home cooking!

[Jdbaron]

My main issue with this book is how it is organized - by flavor family, not by main ingredient or type of dish. Makes it very difficult to browse the book if you are looking for a noodle dish, or something with shrimp.

[Lori]

Yes, I read a cookbook. I loved the stories she included at the the begining of each chapter and with each recipe. It appealed to my sense of adventure and my current obsession with Thai food. If I get the courage to try any of the recipes I'll adjust the rating:)

[Kevin]

I like the context this book gives for thai cooking. After reading it I feel like I understand much more about the cuisine's history, ingredients, and menu planning. I'm not sure about the recipes yet. I've made a half dozen and they are hit and miss for my taste.

[Mrs.]

The book is about classic Thai home cooking, with lots of interesting and unusual recipes. My one problem is that it could have used a lot more pictures.

[Heather]

great descriptions of food and traditional cooking methods. many recipes require hard to find ingredients however, and some very specialized cookware.