Simply Thai Cooking by Wandee Young

Simply Thai Cooking by Wandee Young

The perennial bestseller is back with a new look.

The first two editions of Simply Thai Cooking have sold over 100,000 copies, and it's not hard to see why. Thai cooking is exhilarating, it's exotic -- and it's easier to make than ever before. The exciting, flavorful ingredients can be found everywhere, and nothing else so magically combines the savory with the sweet, the tart with the spicy.

These easy-to-follow recipes for a wide range of Thai standards are virtually foolproof and taste deliciously authentic. In addition to a new cover treatment, this new edition features 16 new color photographs of this wonderfully enticing cuisine.

All the favorites are back:

• Thai cold spring rolls
• Chicken satay
• Lemongrass-shrimp soup
• Thai hot and sour soup
• Green papaya salad
• Glass noodle salad
• Pad thai
• Coconut noodles with chicken and shrimp
• Thai beef curry
• Marinated grilled beef
• Roast duck in red curry
• Pork with red chili sauce
• Shrimp in spicy coconut milk.

Most of these amazing recipes can be prepared in less than 30 minutes, and helpful hints on the essentials of Thai cuisine will appeal to beginner and experienced home cooks alike.

Byron Ayanoglu is the author of twelve books, including fiction, nonfiction, cookbooks, and restaurant guides, as well as fourteen stage plays, including Ordinaryman. He is fluent in five languages and a graduate of McGill University. He has worked in film and television, notably co-hosting the Greek Islands episode of Anthony Bourdain's No Reservations in 2008 and hosting Roadside Restaurants, a ninety-minute restaurant-cooking show for PBS in 1997. Faces of Myth (2004), Mimetoliths (2006), Shapeshifter (2007), and MasterClass with Walter Lassally (2008) were all written and produced by him.