Do you want to give Thai cooking a try, or do you love a certain Thai dish that you want to try to make at home? Easy Thai Cookbook gives you a great entry point into Thai cuisine.

The Easy Thai Cookbook starts off with what ingredients you will come across in Thai cooking, how you prepare, use and store these. Next it goes into cooking equipment. Thai uses the Barbecue quite frequently, so it gives you alternates if you do not have access to one. After the equipment comes the cooking methods. Again very handy if you are unfamiliar with Thai cooking.

The Easy Thai Cookbook also gives you recipes on how to make different commonly used stocks and pastes. Included are Vegetable stock, Red Curry Paste and Mussaman Curry paste to name but a few. They also include garnishes, like how to make Banana cups and Spring Onion Curls. Also an assortment of dipping sauces are includes, which many can be used outside of Thai cooking.

When we get to the recipes section, we are started off with the basics. Plain boiled rice, Thai Fried Rice, and Soft Boiled Egg Noodles to name a few. This is quite a handy section of this cookbook as all of these basic recipes are used extensively throughout Thai cooking, so making sure that you have these down to a tee is very handy.

Snacks and Appetizers include Prawn Toasts (Kanom Pang Nah-Goong), Steamed Dumplings (Kanom Jeeb), Thai Spring Rolls (Pow-Pia Tawd), and Thai Fish Cakes (Tawd Mun Pla).

Soups include Beef Soup with Noodles (Guay Tiew Nam-Neau), Clear Soup with Wontons (Giew Nam), Hot and Sour Prawn Soup (Tom Yum Goong), and Pumpkin and Coconut Cream Soup (Gaeng Liang Fak Tong).

Salads and Vegetables includes Thai Beef Salad (Yum Neau), Squid Salad (Yum Pla Meuk), Baby Corn and Sugar Snaps with Ginger and Garlic (Pad Yod Kao Pod Kab Khing) and Market Salad (Som Tam)

Curries include Thai Mussaman Curry (Gaeng Mussamsan), Jungle Curry (Gaeng Pah), Prawn and Pineapple Curry (Gaeng Khau Goong) and Mixed Vegetable Curry (Gaeng Kari Pak).

Stir-Fries includes Stir-Fry Chicken with Basil Leaves (Gai Pad Bai Kaprow) and Stir-Fry Squid with Garlic (Pla Meuk Kratiem Prikthai).

Fried Dishes include Fried Whole Fish with Tamarind Sauce (Pla Jien) and Deep-Fried Noodles with Sweet and Sour Sauce (Mee Krob)

Steams, Grills, Bakes and Barbecues includes Steamed Mussels with Lemon Grass and Basil (Hoy Malangpoo Neung), Steamed Stuffed Crab (Poo-Jar), Beef with Coconut (Pra Raam Long Song) and Thai-Style Casserole of Duck (Pad Tun).

Desserts includes Coconut Ice Cream (Alsa Khrim Ka-Thi), Glutinous Rice with Mango Slices (Khao Niew Mamoung), Pineapple Butterflies (Sub Pa Ros) and Pumpkin Filled with Coconut Custard (Sangkaya Phak Thong).

After all of these recipes, they even give you some menus so you can see which dishes go with which, how to plan and cook a Thai meal.

Can you say Yummmm?! This book is filled with easy to follow instructions and mouth watering photos that almost have you swearing you can smell the aromas coming through the pages. These recipes look delicious, and I can't wait to give them a try. I need a physical copy of this book in my kitchen!

Thank you to NetGalley and the publisher for giving me a free digital copy of this book in exchange for an honest review.

First of all, this is my first review during the COVID-19 and despite the horrible world situation, there are small, beautiful things to help us get through - and for me, that's the opportunity to read through my backlog of galleys to review.

Second, Easy Thai Cookbook made me smile as I read through to find recipes with the ingredients in my pantry-- turns out, I did have the 'essential three C's of oriental cookery: coconut, chili, and coriander/cilantro'. I was incredibly excited since having a Caribbean background, I normally have coconut and cilantro on hand, and loving spice - it's always there.

While it's a little difficult to review cookbook layouts via my Kindle, this one was straightforward (despite counting 25 ingredients to make a green curry paste) with its instruction and clean pictures and not as challenging as I thought cooking Thai food would be. Some of the ingredients are definitely not at your local grocery store but I'd be excited to go on the hunt for them (bean curd, kapi, magrut). Unfortunately, while I have the three C's, I'm unable to do justice to most of these recipes since I would have to do without quite a few. I look forward to a time when I can go out to the grocery store as normal and find these ingredients.
#EasyThaiCookbook #NetGalley

Nice straight forward recipes. Easy to follow and fairly easy to make. The index is a different type that I have in most of my books so I found it easier to just page through to find it. Since it is a digital file I could just search for what I was looking for.

This is not a totally new book either. It was originally published in 2007. But I still enjoyed looking through it for ideas to make my next dinner.

If you love Thai food this is the book for you. Full of great recipes and good ideas. Very informative on how to make and find ingredients.

TITLE: This book will remind you of cookbooks from a decade ago--when this one was first printed.....

Potential buyers need to be aware of the fact that this is a re-print: It was first published in 2007 in the UK and Ireland by Duncan Baird Publishers Ltd. It was re-issued in 2010. This edition, by Nourish, an imprint of Watkins Media Limited, was released recently in both the UK and the US. I have seen the US edition, so I know for a fact that it is suited for cooks in the US. I believe that--at the time I am writing this review--this product page is selling the American edition.

Also be aware that, even though it is a new edition, it really has not changed its spots much: Open it up and you will be reminded of recipe books from a decade ago...... If you have any other Thai cook books, you might want to pass this one by. Maybe, if you have other Thai cook books, you should make sure you don't already have this one on one of your shelves.

It kind of looks and acts like an older book: Pretty, but static pictures; straightforward, but dull instructions; somewhat inane introductions.

If this is your first look at Thai cooking, this very straightforward book may be just what you are looking for. And there is a pretty thorough first chapter of basics. But you won't find tips, and it is not personable instruction. The author presents, she does not seem to be much into teaching. But remember, it really is just a cook book from a decade ago--and that's the way a lot of them were written back then.

The book does provide a little bit of everything in 70 recipes: Snacks and Appetizers; Soups; Salads and Vegetables; Curries; Stir-Fries; Fried Dishes; Steams, Grills, Bakes and Barbecues, and Desserts. It is NOT a leaping off platform for future creativity. No variations or substitutions, no tips on the why or how each recipe came to be. These are--I guess you could call them--classical recipes.

The last 23 pages tell you how to put the recipes together to create meals. Hope you are home a lot during the day, because most of the menus are for luncheons, and the dinner menus will take you all day to prepare.......

Last, but definitely not least: The index is done in a style of 10-20 years ago. For some examples: You will not find all the chicken recipes together under "chicken". No, you will find some there, but also look under the B's for Barbecue Chicken, under the G's for Green Chicken Curry. And look under the N's for a Northern Thai Pork and Ginger Curry, and under the T's for a Thai Beef Salad (seriously? seriously....). And it's hit or miss that you might find an ingredient listed in the Index.

This is a great cookbook of Thai foods for someone unfamiliar with Thai cooking. I found the recipes easy to follow and delicious to eat. I still have to work on my stir-frying skills a bit, but practice makes perfect!

A nice collection of simple thai recipes, great for someone interested in learning new thai recipes (such as myself).

#EasyThaiCookbook #NetGalley

A fantastic book! Sallie shares her creative way to prepare delicious, colorful dishes using few ingredients and easy to follow instructions.

This book is a great book for starting to cook Thai cuisine. It explains all the basic ingredients and equipment required and even provides a meal planner.

There are over 70 recipes of Snacks & appetizers, Soups, Salads & vegetables, Curries, Stir-frys, Fried dishes, Steams, grills, bakes & barbecues and Desserts.

The recipes are very easy to follow and I like the inclusion of "Stir, Heat, Add" at the beginning of each step. The measurements are in both imperial and metric. There is lots of colour photography throughout the book. Ingredients are likely to be found in most supermarkets if no oriental store is close to you.

There are 12 menu plans which include romantic dinner, lunch or dinner meals with families either mid-week or weekends plus dinner party menu and a lunch to take with you. Included with these menu plans are timings of when to start preparing, cooking and serving which is something I've not come across before in a cookery book. The Thai name of the dish is also included with each recipe.

I received this book from netgalley in return for a honest review.

These recipes were not that appealing to me. It isn't that the author has done a bad job at the book, but perhaps I don't like Thai food. I have been venturing more into Asian cuisine lately and have been trying to broaden my horizons so I would probably try some of these recipes anyway.

I really wanted to have a read of this book, and it certainly did not disappoint, in fact It was everything I hoped for any more. There is a very useful section on Thai ingredients, pastes and dipping sauces - there is also a bit about rice. After this there are pages and pages of easy to follow recipes, each recipe is placed on one page and each has a fabulous photograph of the finished dish on the other page. At the end there are some menus put together for different occasions which are a great idea.
This is a very easy, useful book which can be used in the kitchen everyday to make fragrant and nourishing meals

I grew up with Southwest Asian food. Southeast Asia food oddly enough didn't even spark my interest until recently. This is a lovely cookbook for beginners, and I wasn't at all disappointed with the flavor variances between Thai and Indian food.

Thai food has been trendy for several years, and it doesn’t seem that it’s letting up. For good reason, of course – Thai food is delicious, exotic, and often healthy. Sallie Morris, a noted cookbook author who specializes in Southeast Asian cooking, has outdone herself in making authentic Thai recipes simple and easy to make at home in her excellent cookbook, Easy Thai Cookbook: The Step-by-step Guide to Deliciously Easy Thai Food at Home. There is something for everyone here: vegetarian, including vegan, curries, salads, appetizers, stir-fries, classics, and desserts. Morris includes a chapter on Basics, which introduces Thai ingredients, addresses equipment and cooking methods, and gives basic recipes for cooking several kinds of rice and preparing basic, classic Thai sauces and curry pastes.

Morris has simplified the preparation of her dishes, so that most can be made in 30 minutes or less – perfect for those who are short on time, but like to eat well. Prawn and Pineapple Curry is already a new favorite, as well as Prawn Satay. Stir-fry Chilli Pork was not only quick and easy, it was delicious and has been requested more than once. Stuffed Omelettes, which Morris claims can be purchased at stands in Thailand, were quick and made a perfect light lunch. Other delicious recipes are Sweet and Sour Chicken (stir fry), and Thanying Salad. There are enough enticing recipes to make dozens of perfect menus that can be made in a short period of time. There is also a section with set menus using the excellent recipes.

The desserts are light and refreshing: Mango Sorbet, Glutinous Rice with Mango Slices, and Coconut Milk Ice Cream turned out perfectly.

For those who like Thai food, this is an excellent cookbook to have, and makes it quick and easy to prepared favorite Thai dishes. Highly recommended, it makes a perfect addition to a cookbook collection.

Special thanks to NetGalley for supplying a review copy of this book.

Not sure What happened with my ARC copy of this book, it was all a bit jumbled up, capitals in the middle of the words, recepies in one big list one after the other and no pictures to accompany the recepies. Sorry I am sure it is a lovely actual book when in hard copy, but as a review copy is in usable. Hence I gave it 2 stars.

I really like the introduction to this cookbook about Thai cuisine and it's flavors and ingredients. Thai is a favorite of my husband and I and we are always looking for new recipes to try in our kitchen with all our fresh produce.

These recipes seem easy to follow if you have access to the ingredients required. Living in a rural town, many of the ingredients required bare not ones we have the ability to purchase.

While this book serves as a great inspiration for recipes to try, I was hoping for more ease of access for the rural American cook who enjoys Thai flavors and dishes.

This cookbook is very informative - it discusses in detail the spices, vegetables, and cooking methods that are used in Thai cooking.
You will learn what chillis are, where they came from, and how to prepare chilli sauce.
You will learn how to make coconut milk and use it to make soup, curry, and coconut milk ice cream!
Fish is a staple food that is used in Thai cooking - you will learn how to make stir fried fish curry, sweet and sour fish, and steamed whole fish with preserved plums served in a banana leaf parcel. (Banana leaves are Thailand’s foil!)
Enjoy finding new recipes and making authentic Thai food!

My review has been posted to Goodreads.

Review has also been tweeted as usual.

Thank you! :c)

Nourish and NetGalley provided me with an electronic copy of Easy Thai Cookbook. I was under no obligation to review this book and my opinion is freely given.

The Easy Thai Cookbook includes a good blend of recipes from salads, soups, and curries, to stir fry recipes and sauces. The author has separated the book into different sections, including an all important ingredient glossary for those new to Thai food, equipment, cooking methods, foundation recipes such as stocks and sauces, basic recipes, and menu planning.

I did have some issues with how the cookbook was laid out, as the recipes were classified by the type of dish and not separated out into different protein types. For readers who use only some of the proteins in their own cooking, it may be cumbersome to page through and find appropriate recipes for them. There are colorful photos to inspire readers to try the recipes, but I wish there were some illustrations for techniques that may be harder for a beginner to visualize. I had hoped that there would be a wide variety of dishes to try, but many of them use ocean based ingredients such as fish sauce or oyster sauce, which I dislike. The Easy Thai Cookbook is visually appealing, but there are very few recipes overall.

There is a big section devoted to menus and time management, which is not necessary for me. I would have rather the author use the space to provide more recipes, as there are many good dishes that I would like to try. Two of my favorite recipes are beef and broccoli, with tender beef and crisp vegetables, and stir-fry chicken with basil leaves, with fiery birds eye chilies. For readers who are new to Thai cooking, this quick look at the cuisine may include just the right number of recipes for them.

This is a very basic Thai cook book. The recipes don’t have many ingredients and they are easy to follow. I would have liked a little more story behind the recipes, and I would also love more photos of tbr food. They had a lot of finished dish photos. Some of the progress photos would be helpful.

All in all, I’m excited to try more of these. Thanks to Netgalley for an free copy.