In August, I have plans to publish a new series of Thai food cookbooks. Each will have an easy-to-understand section of how to choose the best Thai ingredients and how to prepare the ingredients to get the best flavor. The first book in the series is THAI FOOD – THAI RECIPES: CHICKEN. The follow-on book is about seafood and then three others. I think Western cooks will enjoy the details and the recipes, all of which I taught at the Thai cooking class. Here is an excerpt from the book:
HOW TO MAKE AUTHENTIC THAI FOOD AT HOME — AND HAVE IT TASTE GOOD
This book is part of a series I decided to write to provide complete Thai cooking books to solve a common problem faced by Western chefs who want to make authentic Thai food in their home kitchen outside of Thailand:
>What is the correct cooking pan to use?
>What is the correct cooking technique to use?
>How do I select and prepare Thai ingredients to get the maximum flavor?
>If I can’t find the original Thai ingredient, what reasonable substitute can I use?
These are the questions I have been asked hundreds of times while teaching Thai cooking for Western students from 30 countries at my Thai cooking school on Koh Phangan Island in Southern Thailand.
So I decided to write a series of cookbooks specifically for chefs in Western kitchens wanting to replicate the authentic Thai flavors they enjoyed while visiting Thailand or from their local Thai restaurant.
RECIPES AND INGREDIENTS FROM THE SOURCE
I have lived in Thailand for nine years on a continuous basis and spend all my time studying the Thai language and Thai cooking with the real experts — the Aunties and Uncles who make the best in authentic Thai food in their homes and family restaurants.
I learned that making Thai food in Thailand is so easy — the woks and other equipment needed for cooking are inexpensive; the ingredients are easy to get fresh from the market or even fresher by stepping out of the kitchen door to the family garden.
The lush and warm climate allows for year-round crops in essential ingredients such as lime leaf, lemongrass, chiles, basil and over a hundred vegetables and herbs, plus fresh chicken, duck, pork, fish and seafood.
In contrast, a chef cooking in a Western country (outside of
Southeast Asia, I mean) has to make a special trip to a Thai or Asian grocery store to get the great ingredients. Even then, all a chef might want may not be available.
This cookbook will guide the Western home chef to the right ingredients or substitutes, plus tips and techniques, so they can make the most flavorful Thai food at home.
The next book after this is THAI FOOD THAI RECIPES SEAFOOD book.
It will have ten of the best Thai recipes for seafood, including fish, shrimp and clams with a variety of cooking methods. I think people will like it and find the entire series approachable.