Ebook Nong's Thai Kitchen: 84 Classic Recipes that are Quick, Healthy and Delicious, by Nongkran Daks

Ebook Nong's Thai Kitchen: 84 Classic Recipes that are Quick, Healthy and Delicious, by Nongkran Daks

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Nong's Thai Kitchen: 84 Classic Recipes that are Quick, Healthy and Delicious, by Nongkran Daks

Ebook Nong's Thai Kitchen: 84 Classic Recipes that are Quick, Healthy and Delicious, by Nongkran Daks

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Review

"…highlights restaurant-quality Thai cooking in a way that is approachable to the home cook." —Tara's Multicultural Table blog"In Nongkran Daks's books, difficult recipes become easy enough for a novice. Recently, I made one of the recipes you'll find in Nong's Thai Kitchen. Once I had the ingredients in hand, I was able to prepare a delicious dish in five minutes. So I salute the author." —Charas Srisutham, Thai Airways International"I had the joy of cooking with Nongkran and trying my hand at her Pad Thai recipe. You'll never want to order it from your local restaurant again. What makes the dish is her sauce which was a spicy sweet glaze that coated every noodle. After begging Nongkran I was lucky enough to get the recipe and now everyone's lucky to have it. I've now cooked Nongkran's Pad Thai a few times for both friends and family." —Samantha Brown, host of several Travel Channel shows including: Girl Meets Hawaii, Passport to Europe, Passport to China, Great Weekends and Samantha Brown's Asia"Master chef Nongkran Daks has created a gorgeous, colorful and delicious collection of authentic Thai recipes assembled after years of travel and teaching Thai cooking. Her passion for this global popular cuisine is evident as she explains what makes Thai food so captivating. […] In addition to all of the classic Thai favorites, Daks includes the famous Pad Thai recipe, with which she beat celebrity chef Bobby Flay on the Food Network's Pad Thai Throwdown challenge in 2008." —The Foreign Service Journal"Nongkran Daks was born to be a chef, and has been uncompromising in her standards for using fresh, top quality ingredients to create bright, authentic flavors served in her restaurant, Thai Basil, in the Washington, D.C area. … The secret for her success is the fresh ingredients and her masterful blending of Thai herbs and spices. No one makes these dishes better than Nong. We are very pleased to learn that she will again be sharing the secrets of her best dishes with discerning cooks in this new cookbook." —Darryl Johnson, former U.S Ambassador to Thailand"A chef in suburban Washington, D.C., Daks offers recipes for all manner of Thai dishes to re-create at home. Ever-popular satay can be grilled indoors or out, and the spicy peanut-coconut sauce that makes satay almost universally appreciated turns out to be easy to reproduce from ingredients available in most well-stocked supermarkets. Nong wants her food to be good for you, too. She offers a non-sugary nut snack that looks like savory peanut brittle. Sweet corn, not often seen in Asian cooking, makes a striking cold salad that would complement any buffet table. —BooklistIf you're looking to include a local author on your cookbook wish list, this recipe from Nongkran Daks's most recent cookbook might convince you to go in the Thai direction. She's the chef-owner of Thai Basil in Chantilly, Va., a master chef and cooking instructor who has collected her most approachable dishes in this slim volume. —Washington Post"[…] It was easy for me to embrace and enjoy the cookbook Nong's Thai Kitchen by Chef Nongkran Daks and Alexandra Greeley. […] This new Thai cookbook is the source for anyone who loves Thai cooking and will appeal to both beginners and experts in the kitchen. There are 84 doable recipes for everyday cooking. I have cooked several recipes since I got this cookbook." —Betty Ann Besa Quirino, Asian in America Magazine

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About the Author

Nongkran Daks is the executive chef and owner of the Thai Basil restaurant in Chantilly, Virginia. Part master chef and dedicated teacher, she makes her cuisine come alive in all its authentic, traditional glory. She has taught Thai, Vietnamese, and Chinese cooking in Bangkok, Beijing, Honolulu, Vientiane, Laos and Washington, DC. Nongkran is the author of several Asian cookbooks and enjoys sharing the secrets of authentic Thai cooking with students in her cooking classes. Nongkran's most popular dish is Pad Thai, and she proved her mastery of it when she won Food Network's Pad Thai Throwdown challenge against celebrity chef, Bobby Flay. Alexandra Greeley is a food writer, cookbook author, editor, reporter, food critic, staff writer, and freelance writer and editor, both in the United States and in Asia. She has also worked as a staff food editor for Vegetarian Times magazine. She served as the food writer & editor for the South China Morning Post in Hong Kong and has been a restaurant reviewer and editor for Gayot.com. She's a member of Les Dames d'Escoffier and is the co-founder of the Washington DC chapter of Slow Food USA.

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Product details

Paperback: 160 pages

Publisher: Tuttle Publishing; Paperback with Flaps edition (June 9, 2015)

Language: English

ISBN-10: 0804843317

ISBN-13: 978-0804843317

Product Dimensions:

6 x 0.6 x 9 inches

Shipping Weight: 12.8 ounces (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

27 customer reviews

Amazon Best Sellers Rank:

#442,365 in Books (See Top 100 in Books)

This is a terrific cookbook! I have tried over a dozen recipes so far, and every single one has been absolutely delish! Prior to this cookbook, I had tried several pad thai recipes from the internet and other cookbooks, with less than pleasing results. Not one to give up, I found this cookbook at the library, tried it, and had to get my own copy!Some of the ingredients are challenging to find, even in the Portland area Asian markets. Luckily, we have a Thai market, and I was able to find everything (and then some) for all the recipes. My only criticism is that for some of these ingredients, Nong does not provide full explanations. For example, shredded preserved radish. At the Asian market, I could not find it. At the Thai market, there was salted preserved radish, sweetened preserved radish, and some other radish all chopped up into little pieces. I was going to get one of each of the first two, not knowing which was going to result in the flavor that would be necessary. Luckily, the proprietor happened along and told me to get the third one, instead, for "best pad thai." He was right, but why wasn't more info in the cookbook?And then there was also another item not well explained, yellow bean sauce. There were a few yellowish bean sauces of varying consistency and ingredients. Luckily, I went with what the little old proprietor pointed out, or who knows how the pad makhua yaaw kap tohu would have come out. It turned out so delish that my husband didn't even notice that it was meatless!And my only other complaint is about using fresh noodles. Nong doesn't really explain how to deal with the package of wide, fresh rice noodles that are used in kuay tiaw pat si ew muu. If you just throw them into the wok, they stick together in the clump that they were packaged as. An internet search didn't really provide consistent answers, either. Luckily, I turned the wok off, got chopsticks, pried noodles apart from each other, and quickly resumed stir frying and the dish turned out. Rather spectacularly, as a matter of fact, in spite of not knowing what the heck I was doing.So, I still highly recommend this cookbook, with the three gripes aforementioned. We are picky foodies in this household and have been enjoying Nong's Thai Kitchen so much that we haven't gone out to get our Thai fix in our local favorite restaurants!

The book came really quickly and was in good shape. I'm getting better at cooking Thai. We love going out for Thai, but I don't like cilantro, it tastes like soap to me. So I'm cooking Thai now to get some Thai I can eat and still give my honey some heavy cilantro food he loves. Have to order a few more spices though.

The Thai cook book was a gift for a person working in a Thai restaurant as a cook in training. The cook book will be used in the home setting as the restaurant skills are learned. The recipient just loves it.

We have made several recipes out of this cookbook and they are the closest thing to authentic Thai we can get here in New Mexico. We have had better luck with the non-curry recipes, but that may also be an ingredient issue. Highly recommend this one!!

Just love to learn new things.Very good book.

Love the recipes! And having them in the kindle is great, easy to bookmark pages to find what I need.

Good cookbook, not too fancy but the food does taste like real Thai food.

Nong's cookbook is fabulous

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