By Robert Danhi (Find this book)
In this vibrant, accessible take
on Thai cooking, chef and instructor Danhi delivers authentic flavors through
nontraditional recipes that make smart use of store-bought shortcuts. Unlike his
previous Southeast Asian Flavors or David Thompson's more comprehensive Thai
Food, this book emphasizes practicality and convenience. Tempting recipes like
BBQ Corn with a Sriracha Slather and Tamarind Soy Chicken with Cashews can be
made easily on busy weeknights. VERDICT Danhi's expert tips and insights provide
a systematic way for home cooks to start experimenting on their own. Interested
readers may enjoy this publisher's other books on everyday Asian cooking, like
Bee Yinn Low's Easy Chinese Recipes and Debra Samuels's My Japanese Table. -- Library Journal Review
