Now you're cooking!
Cooking resources at your library, kitchen suggestions and tips, and more.
Thailand cuisine is known for bright colors and vivid flavors. Common ingredients include chiles, cilantro, lemongrass, and garlic. Many of the common ingredients are easily obtainable in medium or large grocery stores. The library system has quite a few Thai cookbooks.
Tommy Tang is a restaurateur in Los Angeles and New York. Tommy Tang’s modern Thai cuisine is a good introduction to Thai cooking. He includes a glossary of ingredients and calls this book “a set of simple guidelines”.
The Original Thai cookbook by Jennifer Brennan contains recipes, a look at Thai culture and customs, and the fundamentals necessary to make good Thai food at home. The Taste of Thailand by Vatcharin Bhumichitr (a restaurateur in the U.K.) is similar.
Thai food by David Thompson (a Thai restaurateur in Australia) is huge, over 600 pages. The selection of recipes is varied. Most recipes are easy to follow, some have ingredients that may be hard to find in southern Oregon stores.
Two other recommended books are True Thai is by Victor Sodsook (a restaurateur in Los Angeles) and The everything Thai cookbook by Jennifer Malott Kotylo. Of the two, The everything Thai cookbook is better for readers who want basic Thai recipes that aren’t too unusual.
Others that might interest readers are Thai home-cooking from Kamolmal's kitchen (William Crawford and Kamolmal Pootaraksa), Homestyle Thai and Indonesian cooking (Sri Owen), Delightful Thai cooking (Eng Tie Ang) and Complete Thai cooking.
Kitchen tip: Do you hate to waste food? One way to avoid doing so is to freeze ingredients. Examples are tomato paste, cilantro/parsley, heavy cream, chile peppers. Make sure you use freezer bags instead of storage bags.