Keo's Thai Cuisine is one of the ground-breaking books (now revised) that introduced Thai cooking to a receptive western world. Award-winning restaurateur and author Keo Sananikone is dedicated to demystifying Thai cooking, now one of the most popular of world cuisines Keo's Thai Cuisine opens the door to Thai cooking with brilliant simplicity and verve. In the introduction to the book, Keo states that " the secret of Thai cooking is to maintain a delicate balance between the spices and main ingredients so that one does not overwhelm the other." With the clearly written recipes Keo has created, all true to authentic Thai cooking, Keo brings this subtle and delicate cuisine into the home kitchen of the west without fear. The recipes are not complex, just as the cuisine is not complex, and call for the most available of Thai ingredients, not for exotic specialties that are unavailable. Though there are infinite varieties of such common ingredients as basil, Keo offers substitutes that will bring the essence of Thai cooking into the home kitchen. Keo shows the home cook how to find "the blend, the balance that counts."
Travelers to Thailand state with amazement that no country is as food obsessed as Thailand, a fact that translates into flexible cooking for personal taste and many variations on a dish. Keo offers an explanation of the common ingredients, as well as an explanation of common utensils, many already familiar enough to be in the kitchens of western cooks. He includes an illustrated section showing basic techniques, such as how to clean and score a squid or how to wrap spring rolls, as well as decorative techniques, such as how to make a green onion brush or leaves from slices of cucumber. He briefly describes Thai eating habits (food everywhere!) and lists menu suggestions should you want to dedicate an entire meal to the subtle Thai cuisine.
And what wonderful recipes these are, their straightforward presentation and simplicity encouraging experimentation. Dive in, say the recipes, have fun: learning is not too hard. In a collection that presents our favorite and classic dishes and drinks, such as the familiar Thai Noodles with Chicken (Pad Thai), Satay on Skewers, Thai Spring Rolls (not so hard to cook), the sweet mango desserts and, of course, to sip with all, Thai Iced Coffee and Thai Iced Tea.
There are delightfully named recipes such as Evil Jungle Prince with Mixed Vegetables which is the most popular vegetarian dish at all of Keo's restaurants and may be considered 'evil' only because of the small red chile peppers - an ingredient used to taste, both in Thailand and in western kitchens. There are recipes for several curry pastes and luscious dishes to use those curries, from Yellow Chicken Curry to Red Pork Curry to Musamun Beef Curry.
The book is illustrated with photos by Lewis Harrington.
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