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The Better Than Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home, by Danette St. Onge
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Review
"Craving your favorite Thai dishes? No need for takeout. Try cooking from Danette St. Onge's new The Better-than-Takeout Thai Cookbook. Pad Thai, curries, and sticky rice are all explained in simple, easy terms that any cook can master." ―Kathy Gunst, James Beard Award-winning food writer and Resident Chef of NPR's Here & Now. "This book has great recipes but, in addition, it has a personality and style that I just fell in love with. My favorite dish, Drunken Noodles, is described as a dish that allegedly stems from the fact "that some lushes love to eat spicy food during (or after) a late-night bender." Just delightful! (PS - The Pomelo salad with toasted coconut and mint is our new family favorite! " –Monica Bhide, author of several Indian cookbooks and food memoirs, including Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen-Simon & Schuster, 2009 "Cooking dishes that have been treasured by families is something close to my heart. Danette St. Onge’s beautiful cookbook is filled with easy yet authentic dishes that carry a story of her family’s heritage into her roots. Having these Thai recipes at my fingertips when I want to cook up dishes full of flavor is a treat for both my family and myself. They take me back to my own travels in Thailand. Experienced home cooks and beginners will enjoy making these colorful dishes at home and turning them into family favorites for generations to come.â€â€•Shanti Christensen, author of Family Style Chinese Cookbook
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About the Author
DANETTE ST. ONGE is a food and travel writer specializing in international cuisines. She has worked as an editor at Cook's Illustrated magazine (America's Test Kitchen), writing and editing articles and recipes and devising kitchen experiments, tips, and taste tests. As a freelancer, she has written about food, dining, and travel and developed, tested, and edited recipes for various clients in print and online media, including Saveur, Zagat, Google, and the Food Network.
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Product details
Paperback: 278 pages
Publisher: Rockridge Press (August 1, 2017)
Language: English
ISBN-10: 9781623158613
ISBN-13: 978-1623158613
ASIN: 1623158613
Product Dimensions:
7.5 x 0.8 x 9.1 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
56 customer reviews
Amazon Best Sellers Rank:
#1,845 in Books (See Top 100 in Books)
Why hasn't anybody mentioned that this cookbook has no pictures? Sorry, but no matter how great the recipes, I just cannot get behind a cookbook that doesn't include photos, especially when it's about an unfamiliar cuisine.
We love Thai food, absolutely adore it. It's one of our weaknesses when it comes to eating out. 90% of the time, we are going to eat Thai. We also cook Thai quite a bit and have for almost 20 years, and we own several good Thai cookbooks. Being addicted to good Thai, I had to give the Kindle ebook version of this cookbook a try. Surprisingly, it's very well-formatted for a Kindle cookbook and very easy to read. (I say surprisingly, as I've deleted several Kindle cookbooks as unusable simply due to their format. It's a rather common problem.) The Better Than Takeout Thai Cookbook has colors that work well, the font size and contrast on the colored blocks is also good. The pictures are crisp and hunger-inducing. I'm not sure why another reviewer only saw one letter per line, as my copy displayed correctly, at full-page width; that said, I was using this on a Kindle Fire tablet. They may have been using a true Kindle ereader.After reading the entire introduction, ingredient and tool explanations, and over half of the recipes, I was more than sold and jumped on Amazon to buy a print copy also (mostly because I can't seem to print from my tablet, and I prefer to read and mark off printed copies when I'm cooking. I think my Kindle Fire is just too old or I'm too old-school.)I absolutely adore this cookbook already. While I have some excellent Thai cookbooks with good ingredient, kitchen tools, and recipe tip sections, this one is probably the very best. Each seasoning is discussed: what it is, how to store it, how to substitute for it (or when not to substitute, but leave out altogether), etc. I've learned a few new things already, such as not to substitute ginger for galangal/kha. While I normally use galangal and usually keep some frozen, I don't always have it and didn’t consider that ginger would change a dish too much. The tips are repeated on recipes where they're needed, so no worries on missing important information.The ingredient and tool info feels as if every hint from every Thai cookbook that I have plus that from chats with restaurant owners is all put together in one easy reference. There's such useful info as changing the ratio of ingredients (as some restaurants allow) changes the balance of textures and flavors away from the Thai origin dish. That seems common sense, and yet it isn't (or wasn't for me, anyway; I had to be pointed down the straight and narrow by a restaurant owner). There's info on various ways to rinse rice, what to substitute for coriander root, fish sauce, kaffir lime leaves, etc. This info is incredibly useful for us cooks who can't consistently get all the ingredients.The recipes themselves seem very complete, the ingredients are along the lines of those I know from our local Thai restaurants and recipes I have already and use on a regular basis. I am always drawn to recipes that are similar to what restaurants make because that is what we are used to and expect from Thai food. Rather unoriginally, I guess, I am always trying to get recipes to match our favorite dishes from our favorite restaurants. I sometimes have to modify more authentic recipes, such as that from Thai regional cookbooks , so they'll taste more like that from Thai restaurants, yet I don’t want them more Americanized than from my local Thai eateries.I'm looking forward to using this cookbook and its hard-copy version to recreate our favorite Thai dishes. I expect to add nuances to our current repertoire, add new dishes, and add some of our favorite dishes that we didn't have recipes for yet. If my judgement from reading this cookbook is accurate, we're going to be some very happy cooks. I will update this review if this doesn't hold true, and I might update it if it does. But don't hold your breath if this cookbook is as good as I believe it is, because I’ll be in the kitchen cooking.
I preordered this cookbook and received it early this morning. I was able to see that there isn't anything wrong the formatting with my versions. It looked great on my kindle fire HD, kindle for iOS on the iPhone as well as iPad.I prepared the spicy drunken noodles for lunch today. It was really tasty--I'm thankful that there's an Asian market nearby that carries the holy basil. It opted for substitutes; you will also find those little helpful tips and more if you go through the book. Holy basil is peppery and this make the dish. This book is a bargain, considering the recipes available. I was excited to find a jungle curry recipe. It's not your typical Thai curry served at restaurants around the U.S.So this book is broken up in sections. You have:1-The Thai Kitchen. Explains ingredient used in Thai cooking and suggests what to stock for a Thai pantry. There's also a basic tools section, optional tools and Thai cooking techniques.2-Snacks and Starters3-Rice and Noodles4-Soups and Salads5-Curries (I love this chapter---it has curry paste recipes AND curry dishes)6-Vegtables and Tofu7-Seafood8-Chicken and Eggs9-Beef and Pork10-Drinks and Desserts11-Sauces and CondimentsOverall, for the price, it's an awesome buy. I say that because of the amount of recipes you get for such a low price. We cook a lot at my home, in particular, Asian foods. This has a little something for everyone. I plan on making the Panang Peanut Curry for dinner. The recipes aren't overwhelming. I made the sweet chili sauce this afternoon too. My child loves the Thai sweet chili sauces you get at Thai restaurants. It's a good dipping sauce for tons of things. Like chicken nuggets (amongst others!). There are a couple of drink recipes too. The Thai Iced Tea was and still is delicious. I normally never ever review things, this is my first. I felt like I had to review because I feel that a cookbook review should reflect the contents of the book that actually have been made. It's a keeper!
Given 'Takeout' in the title, I was really surprised at how authentically Thai the food resulting from these recipes was. I own a couple of other Thai cookbooks that I bought when I was in Thailand, but I actually like this one better--each of use, instructions, and the fact that there are so many good accompaniments recipes: sauces, salads, etc. The other cookbooks I have are a little short on those. My only problem with the Kindle version was I don't like having my tablet or phone next to the stove. I am afraid I am going to have to break down and buy the paper version, but I think it may be worth it.
The recipes are interesting and we have enjoyed each one that we've tried. However, the recipes themselves are very poorly written. It's very annoying to gather one's mise en place only to find that the procedure calls for an ingredient that is not listed in the ingredients. Also, some of the ingredients are very disproportionate. A little experimentation and the ingredients can be adjusted into better balance.
Provides a wide selection of recipes, many unique to this book. Recognizes when ingredients are ok and when you really need the true Thai ingredient to preserve the integrity of the dish.
Kindle edition was free with Amazon Prime. I liked it so much, I bought a print copy. A lot of entertainment for only $13.62. I bought a “kit†of fresh Thai chilies, lemon grass, kaffir leaves and galangal from Amazon.com and started by making the Thai Chicken Broth. It was a natural progression into soups and other familiar take-out favorites. This is authentic Thai food and I am grateful for this thoughtful introduction of how to make it myself.
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