Cracking the Coconut: Classic Thai Home Cooking

I first got this book at the public library and found it excellent. It has lots of tips, explanations of the philosophy of "taste" in Thai cooking, how to balance sweet/sour/salty etc. in dishes. A full explanation of cooking techniques and ingredients make this book a delightful read. The approach to the philosophy of Thai taste is similar to my culinary school experiences...balancing flavors.There are several recipes for dipping sauces that accompany dishes, which can be built fresh (although also available canned).I have about 200 cookbooks and have culled my library, keeping only the most informative books.I think this book is a jewel for cooks who are new to Thai cooking in a western kitchen. I fully recommend it as a wonderful addition to the cook's library.If you haven't cooked with coconut milk before, you will be delighted at how lovely it is. I use canned, but found fresh coconuts of good quality at our local Asian/Indian market (unpeeled)and at the Mexican market(peeled). As demand rises, more markets will stock the basic items.Notice: the reviewers listed,who live in San Diego and/or have dined at the author's restaurant(s),cite positive experiences.The "authentic" ingredients (if you prefer not to use substitutions) are available from the list of suppliers and on-line. Although some spices like Kaffir Lime leaves loose flavor if dry, fresh spices combinations for curry are fun to make and easy to grind with a mortar or electric spice grinder (coffee grinder).I live in a small town in California and we have a market where I can get everything listed, including fresh items. Perhaps cooks should consider "finding the authentic ingredients as part of their quest" before knocking the book. With mild weather, I am able to grow a Kaffir lime tree, lemon grass in pots, cilantro, fresh greens, etc. in my garden, which in itself has been an expanding experience in cooking ethnic. I use these items in some non-Thai recipies too.Amongst my cookbooks, the common thread is always the "author's personal touch". That's why we buy books....otherwise, one cookbook would be enough. Check out U-Tube videos and other on-line instructions for pok-pok recipies and keep on trying delicious Thai recipies where ever you find them. Yum!Last suggestion, but not the least: Hardbound/paperback book editions may be the only manner in which a book is published. That is, don't expect e-books to have a book you want. That genre is still in it's infancy, with only the newest, most common books loaded. If we let print books die, our culture(s) will loose in the long run. There is proof of that already, when many library magazines, journals were converted to microfiche, much of the content was lost, in particular 'color', not to mention a "readable" availability of historical books. I.e., Excepting my hand-written notes, many of the recipes and costume collection journals from my college libraries' historical journals & books are already lost to general use because of microfiche. Not to mention, the selection process for content goes wanting. I'm just saying....

Yes, it is the best, because you have an analysis of the Thai cuisine, how different dishes relate to each other, what kind of dishes make a Thai meal, and instructions on how to prepare each kind of ingredient with an array of dishes that will give you an excellent Thai repertoire. Best of all, everything you learn is transferable to recipes in other Thai cookbooks. This book's explanations and tutorials help you to gain Thai cooking skills and understandings that underlie every type of Thai dishes. This is the foundation book every aspiring Thai cook needs.

Thai cookbooks abound, but this is the best one on my shelf. It's the one I reach for consistently and the one that has the best, most usable everyday instructions. I've cooked professionally, and trained in Thailand, and still love this book for it's clear, concise directions and delicious recipes. It's straightforward and accessible for beginners, and chock full of recipes that work for us old hands. I've not had a single recipe failure out of this book, and just adore the presentation and the openness of the writing. Many thanks for such a wonderful book! Khop khun krab!

This is a wonderful book on a number of levels. The author has cooked in the US for many years and so does not require impossible ingredients or use foods with strange names without explaining.The recipes are relatively simple - they do not have 37 ingredients.The recipes appear authentic - she goes back to Thailand every year and has friends and relatives there.Every recipe has extensive stories and background to go with it.The graphics are subtle and wonderful. Too bad the designer Ralph Fowler gets only a mention. But do not be mistaken this is not just another pretty/useless coffee table cookbook.This is a cookbook to sit down and read cover to cover, but also one to use extensively in the kitchen. No previous experience required.

Su-Mei Yu's book is extraordinary. It differs from other Thai cookbooks in that she gives you "all" of the secrets that make Thai food sensational. I have tried cooking from at least 20 different Thai cook books and nothing can compare to her recipes. Having dined at Saffron, her Thai restaurant in San Diego, I can testify to her wonderful culinary expertise. I am glad to see that she has included many of my favorites. Her recipes are a little more complex than others, however, I can guarantee wonderful results. I dare you to give her recipes a try!

That it arrived in great condition

Great Thai cooking recipes, and thank you so much..

I recently had the fantastic opportunity to attend a cooking class held by Su-Mei at her restaurant in San Diego. Cracking the Coconut shares her culture, her wisdom, and her home style recipes for the average cook. Check out her Asian Grilling and Elements of Life cookbooks to further this journey.

great product - received on time. Thanks