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Cookbook of the day – Lemongrass and Sweet Basil

Lemongrass and Sweet Basil

Lemongrass And Sweet Basil: Traditional Thai Cuisine

by Khamtane Signavong

This slender volume would make a good companion piece to my previously recommended book, True Thai by Victor Sodsook. True Thai didn’t have any photographs of dishes and this volume has copious photographs that will give the chef a good idea of plating, presentation and composition.

It’s not as in-depth as the previous book and I don’t recommend it as ones only Thai cookbook, but it does cover a lot of ground and is ideal for the beginning chef.

There’s a pretty good cross-section of recipes and a concise bit of background information. As I said, for me, the main utility is the number of photographs of the various dishes.

The author says that fresh chili pastes can last in the refrigerator for “up to three months”. I find this quite optimistic. My experience has been that you have about two weeks max before the chili paste starts turning.

That quibble aside, I recommend this volume to anyone just getting interested in Thai cuisine, or anyone who has taken my recommendation and bought True Thai.

spicy-bbq-beef-salad-lg 

Photograph of Waterfall Beef Salad courtesy of:

King and I Thai Cuisine

West Des Moines, Iowa