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Cracking the Coconut


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"A perfect marriage between the practical-wonderfully clear recipes-and the lyrical-beautifully written passages on Thai history and culture, which have molded Thai cuisine. The freshness and fragrance of Thai cuisine will enchant all who read and use this book, which raises writing on this subject to a new level of excellence. No one has ever cracked a coconut with greater elegance."-- Alan Davidson, author of "The Oxford Companion to Food""Cracking the Coconut is the most seductive of cookbooks. Before you know it, Su-Mei will have you cooking real Thai food. And even if you limit your cooking adventures to reading in bed, you'll come away from this charming book a very well-informed patron in any Thai restaurant."-- Deborah Madison, author of "Vegetarian Cooking for Everyone""I have waited decades for a Thai cookbook that spoke with the authoritative voice of a fastidious insider, and here it is. If you have traveled to Thailand, marveled at the complexity of the food, and wanted to know the hows and whys, this is the book. Fans of detail, authenticity, and culinary culture will hall this book as a treasure."-- Barbara Tropp, author of "The Modern Art of Chinese Cooking" and "China Moon Cookbook""For Thai novices and for those who are seeking to delve more deeply into this sophisticated and often surprising cuisine, this book is a must-have."" -- Publisher's Weekly"Su-Mei Yu cares deeply about culinary tradition and about translating it honestly and clearly to North American cooks and readers. "Cracking the Coconut is written with a contagious enthusiasm that carries us into the heart of central Thai cuisine with grace and clarity."-- Jeffrey Alford and Naomi Duguid, authors of "HotSour Salty Sweet: Culinary Travels in Southeast Asia and "Seductions of Rice"For anyone who loves Thai food and culture, I think this book is a must-have for your library. It's much more than just a collection of recipes. Su-Mei has a great gift for helping us Westerners understand how flavor is developed in true Thai food. The mark of any great book is that you come back to it again and again, and I have repeatedly with "Cracking the Coconut. I love Thai food and now I feel that I can really appreciate its complexities and opportunities, thanks to Su-Mei."--John Ash, chef, teacher and author of "From the Earth to the Table"

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