The Elegant Taste
of Thailand

Cha Am Cuisine

Revised second edition of our
best-selling cookbook

This lavishly illustrated primer that has become one of the best-selling Thai cookbooks in Thailand.

The Elegant Taste of Thailand gives Western cooks the chance to make its popular, highly flavorful dishes part of their culinary repertoire. It is a spectacular book with beautiful photographs and over 100 easy-to-follow authentic Thai recipes.

The first edition of The Elegant Taste of Thailand, after seven printings and 70,000 copies, became a bestseller in Thailand and a respected textbook in internationally known Thai cooking schools in Bangkok. It it has been called a "terrific Thai primer" as well as "the definitive Thai cookbook." Not only are there recipes for appetizers, soups, salads, main dishes, desserts and beverages but also for 7 basic and essential curry pastes. The lavish, breathtaking photography shows how each dish should look upon completion.

Pinyo Srisawat was born in Cha Am Thailand in 1956 and is the owner of the extremely poplar prize- winning Cha Am Restaurants in both Berkeley and San Francisco. He attended university in Bangkok where he graduated with a degree in law. He resides in Berkeley, California.

  • Now in it's 10th printing
  • Winner 1995 Gold Medal, Best of all Worlds-Thai; San Francisco Focus
  • Winner The Best Thai Restaurant; The Bay Guardian
  • Winner Best Thai Restaurant, East Bay; Express

Sisamon Kongpan is very well known in Thailand from her regularly broadcast television cooking shows. She has taught the fine art of Thai cuisine to many well-known Thai chefs and is considered by many to be the "Julia Child" of Thailand. She resides in Bangkok. Although she has published a number of Thai cookbooks in Thai, this is her first cookbook in English.

"The food is depicted in lavish, breathtaking photography, resulting in a winning book. Even the simple recipes in this book are intensely flavored...Massaman Curry, the only Thai dish that uses potatoes, is here in a richer, more complexly flavored version than you will get in most restaurants. Also unusual is Kaeng Phet Het, Red Curry of Mushrooms."    Grace Kirschenbaum, the Oakland Tribune

"Numerous color photos of the ingredients, discussions of their traditional tastes and uses, and step- by- step preparation recommendations make for more than your usual overview."    The Bookwatch

"...Srisawat's terrific Thai primer, The Elegant Taste of Thailand...filled with easy-to-follow recipes and beautiful color photographs."    Laura Hagar, Express Books

Illustrated with 136 color photos showing each recipe

Ten page glossary with full descriptions and illustrations of Thai ingredients

$22.00, trade paper, 224 pages

ISBN 0-943389-23-2, 7 1/2" x 10 1/4"

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