THE VEGETARIAN TASTE OF THAILAND Vegetables, Tofu, and Seafood Dishes By Pinyo Srisawat & Yingsak Jonglertjesdawong Introduction by John Bear

Lavishly photographed, health-conscious recipes from an award-winning
Bay Area Thai restaurant

Few cuisines have had such instant success in this country as the cuisine of Thailand. The Elegant Taste of Thailand, published by SLG Books, presented Western cooks with the chance to make its popular, highly flavorful dishes part of their culinary repertoire. Now, The Vegetarian Taste of Thailand offers 100 vegetarian and seafood recipes that reflect Thailand's growing awareness of healthy eating.

From a chef whose first cookbook became a bestseller in Thailand and a respected textbook in internationally known Thai cooking schools in Bangkok, these dishes from every region of Thailand incorporate creative uses of gluten and vegetables and many light, refreshing and colorful ingredients. The book's spectacular photographs - not just of beautifully presented dishes, but of Thailand's markets, temples, and street scenes - set it apart from the competition and open a window into another culture and its culinary art.

Pinyo Srisawat's Cha Am restaurant was the 1995 Gold Medal winner of San Francisco Focus, magazine's Best of the World, Thai category

Yingsak Jonglertjesdawong owns the Institute of Culinary Art in Bangkok where he resides.

John Bear is the co-author of the Cafe Beaujolais cookbook and Morning Food., Cafe Beaujolais (combined sales of over 100,000 copies)

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