What's your shadiest experience in Bangkok

Reviews to
BANGKOK

Leela Punyaratabandhu was born in Thailand, was socialized in her grandparents' kitchen in Bangkok, then lived in the USA and noticed there how much she lacks authentic Thai cuisine. She runs a blog that I highly recommend. This book is her second Thai cookbook and was awarded the "Art of Eating Price" as the best cookbook of 2018 in 2018. With every right! The photos in the book are a dream too. They are from David Loftus. If you don't know him, just have a look at his website, where you can see who has already been photographed by him: There is really who's who. His specialty is food photography. I have now subscribed to him on Instagram to be able to watch the great photos. The book is very personal and tells many stories from Bangkok. I was immediately moved back to 2018 when I was there. And that's why I know: Everything the author writes is simply true. For example the love of Thai people for these terrible instant noodles or the use of condensed milk. Incidentally, Felix had already told me that. And it is correct: a tom yam never tastes like it does in Thailand, because with us you take coconut milk to pour on everywhere. And there are so many such secrets in the book. The wonder of Thai cuisine with its infinite number of components is slowly opening up to me. What I really liked as a chilli lover: Many different types are used depending on the degree of spiciness you want. Fortunately, the recipes with the exotic ingredients tell you how you can replace something or whether you can leave it out or how you can make a finished product yourself. The best example of a wonderful finished product is Nam Phrik Phao. I only got to know that in Thailand and now I buy it all the time in the Asia shop, because luckily you can find it in every Asian shop in Vienna. As one of the first recipes, the author shows how you can make this mild chili relish yourself. I found it exciting that gambles and lard appear in a number of recipes. There is also a recipe for this in the book, which I would not have expected, because it has always been so typically Austrian for me. Something I also learned in Thailand: There are critters! A lot. Very wonderful, but also not very sympathetic insects. And the author writes how to do in Thailand so that the ants do not eat all the food. So if you have ants at home and want to know how to do it, please take a look at the book, because I'm not going to reveal anything here. Somehow I have to lure you to the book. 😁 The chapters in the book are divided into two parts: On the one hand there is an introduction to life in Bangkok and Thai cuisine, these are the chapters "My life as a Bangkok woman", "Eating in Bangkok", "A Bangkok kitchen in Chicago" and "About This Book" are the first 20 pages. From then on, the cooking is divided into "basic dishes", "hearty bites", "side dishes for rice", "menus and single dishes", "sweets" and "basic recipes". From page 345 onwards there are explanations of the ingredients, the inscription, register, etc. All in all, you can find your way around the book very well. What is a certain challenge are the ingredients. There are always an enormous number of people and you have to remove most of your make-up from because of "quickly throw something in the pan". It's not about bringing something that tastes Asian to the table as quickly as possible, but about achieving the best. And with this book you will definitely succeed. It is also not a question of manually pounding different curry pastes with a mortar, but rather - pragmatic as Thais are - they can be shoved into the chopper. Therefore, the recipes can be cooked very easily and, thanks to the precise descriptions, they are guaranteed to succeed. What to say at the end of the day: If you are interested in authentic Thai cuisine, definitely buy it. Just reading the book is a pleasure, because it conveys the flair from Thailand. Already the approach that one calls a chapter as a "side dish to rice", because that shows the importance that rice has in Thailand. In life, you wouldn't think of roast pork as a side dish to bread dumplings, but it's a completely different approach. So you are also taken on a gastro-philosophical trip to Thailand. What to say at the end of the day: If you are interested in authentic Thai cuisine, definitely buy it. Just reading the book is a pleasure because it conveys the flair from Thailand. Already the approach that one calls a chapter as "a side dish to rice", because that shows the importance that rice has in Thailand. In life you wouldn't think of roast pork as a side dish to bread dumplings, but it's a completely different approach. So you are also taken on a gastro-philosophical trip to Thailand. What to say at the end of the day: If you are interested in authentic Thai cuisine, definitely buy it. Just reading the book is a pleasure, because it conveys the flair from Thailand. Already the approach that one calls a chapter as "a side dish to rice", because that shows the importance that rice has in Thailand. In life, you wouldn't think of roast pork as a side dish to bread dumplings, but it's a completely different approach. So you are also taken on a gastro-philosophical trip to Thailand.