Helpful Score: 1
This is a charming and unique little book. Although slim in size (just 61 pages), it's a lovely tour through the main dishes that Thai people commonly eat during festivals. It doesn't have photos of the dishes, but it does have many beautiful color sketches and illustrations of ingredients, typical Thai scenes, and Thai art. There are only 13 recipes, which include such classic dishes as Mee Krob (crisp noodles), Gai Pad Bai Kaprow (Basil Chicken), Panang Chicken, Mango Sticky Rice, Beef Salad, and Musaman Curry - so it's good for the cook who just wants to dip a toe in this cuisine. Each recipe comes with an accompanying description of when the food is typically prepared (and for which festival or holiday), and the significance of the festival. The book is written in a very personal and charming manner by someone who obviously appreciates Thai food and culture (in fact, Jacki Passmore has written numerous cookbooks on Asian cuisine). Helpfully, measurements are given in both metric and English customary/avoirdupois units (which most of us Americans use). The book does assume familiarity with common Thai ingredients (nam pla fish sauce, lemon grass, kaffir lime leaves, etc.) and isn't very helpful about giving substitutions, so it may not be good for someone who is completely new to Thai food. Overall, this is a lovely and unique little book that won't take up much space on your shelf, but will inspire you to have a greater appreciation of Thai culture and cuisine.
