Thai Home Cooking by Orathay Souksisavanh is an opportunity for readers to dive into the world of Thai cuisine. Orathay was born in Thailand and eventually moved to Paris with her parents where, after studying, she realised her pursuits lay within the culinary world.
Thai Home Cooking is approachable, authentic and takes the reader on a journey through Thailand’s flavours of sweet, sour, hot and salty. Throughout the book the reader is met with traditional Thai recipes ranging from curries, stir-fries, salads, soups, meat and seafood dishes. There is also a great balance between more popular Thai recipes such as pad-thai, tom yum soup and massaman with more local favourites such as pad kee mao (drunken noodles) and mok pla (steamed fish).
Having cooked the pad pak boong fai daeng (water spinach, garlic and chilli stir fry), khao pad kai (egg fried rice) and pad see ew (rice noodles with beef & Chinese broccoli) I can attest to the deliciousness and easiness of Orathay’s cooking methods.
Orathay mentions in her foreword, ‘I have long since realised that love in our family is expressed through the dishes we cook.’ I am sure this would resonate with a lot of readers
as to why they cook themselves.
If you are looking to explore the world of Thai cuisine with a great range of recipes, good photography and tips to increase your cooking game then I see Thai Home Cooking as a great option.
Reviewed by Robert Bromhead
ABOUT THE AUTHOR
Orathay Souksisavanh was born in Thailand where her great-grandmother worked in the kitchens of the Grand Palace in Bangkok. She moved to Paris as a child with her parents, but never left her Thai heritage behind. After studying at Langues O’ and the Sorbonne, she realised that her happiness lay in the kitchen and soon graduated from world-renowned culinary school the Ferrandi School. Orathay has authored several books as a writer and food stylist.
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