If you're buying the LP guide to Thailand and are going there for the first time, also buy this book. You'll get a much more in depth description of the Thai way of life, as well manners & etiquette for a foreigner. And you'll want the recipes when you return!!

A typical tale of rags to riches.
Typical of many "ugly Chinamen", Tan's observations and criticisms of Thai culture are candid and unrefined but also refreshingly honest. Proud of his culture which emphasis honest hard work and frugality, he is destined to be disappointed as within just one generation, his family's cultural identity is lost.

Botans writing style is fluent, brilliant, vivid and full of color. This book won the Siatu literature prize in 1970 and it is one of very few novels that were translated from Thai.

I know it is out of print for a long time but it is worth waiting and looking for.

KINGDOM OF MAKE-BELIEVE is an exciting thriller that paints a picture of Thailand much different from that of The King and I. The story line is filled with non-stop action, graphic details of the country, and an intriguing allure that will hook readers of exotic thrillers. Though the climax pales compared to the excellence of the rest of the novel, it remains an overall good ending. Anyone who takes pleasure in visiting a different lifestyle should read Dean Barrett's reverent but genuine portrayal of another world.

Harriet Klausner

Anyway, I was thrilled to learn of this book soon after I returned to the U.S. in the early 1990's. My sister had discovered it soon after she had visited me in Thailand, and had found the recipes to authentically replicate many of the dishes she remembered from her first-hand Thai experience. I was skeptical when my sister initially told me of the book, but was pleasantly surprised from the moment that I began to read through it -- so pleased, in fact, that my sister gave me her copy right there on the spot, and then went out the next day to replace her own copy.

What so pleased me was the genuine authenticity of the recipes captured in the book (rather than the "westernized" or "fusion" versions that are contained in so many recipe books, and on far too many a restaurant menu these days). Many of these other books are really glorified "coffee table" books, whereas McDermott has compiled here a practical working guidebook that addresses the entire breadth of Thai cuisine. The recipes contained in her book masterfully and faithfully reproduce the exact dishes that you might find in a restaurant (large or small) or in a typical Thai home, and they are generally quite easy to replicate. As a byproduct of being more authentic, the versions that she has captured in this book also have the added benefit of tasting better than many of the dishes that you are likely to encounter at many Thai restaurants here in the U.S. If you want a book to cook from (and not just to display), this is the one.

The main character and our heroine, Jinda, is a very simple, good natured young woman, and warms the hearts of all readers with her innocent naivete. The characters are so real in this novel, that they will stay for you months after. They have with me.

I personally would reccomend this piece to anyone. It has been the foundation of my newfound love for Asian literature.

From the very start, Loha-Unchit explains everything about the essential components of Thai cuisine and exactly what they do to each dish. Interspersed amongst her recipes are stories related to the dishes that may seem sappy to some, but generally help explain what the cook is trying to achieve with each recipe.

This book will definitely challenge and enhance your cooking skills. After preparing a few of the selections she presents, you won't just know how to whip up several dishes by rote- you'll have a very good understanding of the essentials of Thai cooking.

More cookbooks should contain the cultural essays and autobiographical information that Kasma uses to explain why she loves the recipes shes shares with the reader.

Enchanting!

The book also is visually beautiful. Numerous line drawings and beautiful images (apparently watercolors) provide the reader with beautiful images ranging from market scenes in Bangkok to illustrations of people working in the countryside. I found myself going back to the pictures and imagining myself observing the scenes they depicted.

Finally, this book is a feast for the mind. Loha-unchit provides the reader with a history of the foods, their origins, and their place within the Thai cuisine. Loha-unchit guides us through a process that enables us to obtain and employ ingredients to produce authentic and traditional Thai cuisine with a minimum of fuss and a maximum of results. For example, although the book contains recipes for making your own curries from scratch it also provides suggestions for commercially available curries that provide the flavors closest to Thai home-made.

This is not a cookbook for those who think you can label a dish Thai by adding a few peanuts and a bit of lemon grass. It is a book that provides the reader with a taste of the sensibility of Thai cuisine and Thai culture, a journey for both the mind and the palate.

Experienced cooks will benefit from the insights Loha-unchit offers; inexperienced cooks will find their skills grow through use of the book. All will delight in the flavors, both visual and gustatory, that "It rains fishes" provides.