My new cookbook just came out into the world, and I’m delighted to introduce it here on my blog. The recipes are arranged in menu format, with appetizers and snacks, salads, soups, curries, stir-fries and other main dishes, rice and noodle dishes, and sweets and drinks. The one hundred twenty-five recipes include the Thai food greatest hits, including pad Thai, red, green, yellow, and mussamun curry pastes and curries, tome yum soup and aromatic coconut soup with galanga and butternut squash, and a luscious satay peanut sauce with grilled vegetables.
This book is a new edition of my long-time bestselling cookbook, Real Vegetarian Thai, published in 1997 and out in the marketplace until 2013. It had a great, long run, but its time was up, and I am thrilled and grateful that Robert Rose, Inc., publisher of my cookbook, 300 Best Stir-Fry Recipes, decided to publish this new bright new edition. It has a fresh, handsome layout, metric as well as imperial measurements, a dozen new recipes (you know you want some kale salad with Thai flavors…), and a beautiful bouquet of color photographs.
I’m not a vegetarian; I wrote this book because I knew vegetarians as a group love Thai food and, especially back in 1997, had a great incentive to cook at home since the world of restaurants and food-to-go was extremely meat-centered. It’s better nowadays, with many more options available for people who do not eat meat, or eat vegan, or gluten-free, or follow other intentional meatless ways of cooking and eating. But it’s still less expensive, satisfying, and for me, a source of pride and pleasure to cook at home, and I love sharing what i know about Thai food with everyone.
We’re also increasingly aware of how much we need to choose a healthful way of eating, which to me means less meat, and a lot more fruits and vegetables. However you eat, vegetables and fruits are on the Yes! list, and Thai people cook and eat fruits and vegetables because they love them and enjoy them and appreciate their possibilities, not because they should, or because they have to in order to get dessert. (Fellow baby boomers, I’m looking at you…)
It’s Meatless Monday, and all this week I’ll be posting daily, here on my blog as well as on Facebook (Nancie McDermott), twitter (@nanciemac), and instagram (nanciemacpix), to share my new book, great Thai vegetarian recipes, and the delights of cooking Thai vegetarian food. With the huge increase in the availability of Asian ingredients in supermarkets and farmers’ markets, and the ever-growing numbers of Asian grocery stores in the West, there’s never been a better, easier time to cook this food. Sure it’s good for you, but it’s also simply good, and I’m ready to get cooking some wonderful and delicious Thai vegetarian food with you. Below are links to order Simply Vegetarian Thai Cooking: 125 Real Thai Recipes online; and do ask for it at your favorite independent bookstore! You’ll also find links below for my cooking classes and book signing events in North Carolina in April and May.
You Can Buy This Book Now:
Nancie’s EVENTS in April and May 2015
(Click anywhere on each listing for details. Bookstore events are free and include snacks!)
Saturday May 9th: TWO EVENTS ON THIS ONE DAY!
Saturday, May 9th
Book Talk and Signing: 3:00 pm