Fast, simple, and scrumptious Thai food—no restaurant required.
Create the exciting flavors of your favorite Thai meals in your own kitchen—no delivery necessary. The Better-than-Takeout Thai Cookbook reveals the secrets to making iconic dishes and introduces a menu of new options to discover.
The Better-than-Takeout Thai Cookbook shows you how to easily prep your pantry so you'll be ready to cook in 30 minutes or less. You'll even learn how to make curry paste from scratch to have on hand for last-minute meals. Alongside the recipes, this Thai cookbook includes serving suggestions, convenient ingredient swaps, and more.
Inside The Better-than-Takeout Thai Cookbook, you'll find:
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DANETTE ST. ONGE is a food and travel writer specializing in international cuisines. She has worked as an editor at Cook's Illustrated magazine (America's Test Kitchen), writing and editing articles and recipes and devising kitchen experiments, tips, and taste tests. As a freelancer, she has written about food, dining, and travel and developed, tested, and edited recipes for various clients in print and online media, including Saveur, Zagat, Google, and the Food Network.
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