There are at least two good reasons why we are pround of publishing the presen English edition of Popular Thai Cuisine. It is one of the first few books on Thai food which adopted a step-by-step illustrated cooking, making it possible and convenient even for beginners to cook delicious Thai food. The recipes are authentically Thai because they were approved by a highly reputed Thai food export, Ajarn sisamon Kongpan, or else developed from prevailing home-style cooking in the families and the communities. More Importantly, the recipes are true and reliable because they had been subjected to repeat tests.

For almost a year that our in-house recipe department staff had been working very hard in developing and testing recipes under close guidance of Ajarn Sisamon. The recipes were carefully edited, and step-by-step cooking illustrations prepared. Food styling and photograhpy were done beautifully in our own studio.

The recipes are organized into major sections as starters
and snacks, soups, salads, curries, meat and poultry, fish and seafood, vegetables, rice noodles, and desserts. With this step-by-step illustrated cookbook, you will find gourmet Thai cooking right at your fingertips. … From the Edition Nidda Hongwiwat

- Starters & snacks
- Soups
- Salads
- Curries
- meat & poultry
- Fish & seafood
- Vegetables
- Rice
- Noodles
- Desserts