I was happy to receive a copy of Nancie McDermott’s latest book Simply Vegetarian Thai Cooking: 125 Real Thai Recipes, since I have met Nancie in person and she is delightful. I didn’t realize she lived for three years in Thailand as a Peace Corps worker, so this book embodies her experience of living in Thailand while updating recipes for vegetarians and vegans. I adore Thai food and only wished I’d had this book back when I could still eat this way.
Layout and design:
The book is organized into the following chapters: appetizers and snacks, salads, soups, curries, stir-fries and other main dishes, rice and noodles, sweets and drinks, basic recipes. Back matter includes suggested menus, glossary, resources, and the index. The layout is user-friendly, with recipes including numbered steps as well as special equipment you might need listed at the top, and tips in a sidebar.
Recipes include vegetable curry puffs, pickled cabbage, lemongrass soup with rice and basil chez sovan, red curry with red sweet peppers snow peas and tofu, spinach in sweet-sour tamarind sauce, tofu and shiitakes hidden in curried rice with crispy shallots, maengluk basil seeds in coconut milk, and Asian vegetable stock.
What I liked about the book:
Clear layout, knowledgeable recipe development to create vegan and vegetarian versions of traditional Thai recipes.
I wasn’t so keen on:
Recipes were not coded for special diets; nutritional analysis is not provided, which would be helpful for low-sodium eaters.
vegans and vegetarians. Celiacs and gluten-free eaters can use this cookbook if you are very comfortable knowing your GF ingredients.
Not recommended for:
Migraine, paleo, or low-sodium diets
A note about my cookbook reviews: In the past, I tested at least three recipes from each book, took photos, and described my experience. Due to my dietary limitations (extremely-low-sodium for my Meniere’s Disease and trigger-free foods for migraine relief), it is no longer possible for me to test the recipes and do them justice.