CONTENTS CHAPTER ONE : BASIC SPICE LIST CHAPTER TWO : THAI HERBS CHAPTER TWO : THAI HERBS CHAPTER TWO : THAI HERBS CHAPTER TWO : THAI HERBS CHAPTER THREE : GRAINS CHAPTER FOUR : SAUCE CHAPTER FOUR : SAUCE THAI CURRY PASTES RED CURRY PASTE FISH CAKE PANANG CURRY PASTE PANANG CURRY CHICKEN KHAOW-SOI CURRY PASTE KHAOW-SOI GAI MASSAMUN CURRY PASTE MASSAMUN CHICKEN CURRY GREEN CURRY CHICKEN GREEN CURRY PASTE CHICKEN SATAY PEANUT SAUCE GRILLED BEEF SALAD PAPAYA SALAD MINCED CHICKEN SALAD DEEP FRIED SPRING ROLLS VEGETABLE STOCK TOM YUM GOONG TOM KHA GAI CHICKEN AND CASHEW NUT PRAWN STIR FRY IN YELLOW CURRY SAUCE PAD THAI GOONG FRIED RICE WITH PINEAPPLE MANGKOK STICKY RICE STEAM BANANA PUDDING THAI EGG CUSTARD FRIED BANANA GLASS NOODLE SALAD PAD SEE EW