Cookbooks
Often, misconception comes first, then fear. Most exotic taste seekers enjoy full flavor and aromatic Thai and Southeast Asian food. But most also still hesitate to take on cooking for themselves and prefer to merely eat the work of others. Thai and Southeast Asian cooking seems to be complicated by many steps and foreign names. They seem to be hot and spicy, and their ingredients seem hard to identify and impossible to find. In addition to these misconceptions, fear steps in; the fear of the unknown, uncertainty, failure, and embarrassment. Chat of Unusual Touch now offers you a solution to overcome this fear and become a Thai and Southeast Asian food connoisseur.

Besides teaching, Chat of Unusual Touch also shares his food knowledge and skills through several cookbooks of authentic recipes. His cookbooks emphasize authentic tastes, ingredients, and techniques, which have been necessarily modified to fit the western kitchen. All recipes have been taste-tested several times by both beginning and advanced students in his cooking classes until they have reached satisfying results. With simple instructions, his cookbooks will lead you to an Epicurean experience and to a better understanding of Thai and Southeast Asian culinary art.

The Best of Regional Thai Cuisine

The Best of Regional Thai Cuisine
Here is the first cookbook to explore the specialties of each region of Thailand! Thai cuisine can be classified as hybrid, as it has been influenced by Chinese, Indian, Cambodian, Indonesian, Laotian, Malaysian, Burmese, and Vietnamese cooking traditions. Thai people have taken the best of these influences and adapted them to produce distinct creations like "Galangal Chicken," "Green Curry Chicken," and "Three Flavor Prawns." Chef Chat Mingkwan offers favorites from each region: the cool, mountainous North, where "Curried Egg Noodles" are the signature dish; the drier Northeast (Isan) where resourceful chefs rely on staples like glutinous rice and dried fish; the fertile Central region, which is home to Bangkok, abundant with seafood and fruits and vegetables; and the tropical South where locally produced coconut is a popular ingredient and where the majority of Thailand's Muslim population is concentrated, thus making seafood and chicken curries the classic dishes of the region. In addition to over 150 recipes, all adapted for the North American kitchen, Mingkwan provides a helpful section on ingredients and techniques.

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175 pages • 0-7818-0880-4 • Released in September 2001

Buddha's Table

Buddha's Table
Thai feasting vegetarian style! Here you'll find informative references on Thai produce and spices, noodles, wrappers, and rice. Discover how to use Thai cooking tools to get the most out of fresh flavors and rich spices. Make your own Thai curry pastes and sauces, the foundation for any great Thai meal. A sampling of some of the recipes include: Glass Noodle Salad, Spicy Green Mango Salad, Galangal Coconut Soup, Pad Thai, Sticky Rice and Mangoes, Bamboo Shoot Stew, Gaeng Koa Pineapple Curry, Vegetable Clay Pot, Sweet-and-Sour Vegetable Plate, Morning Glory with Peanut Sauce, Long Bean Wrapped Mushrooms, Stir-fried Cashew Nuts, Crunchy "Ruby" Water Chestnuts, many more await you inside this book!

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191 pages • 1-57067-161-3 • Released in January 2005

Asian Fusion

Asian Fusion
Get ready to embark on a culinary odyssey of vegan recipes and learn about the fascinating history of Asian cuisine. Asian chef and cooking instructor Chat Mingkwan is an expert at modifying traditional recipes for use in western kitchens. Here he presents meatless versions of signature dishes from all corners of the Asian continent: Japan, India, Laos, Korea, China, Thailand, Vietnam, Burma, Indonesia, Malaysia, Philippines, Singapore, and Sri Lanka. His instructions and enthusiasm encourages readers to experiment with both familiar and exotic herbs, spices and seasonings, and skillfully combine them with legumes, vegetables, and rice, noodles or wrappers. Curry lovers can sample a variety of curries from neighboring countries and enjoy both subtle and radical differences. And use of plant-based ingredients to replace fish allows those who are allergic to seafood and shellfish to enjoy this cuisine. These recipes capture the centuries old natural fusion of local ingredients that had been influenced by China, India, and Europe.

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192 pages • 1-57067-231-8 • Released in September 2010

Vietnamese Fusion - Vegetarian Cuisine

Vietnamese Fusion - Vegetarian Cuisine
A delectable way to experience Vietnam! This book showcases a cuisine where a prominent culinary culture of the East has met the West...with a vegetarian twist. The mingling of French, Chinese, and Indian influences brought an abundance of ingredients and a profusion of techniques to Vietnamese cooking that tastefully combines distinct local flavors and produce.

The recipes in this book highlight the many ways this gastronomic marriage has created food uniquely its own. Here you're offered delicious choices, whether you're making an ensemble for a multi-course meal or an extravagant dish with a host of accompaniments.

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160 pages • 978-1-57067-207-1 • Released in October 2007

Homestyle Thai Cooking

Homestyle Thai Cooking
A collection of delectable Thai dishes, from delicious Crispy Shrimp Cakes to flavorful Shredded Chicken Salad and Stir-fried Beef with Basil, this book will delight all Thai food lovers.

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64 pages • 978-0-7946-0107-2







Thai Cakes and Desserts

Thai Cakes and Desserts
Featuring over 30 made-easy recipes, this cookbook is an ideal guide for making authentic Thai cakes and desserts accessible to every home.

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64 pages • 978-0-7946-0112-6







Quick and Easy Vietnamese Cooking

Quick and Easy Vietnamese Cooking
The perfect guide to exciting Vietnamese cooking, this book features 38 easy-to-prepare recipes like Fresh Salad Rolls with Chicken or Prawns, Grilled Lemongrass Beef Salad and Mango Coconut Tarts.

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64 pages • 978-0-7946-0522-3