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Northern Thailand and Northeastern Thailand (Isan) Are Two Different Regions

Northern and Northeastern Thailand
There’s the north of Thailand. Then there’s the northeast of Thailand.* The northeast is also known as isan, the term that never applies to the north. The two regions are separate and distinct in terms of food, dialect, culture, and geography.

This is old news to most people. However, based on what I’ve seen in various publications, it appears quite a few are still confused. So I hope this brief post will be useful to those who write about Thai food and/or Thai restaurants who perhaps didn’t know this before.
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* Different organizations employ different divisional schemes. What you see here is based on the one proposed by the Royal Institute and approved by the Thai government in 1977.

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Drunkard’s Noodles (Pad Kee Mao) – What to Expect from Simple Thai Food Book and, oh, a Giveaway of 5 Copies

Pad Kee Mao from Simple Thai Food Book by Leela Punyaratabandhu
I’ll tell you about this noodle dish and how to make it (my way) in just a few moments. For now, please let me announce that Simple Thai Food: Classic Recipes from the Thai Home Kitchen is here!

The book has become available online since last Tuesday, May 13th, and is now starting to pop up at the major brick & mortar bookstores both in the United States and internationally (Bangkokians, check out Kinokuniya, Asia Books, and The Booksmith).

If you’re familiar with shesimmers.com, I think you have come to know what to expect of me. And you’re probably wondering whether the book will be just like the blog.

Well, it is and it’s not. Continue Reading →

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My Book – Simple Thai Food: Classic Recipes from the Thai Home Kitchen

Simple Thai Food by Leela Punyaratabandhu
Remember when the Zealous Water Buffalo told you many months ago that I was writing a book? Well, it’s done. Simple Thai Food: Classic Recipes from the Thai Home Kitchen won’t be available until around mid-May, but if you preorder it now, you will be among the first people to get it.

That’s not all, if you preorder the book now, you will be given access to a video tutorial on how to make red curry from scratch, from the homemade paste to the finished dish. I do not intend on making this video public on the blog or elsewhere, at least within the next year or so. So it will be available immediately to only the early birds among you and no one else. So, please be sure to keep the email confirmation from your bookseller of choice (Amazon, Barnes & Noble, IndieBound, iBooks, and Google Books) when you preorder.

You have until Thai New Year (April 13) to do so which is when I will tell you how to redeem your gift.

But first, let me tell you a bit about the book so you know what you’re investing in. In keeping with the theme of simplicity, I will sum up this book into one sentence. Continue Reading →

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