For centuries Thai cooking has been among the world's most highly regarded cuisines and also among the most mysterious. For the first time the tastes, techniques, and traditions of Thai home cooking have been gathered into one extraordinary book: Cracking the Coconutby renowned Thai chef, teacher, and writer Su-Mei Yu.

More than a simple recipe book, this is a masterful work about the art and history of Thai cooking and the people who have shaped it. But, most important, it's about preparing, eating, and thoroughly enjoying the food of Thailand.

By taking readers step by step through shopping, preparing, and serving, Cracking the Coconutdispels the notion that Thai cooking is difficult. With Su-Mei's engaging narrative and easy-to-follow recipes, Thai cooking is suddenly accessible to everyone.

The wonder of Thai food begins with exquisite contrasts in flavors and textures. Su-Mei carefully explains each ingredient and its importance. Rice is the soul of Thai cooking; coconut is its heart; salt, garlic, cilantro, and peppercorns are its spirit; chile water is the crown jewel; and chiles (prikk) and fish sauce (namm pla) are the high notes and accents in the final dish.

Su-Mei shows you how, through the simple acts of mincing, pounding, and grinding, spices release their wonderfully fragrant oils and scents as they evolve into pastes. These spice pastes are what adds the intensity and depth of flavor so unique to Thai cooking. And of course, there are very detailed instructions for cracking a coconut.

You'll be able to create such evocatively titled dishes as Crying Tiger, Galloping Horse, and A Thief's Salad, which taste as intriguing as they sound. More familiar dishes such as satand#201; with peanut sauce, mee krob,cucumber salad, and padd Thai will easily become family favorites.

Cracking the Coconutallows cooks of all levels to re-create the beauty and elegance of Thai home cooking in their own kitchens. From silky Steamed Fish Custard in Banana Pouches and Spicy Green Papaya Salad to zesty sauces and accompaniments to desserts that rival those of any cuisine, Cracking the Coconutwill take you on a culinary journey never before possible.

"A perfect marriage between the practical-wonderfully clear recipes-and the lyrical-beautifully written passages on Thai history and culture, which have molded Thai cuisine. The freshness and fragrance of Thai cuisine will enchant all who read and use this book, which raises writing on this subject to a new level of excellence. No one has ever cracked a coconut with greater elegance." (-- Alan Davidson, author of The Oxford Companion to Food)

"I have waited decades for a Thai cookbook that spoke with the authoritative voice of a fastidious insider, and here it is. If you have traveled to Thailand, marveled at the complexity of the food, and wanted to know the hows and whys, this is the book. Fans of detail, authenticity, and culinary culture will hall this book as a treasure." (-- Barbara Tropp, author of The Modern Art of Chinese Cooking and China Moon Cookbook)

"For Thai novices and for those who are seeking to delve more deeply into this sophisticated and often surprising cuisine, this book is a must-have." ( — Publisher's Weekly)

"Su-Mei Yu cares deeply about culinary tradition and about translating it honestly and clearly to North American cooks and readers. Cracking the Coconut is written with a contagious enthusiasm that carries us into the heart of central Thai cuisine with grace and clarity." (-- Jeffrey Alford and Naomi Duguid, authors of Hot Sour Salty Sweet: Culinary Travels in Southeast Asia and Seductions of Rice)

"For anyone who loves Thai food and culture, I think this book is a must-have for your library. It's much more than just a collection of recipes. Su-Mei has a great gift for helping us Westerners understand how flavor is developed in true Thai food. The mark of any great book is that you come back to it again and again, and I have repeatedly with Cracking the Coconut. I love Thai food and now I feel that I can really appreciate its complexities and opportunities, thanks to Su-Mei." (--John Ash, chef, teacher and author of From the Earth to the Table)