The Better Than Takeout Thai Cookbook

“Cooking dishes that have been treasured by families is something close to my heart. Danette St. Onge’s beautiful cookbook is filled with easy yet authentic dishes that carry a story of her family’s heritage into her roots. Having these Thai recipes at my fingertips when I want to cook up dishes full of flavor is a treat for both my family and myself. They take me back to my own travels in Thailand. Experienced home cooks and beginners will enjoy making these colorful dishes at home and turning them into family favorites for generations to come.”–Shanti Christensen, author of Family Style Chinese Cookbook“Craving your favorite Thai dishes? No need for takeout. Try cooking from Danette St. Onge’s new The Better-than-Takeout Thai Cookbook. Pad Thai, curries, and sticky rice are all explained in simple, easy terms that any cook can master.” –Kathy Gunst, James Beard Award-winning food writer and Resident Chef of NPR’s Here & Now.“This book has great recipes but, in addition, it has a personality and style that I just fell in love with. My favorite dish, Drunken Noodles, is described as a dish that allegedly stems from the fact “that some lushes love to eat spicy food during (or after) a late-night bender.” Just delightful! (PS - The Pomelo salad with toasted coconut and mint is our new family favorite! “ -Monica Bhide, author of several Indian cookbooks and food memoirs, including Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen-Simon & Schuster, 2009

DANETTE ST. ONGE is a food and travel writer specializing in international cuisines. She has worked as an editor at Cook’s Illustrated magazine (America’s Test Kitchen), writing and editing articles and recipes and devising kitchen experiments, tips, and taste tests. As a freelancer, she has written about food, dining, and travel and developed, tested, and edited recipes for various clients in print and online media, including Saveur, Zagat, Google, and the Food Network.