Welcome to Nancie’s Real Thai. Here I’m having an on-going birthday party for my first cookbook, Real Thai: The Best of Thailand’s Regional Cooking, which was published in 1992. Two decades + two is a long time, and while still I remember the white-hot incredulity, frothy joy, and dazed gratitude of holding my first book in my hands for the very first time, I have grown accustomed to its presence on my desk, shelf, and kitchen counter.
That’s why I created this blog, Nancie’s Real Thai. Here I’m celebrating the 22nd anniversary of my first cookbook. To mark this wonderful milestone, I’m cooking my way through my own book. I hope that you might enjoy looking over my shoulder as I do so. If you’d like to join me in cooking the dishes yourself, get yourself a copy of Real Thai and come on into the kitchen!
Down the road, I’ll be inviting you to share your photographs with me in case you decide to cook the same dishes and snap an image to share. For right now, I’m cooking all around the book, from every chapter. Some dishes are part of my everyday repertoire of dinner and party food. Some I have cooked only a few times since I finished the book. A few, not once since that time.
I’d love to hear what you think about the project, the dishes, the photos, Thai food — That would make this more like a Thai home kitchen, which is usually a lively, busy, happy place. Thai kitchens usually have many hands helping with the cooking, or keeping the cook company (kwee len ben peuan, nah kah?) Conversation flows like the waters of the Mun River in Thatum, Surin Province, where I fell in love with Thailand, Thai people, and Thai food. So come on in and tam sabai. Make yourself at home and let’s pass the time with some wonderful Thai food!