SAIPHIN MOORE, MITCHELL BEAZLEY, H/B, $44.99
In this follow-up to her debut book, Rosa’s Thai Cafe: The Cookbook, Saiphin Moore showcases vegetarian and vegan recipes from her popular chain of Rosa’s restaurants and the family recipes she grew up eating in her home region of Khao Kho in northern Thailand. Explaining that vegetarianism is an important part of Thai culture, with many Thais embracing a vegetarian diet for the month-long Vegetarian Festival in October, she then sets out a plethora of fresh, mouth-wakening dishes that will satisfy vegetarians and meat-eaters alike. Tofu stars in myriad guises, textured vegetable protein gets a minor role, but fresh veggies are, understandably, the star. The popular favorites are well covered with red, green and yellow curries (with the opportunity to make the curry paste from scratch), lots of stir fries, pad thai and fried rice. More intriguing are dishes such as fried eggs with lom sak tamarind sauce, baked tofu with glass noodles or butter bean Panang curry. With more then 100 recipes there’s plenty here to feed you for much more than month.
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