FIRST EDITION 1985. Hardcover with dust jacket. Cookbook! Authors, Puangkram C. Schmitz, Michael J. Worman. Total 180 pages. Contains some color finished dishes to view. "Thai cooking is flamboyant and forthright and roars with energy." Total 170 recipes that include both classic dishes, innovative dishes in the Thai tradition, and blendings of Thai and western cooking. Here is "the passport that allow you to travel the main roads of Thai cuisine and to easily explore the broad landscape of creating with Thai flavors." Kodansha International, publishers. The spine is tight and straight, the pages are clean and without markings. Recipes include: Basics, curry pastes, sauces and dips, snacks, soups, salads, vegetables, eggs, tofu, seafood, poultry, meat, rich, noodles, sweets. Some recipe examples: Yellow Curry paste; Choo chee curry paste; all purpose chili sauce; shrimp paste dip; fried wonton; hot thai sandwiches; Thai spring rolls; vegetarian spring rolls;Thai satay;tofu soup with lemon grass; rice soup with seafood; spicy beef soup; carrot and shrimp salad;Cucumber salad;Thai tuna salad;Three color seafood salad; Stuffed peppers - Thai style;stir fried greens with oyster sauce; snow peas with scallops;Thai omelette;fried fish cakes;Baked chicken and mushrooms in coconut milk;Barbeque chicken-Thai style;Golden Thai cookies; bananas in coconut cream; Thai tapioca pudding and so much more! Yum, Yum, what wonderful dishes and to be able to make them at home or for entertaining guests, Wow! The dust jacket shows minor fading/shelf wear. *3BC3