SIAMESE COOKERY

Mrs. Wilson learned to appreciate Thai cookery in Bangkok, where she lived; it is pleasing to the eye and has a sweet-sharp subtlety. She has presented it here in terms of the American kitchen, along with a prefatory profile of Bangkok and introductory chapter notes on the categorical dishes-- rice, curry, soups, salads, sauces, desserts, meat and fish, etc. The book has an attractive page and there are line drawings on each one. As such, it is a specially nice, specialty item.