The exotic and flavorful cuisine of Siam is explained in a delightful cookbook for adventurous Western chefs. There is little that is plain or bland about the cooking of Thailand (Siam), which is instead rich and highly seasoned, happily blending Indian and Chinese culinary themes. Though they are colorful and exotic, Thai dishes are not difficult to prepare. In fact, the Thai prepare most of them in the traditional bowl-shaped frying pan over open charcoal stoves, and certainly without the help of our modern kitchen devices. The recipes in this intriguing cookbook were gathered by Mrs. Wilson during the many months she spent in Bangkok. She has adapted each recipe to modern kitchens, substituting where necessary for items which are not available in the ordinary supermarket. The dishes have also been adapted to the Western palate, with the seasoning a bit on the mild side - by Thai standards!