Unknown.
DCL
Kelly Rossiter is offering ideas about cooking basics; see introduction here.
About ten years ago Thai restaurants were becoming more and more popular in Toronto. My husband loved the cuisine and gave me a Thai cookbook hoping to inspire me to cook it at home. I was all for it but reading through the recipes I realized that I wasn't going to have much luck. Lemongrass? Galangal? Kaffir lime leaves? I had no idea where to find these exotic ingredients so the cookbook got relegated to the "nice try" pile in the back of a cupboard.
Then about three years ago, I realized that many of these ingredients were now actually in my pantry so I revisited the book and started to cook. Many regular grocery stores and any Asian market should carry these ingredients. All kinds of cookbooks include Thai or Thai-inspired recipes and we are much more familiar with those tastes. So forget the take-away and we'll get you ready to cook.
