= Farang Food by Gill Bater is a recommended book to read to foreigners and Thai alike once they face the challenge of cooking international meals. Farang Food is, as the name suggests, a book that concerns with foods that are outside Thailand's border, mostly on the western side of the world. This recipe book is in its second edition and is printed on good quality glossy stock. This is itself is an important consideration for a recipe book which will spend much of its time in the greasy environment of a kitchen. The copy I have myself have gone through stages of wear and tear, even sribbles from my earlier days of artistic excursions. The book as expressed before is multi-lingual, meaning that a person from more than one ethnic or national background may be able to read it. That is also the main purpose of the book: giving opportunity for those wanting to cook, to also learn a second language. The descriptive detail and instructions within the book are quite simple, a little too simple at times, but it still gets the message across. It is amazing to see that a person is able to squeeze in a 20 step process into a 2 page space. Foreigners living in Thailand have also experienced studying this cookbook. Stanley Kemp, a foreigner living in Thailand who still has a taste for his Western delicacies, stated "...when we returned to 388 John from Jomtien called in for the afternoon so we had a chat about cars, computers and cameras, then Diana made a small chili-con-carne for me as I enjoyed the one on Saturday, well as everyone knows the kitchen for me is a death trap, which I go through but never stop in - just in case - but from not being able to cook at all, Diana is doing really well in the kitchen, at lot to do with this book by Gill Bater..." This is concrete proof that this book aids not only Thais, but the so-called "Farangs" also. Not only that, the book prepares the amateur cook by providing instructions to steps before and after cooking. The comprehensive nature of this it can be seen with a complete page of how to plan a daily menu, even down to consideration of the colours of the vegetables. There are two complete pages on the hygiene requirements and standards that should be used to maintain adequate hygiene, since many items in Farang Food are stored for future use. This is followed by the mechanics of table settings, almost to silver service standards. After this come the menu suggestions, for differing groups and purposes. The book itself is also placed in an easy-to-read and logical order startign with Appetizers and First Courses, to Soups which include items from many western countries (Spain, Germany, England, Welsh, French and America for example), and then Main Courses covering sections on seafood, pork, chicken, lamb and beef. The list goes on with pages to cover pasta, vegetables, cookies, muffins, desserts, children’s food and Xmas treats. The book's dessert section seems to be quite large, for the meals prepared are mostly for families. And children are likely inclined to eat sweets. The recipes themselves are very well explained and no references are made to peculiarly cooking terminology. Rather than “reduce the liquor” the reader is told to remove the lid of the pot to thicken the sauce a little quicker. While the instructions are simple, the range of items is very full, with Coq au Vin, Boef Bourgignon, American Apple Pie, Beef Wellington and ANZAC cookies to mention but a few. Even Chocolate Brownies, followed by Wicked Chocolate Brownie. The variety is mouth-watering. In conclusion, the book itself is recommended to be read by those of any nationality who is both struggling to bring a good meal to the family table OR learn a second language. If these two qualities are what you seek, this book is worth taking off the shelves.