Thai Food gives the most comprehensive account of this ancient and exotic cuisine ever published in English. David Thompson shares his passion for the unique style of cooking that he believes to be one of the world's greatest cuisines.

Michelin-starred chef David Thompson shares his passion for the unique style of cooking that he believes to be one of the world's greatest cuisines. He provides over 300 mouthwatering recipes, from the simple, honest flavour of a classic pad thai or the refreshing tang of a Green Papaya Salad to such elaborate creations as Green Curry of Trout Dumplings with Apple Eggplants or Stir-fried Crispy Fish Cakes with Pork and Salted Eggs. A series of introductory chapters examine the role of food in Thai culture and society, offer guidance on ingredients, with notes on availability and substitutions, and explain the essential techniques of Thai cookery. More than 50 menus provide ideas for combining Thai dishes. Beautifully written, and complimented by superb photography, this book captures all aspects of this diverse culinary culture.

This title contains over 300 delicious and genuine Thai recipes of both classical and regional dishes along with 50 menus that provide ideas for combining them. There are also notes on availability and substitutions of ingredients and explanations of the essential techniques of Thai cookery.

About the Author

David Thompson is one of Australia's leading chefs, restaurateurs and cookery writers. He is also an eloquent ambassador for Thai food and culture. His Sydney restaurants have increased the awareness and appreciation of authentic Thai cooking. In July 2001 he opened Nahm, in London's Halkin Hotel. Seven months later Nahm gained a Michelin star, making it the first Thai restaurant to attain such an award.

Reviews

'The definitive guide to a cuisine that offers far more than fishcakes and green curry.'

* Waitrose Weekend *

'What I love about this book is the way it is so uncompromising. It's classic Thai cooking... I think it will end up being an important historical record of Thai cooking.'

-- Nigel Slater * Fivebooks.com, 'Best Cookbooks of All Time' *


Awards
Winner of Glenfiddich Award (Food) 2003 and Glenfiddich Awards: Food Book of the Year 2003 and Andre Simon Memorial Fund Award: Food 2002.



Book Information
ISBN 9781862055148
Author David Thompson
Format Hardback
Page Count 688
Imprint Pavilion
Publisher HarperCollins Publishers
Weight(grams) 2010g
Dimensions(mm) 254mm * 182mm * 50mm