Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute and he ended up in Bangkok, where he was seduced by the people, their culture and cuisine. Since that fateful trip many years ago, Thailand has become his second home.
Working alongside cooks who had perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation before they were eroded, altered and modernised beyond all recognition. The result is Thai Food, the most comprehensive account of this ancient and exotic cuisine ever published in English.
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.
With more than 50 menus providing ideas for combining Thai dishes, this book captures all aspects of this diverse culinary culture.
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