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Thai Food [Hardcover]

David Thompson
4.6 out of 5 stars  See all reviews (49 customer reviews)
RRP: 30.00
Price: 19.50 & FREE Delivery in the UK. Details
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Book Description

18 Oct 2002
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. 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.

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Thai Food + Thai Street Food + Stylish Thai in Minutes: Over 120 Inspirational Recipes (Easy Eat Series)
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Product details

  • Hardcover: 688 pages
  • Publisher: Pavilion Books (18 Oct 2002)
  • Language: English
  • ISBN-10: 1862055149
  • ISBN-13: 978-1862055148
  • Product Dimensions: 17.6 x 24.8 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Bestsellers Rank: 3,271 in Books (See Top 100 in Books)

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Product Description


The quintessential cookery book that covers not just one great cuisine, but in doing so the cultural and social history of a country. From simple street food to more complex dishes, this has everything you need to know. --The Daily Telegraph

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.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
83 of 86 people found the following review helpful
5.0 out of 5 stars as good as it gets 21 Oct 2002
By A Customer
There are almost as many Thai cookbooks as there are Thai restaurants in London. However, the majority of both offer toned-down, inauthentic fare that would be laughed at in Thailand itself. This book is a definitive compilation of carefully researched recpies that capture the enormous complexity and variety of one of the world's great cuisines - one that is all too often reduced to an embarassingly crude option of green/red/yellow curry by an ignorant British food industry. Don't buy this book if you want pretty pictures and "fake" dishes like sesame prawn toast - as natural a reflection of the depth of native cuisine as the ubiquitous banana pancakes on Bangkok's Khao Sarn road are of all of French, or Italian cuisine. Do buy it if you really want to understand Thai food and Thai people's passion for food, and if you want to create all manner of dishes, from the simple to the complex, that will delight even the most discerning of palates.
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34 of 35 people found the following review helpful
5.0 out of 5 stars Good enough to eat! 18 Feb 2006
By A Customer
This has to be the most beautiful, well-researched and comprehensive book on any cuisine, bar none! And very importantly, David Thompson has included a wealth of history and background info on Thai gastronomy, culture and lifestyles, to help put everything into context. In that sense, I'm actually glad this is written by a non-Thai (although first that slightly put me off), as many things which to a Thai might have been obvious are explained by Thompson as only he can who has had to make a conscious effort to learn them from scratch.

One word of warning, though: the recipes are complex, and many of the ingredients can only be found in specialist (Thai / SE Asian) stores, and even then it's a challenge. So in a way the book is a bit frustrating - you're eager to get on and try the recipes, only to discover that you cannot find some crucial spice, herb or fermented-what-not.

Still, the sheer pleasure of just reading this...!
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6 of 6 people found the following review helpful
5.0 out of 5 stars Beautiful Book 11 Mar 2011
Format:Hardcover|Verified Purchase
A very handsome book, with a clear, detailed, informative style of writing. Probably not the book you want just for a curry on the odd Friday night. But if you want to learn how to build Thai flavours from scratch, look no further. A lot of people on here are whingeing about the impossibility of obtaining various esoteric ingredients. Hello? It's food from the other side of the world, what were you expecting exactly? Happily, the author describes each dish well, and the book contains extensive glossaries and explanations, so any half-decent cook should be able to run with it and knock up something spectacular. Only today, I made the Smoked Catfish & Green Mango Salad for lunch, in ten minutes. Catfish (smoked or otherwise) are rare round here, so smoked mackerel it was, and although I can occasionally get green mangoes, I only had pink grapefruit to hand. Nevertheless, my guests were amazed by it. Thai cooking is nothing if not eclectic, and I'm sure the Thais who live in England make frequent use of clever substitutions, rather than sulking about, complaining about the lack of stuff...

NB. This book seems to have been reprinted, and as such, is now an absolute steal. I was looking for it a while back, and it was only available at very high prices, second-hand. Don't let it slip through your galangal-scented fingers again!
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62 of 68 people found the following review helpful
By Tomasf
This is a beautiful and well written cookbook. it aims at being comprehensive and authentic and definitely succeeds. However, the author has the most exacting and uncompromising approach to ingredients and recipes i have ever encountered in a cookbook and this really undermines it in the long run. This book is all about producing the food that Thais eat in Thailand and as such, demands a whole bunch of really specialised ingredients. I live in Manchester and we have a bunch of Chinese/Asian supermarkets and at least 3 Thai food stores and even then I've had real trouble finding some of the things. And even if you could find everything, David tells you that you should really be making everything from scratch. From coconut cream to fermented pork this book teaches you how to make everything in Thai cookery and how the shop-bought versions really aren't quite the same. Personally, i find his level of exactitude off-putting. I want to make tasty things and be told they will be tasty, not pale imitations of what i could make if i lived in Thailand and had plenty of time and ingredients to hand. You simply cannot buy coconuts at three different stages of growth in Manchester. I also want to be told where and when i can make shortcuts, the author just tells you that you shouldn't which is unhelpful really.

The recipes are well described and, if you flick about to different sections, give loads of details about about EXACTLY how to prepare ingredients, cook things and what it is you're looking for at each stage of cooking. what i have made has been good (or great) but it's been the most laborious shopping trips ever. I had hoped that this would help me eat delicious Thai food regularly which it hasn't, it's just too daunting for that.
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30 of 33 people found the following review helpful
4.0 out of 5 stars Yummy, but impossible 7 Jun 2006
I bought this book with great expectations, all set up and ready for a new and better life full of thai food. I was first overwhelmed buy the book, and it took me an entire day just to read the introductionary chapters. It's very interesting, and there is a lot of background knowledge to be got about Thailand, it's history, cooking style and so on. However the recipes are SO complicated! Not the preparations (which tend to be on the hard side to) but the ingredients. I've only actually cooked a handful of things, and only by making great compromises. It's simply impossible getting the ingredients here, in spite of the fact that I have gone to Thai stores. If you live in Thailand this book is great for cooking. In Europe (and maybe America) it borders on impossible. To give an example of this is easy. By completely randomly opening the book I find a recipe that calls for: Langsart (peeled and stoned).. two types of chillies, ground caramelised peanuts, ..coconut vinegar (p. 357). The book is visually inviting, very extensive, and very well researched. A pity it's impossible as a cookbook
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Most Recent Customer Reviews
4.0 out of 5 stars A real encyclopedia of Thai cooking
An excellent book, exactly what I was looking for to better understand this marvelous cuisine. Lots of good, helpful reading and interesting recipes. Read more
Published 12 days ago by partyflowers
5.0 out of 5 stars Unsurpassed tome
This is a brilliant book,never mind that some ingredients are not easy to find,this is a book to treasure and enjoy.
One of the best purchases I have ever made.
Published 22 days ago by jonathan nettleton
5.0 out of 5 stars What a book!
I am not sure if I have ever seen a better presented book. Photography is stunning, and the story around the food is wonderfully in depth. Read more
Published 2 months ago by mr s g
4.0 out of 5 stars Very complete bibliography
This is quite a complex and detailed book. Good for people that really want to understand Thai cooking. Read more
Published 6 months ago by Balegas
5.0 out of 5 stars Fantastic
just buy it, i'm a professional chef and still I find this book is amazing, you never stop learning, thank you david thompson, if your ever in Mallorca come to my restaurant.
Published 7 months ago by Chef Lee
5.0 out of 5 stars A great source of good Thai recipes and advice
A really invaluable book full of great information and recipes. I bought it as a present and it was very well received!
Published 8 months ago by Fiona Harvey
5.0 out of 5 stars Wow... just wor
My first review of a product on amazon despite having bought hundreds of things from here over the years. This is an exceptional book. Read more
Published 9 months ago by KJ250487
4.0 out of 5 stars very interesting
Lots of background information very interesting. only problem is finding some of the ingrediants. lots of choice for menus makes a very good reference book
Published 12 months ago by Glynn Gray-Read
5.0 out of 5 stars The Thai cookbook that sets the standard
Superb book. Well written and comprehensive. So many Thai cookbooks are very basic and skimpy. This book sets the standard.
Published 13 months ago by kevin connor
5.0 out of 5 stars Brilliant, Comprehensive
I rate this so highly because it is comprehensive. Reads wonderfully as is Jammed pack full of info. If you want to cook Thai food, buy it!
Published 14 months ago by Ben Howard
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