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Product Description
Product Description
'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 subsitutions, 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.
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.
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Most Helpful Customer Reviews
22 of 22 people found the following review helpful:
4.0 out of 5 stars
Not for the faint-hearted!,
By Sam "bobomimi" (Madrid, Spain) - See all my reviews
This review is from: Thai Food (Hardcover)
This book is a feast for the eyes - the photography is wonderful and the writing evocative. It is a very comprehensive survey of Thai gastronomy, setting it in its cultural and historical contexts. As the other reviewers have noted, it isn't and shouldn't be bought merely as a cookery manual. "Thai Food" is far more than that. If you want a simple, step by step recipe book, buy Ken Hom, for example. This is in no way a slur on the qualities of Thompson's book - it is a celebration of Thai food and a wonderful tribute the complexities of the cuisine. If you're really into Thai food, it's a must on your bookshelf.
69 of 71 people found the following review helpful:
5.0 out of 5 stars
as good as it gets,
By A Customer
This review is from: Thai Food (Hardcover)
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.
28 of 29 people found the following review helpful:
5.0 out of 5 stars
Good enough to eat!,
By A Customer
This review is from: Thai Food (Hardcover)
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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