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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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
79 of 82 people found the following review helpful
By A Customer
Format: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.
33 of 34 people found the following review helpful
By A Customer
Format: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...!
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...!
26 of 27 people found the following review helpful
Format:Hardcover
This is a truly impressive book. It is a thoroughly researched reference, a history and finally - 140 pages in - a recipe book, and a very well-written one at that.
Thai cooking is not just Thompson's work, it's his vocation. Thai restaurants abound, but the majority are most kindly described as ordinary. Thompson's Sydney restaurant was never that, and his London restaurant has a stellar reputation (with prices to match apparently).
If you want to have a go at really understanding and cooking your own Thai food, if you can source the rather intimidating lists of ingredients and if you have the time to put it all together, then this book is absolutely essential. It's not cheap, but I don't think it's premature to call it a classic; its purchase can be justified as an investment.
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4.6 out of 5 stars
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Most Recent Customer Reviews
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 1 month 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 2 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 3 months ago by Ben Howard
5.0 out of 5 stars
Awesome..
Not your average cook book.. A real cooking adventure, great to have on the shelf!! Highly recommend getting this book!
Published 5 months ago by Hatski
5.0 out of 5 stars
Fantastic insight into Thai cuisine
Honestly? A slow burner for me. I'd had this book for a while and whilst I had dipped in and out of it, cooking some great dishes, it never quite pulled me in.... Read more
Published 12 months ago by S. Kleanthous
3.0 out of 5 stars
Too complex
I wouldn't consider myself a beginner in the kitchen but I found this book out of my league. The ingredients and complexity of the recipes was not what I was expecting. Read more
Published 13 months ago by Glenda
5.0 out of 5 stars
BEST GREEN CURRY EVER
i made the green curry of trout dumplings and apple eggplants and it was unreal i didnt cut any corners and i can safely say its the best curry iv ever eaten. Read more
Published 14 months ago by lancealot
5.0 out of 5 stars
Very good book
amazing book, bought it to cook some recipes i enjoyed in thailand on my last holiday. was really great fun to cook just according to the recipes in the book. Read more
Published 14 months ago by philippmei
4.0 out of 5 stars
Pity about the Binding
I bought this book as a birthday present for my daughter and was there when she unwrapped it
The expresion of "you cant judge a book by its cover" is very fitting for this... Read more
The expresion of "you cant judge a book by its cover" is very fitting for this... Read more
Published 18 months ago by G. G. Brooks
5.0 out of 5 stars
You Won't Find a Better Book on Thai Cooking
Having been treated to an excellent Thai cooking session by my wife I wanted to know how I could create more of the wonderful flavours that traditional Thai food gives you. Read more
Published 21 months ago by Powerbookboy
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