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63
4.7 out of 5 stars
Thai Food
Format: HardcoverChange
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7 of 8 people found the following review helpful
on 11 March 2011
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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26 of 30 people found the following review helpful
on 26 November 2002
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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1 of 1 people found the following review helpful
on 5 August 2011
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. I looked through all the available books on Thai cooking and this seemed to win hands down for a serious, authentic Thai cookbook. The main problem with the book appeared to be the difficulty in getting authentic Thai ingredients. I don't know if we are better served with good Oriental supermarkets than the rest of the country but I have had no trouble so far in getting things like kaffir lime leaves, palm sugar etc for the recipes I have attempted.

One of the other reviews mentioned that the book had no illustrations, this may have referred to an earlier edition of the book because the book I received certainly has some great illustrations of the recipes.

In conclusion, if you enjoy being in the kitchen creating authentic Thai food then look no further this is the book for you.
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1 of 1 people found the following review helpful
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....until I was stuck with some pork mince that needed using up and tiring of the usual repertoire, I pulled this from the bookshelf and made the most amazing, simple soup with soy sauce and rice noodles. Since then I have cooked so many wonderful things from this book both quick and complex, I can't recommend it enough. A little preparation is needed - some ingredients are a bit obscure but if you grab some cupboard staples like coconut cream, soy & fish sauce, freeze dried kaffir lime leaves and freeze some others, Lemongrass, chillies and galangal then you can pretty much grab some meat or veg and jump right in. Honestly? Just brilliant.
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1 of 1 people found the following review helpful
on 1 October 2010
As most of the other reviews mention, this book has recipes using ingredients that are hard to find. If you live in a city with Chinese, or even better Thai, supermarket you should be ok though (if not near a city you may have trouble with ingredients). I think the use of authentic ingredients in the book make it a top notch recipe book (if you want a 'thai style' meal look somewhere else, if you want authentic thai food this is for you).

The recipes are easy to follow, if a bit long to prepare. But the food I have made from the book has been excellent (if I do say so myself).

There is good info on Thailand, and ingredients that are a good grounding in Thai cuisine and culture. And it is written very well throughout. I want to go back to Thailand after reading it!
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1 of 1 people found the following review helpful
on 8 September 2009
If your interested in cooking thai food then this book is a must have. As well as having hundreds of mouth-watering recipes the book itself is beautifully designed with stunning photography and easy to follow texts.

Its worth bearing in mind all these recipes are made from scratch, so if you are not interested in making your own curry pastes this is probably not the book for you. But don't let that put you off there are also some speedy recipes if you don't have lots of time free.

All in all I think this is a great book, I was initially put off by the fact is was written by a westerner but this quickly vanished as most (if not all) the recipes are created by Thai's. My only gripe is the fabric cover can not be cleaned, my copy has lots of fat stains now ;-(
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12 of 14 people found the following review helpful
on 28 September 2004
The book is simply superb, great recipes, well presented and put together. It is, however, not for the faint hearted as some of the recipes really do require some skill. I found the greatest pleasure from this book was the hunting out of ingredients and then the patient cooking required to bring out true SE Asian flavours - A must for anyone who has sampled the real thing!
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2 of 2 people found the following review helpful
on 21 November 2007
i was recommended this book by a chef who specialises in thia cookery. it is a fabulous book and very well written.
the only problem is localing the ingredients in the south west
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1 of 1 people found the following review helpful
on 26 March 2012
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. Only neg bit was you need alot longer than a couple of mins to cook the apple eggplants ant i couldnt get fresh red turmeric so i just put a tea spoon of yellow in and i couldnt get kaffir limes so i just thinly sliced a few leaves instead.Go and buy the book you wont be disappointed
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on 16 February 2010
i don't think it's possible to create a more in-depth book on the subject of thai food than this. it is beautifully written and researched with excellent attention to detail, particularly in defining the regional variations of food. it includes the classic, well-known thai dishes as well as the not-so well known and the parts of particular interest to us we're the northern and chiang mai foods. it features phonetic thai names for dishes but unfortunately not the thai language, which i would've liked to see. saying that, i only wanted to see that as my girlfriend speaks and reads thai and i like to learn of her, so for most people this is not necessary and has no effect on the books amazing quality.

it features a nice history of thailand and thai culture and is very much a book for people really interested in thailand and it's food, rather than for people just wishing to knock up a curry one night a week. this book has great photography throughout and sections on thai essential ingredients. it is by far one of the best cook books we own.
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