Thai Food

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 more than 300 mouthwatering recipes, from the simple, honest flavour of a classic pat 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 complemented by superb photography, this book captures all aspects of this diverse culinary culture.

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 more than 25 years ago, Thailand has become his second home. Working alongside venerable cooks who traced their skills back to 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.David Thompson is now widely recognised as an authority on Thai food and culture. Through his award-winning books, Thai Food and Thai Street Food, and his acclaimed nahm restaurants in London (the first Thai restaurant to be awarded a Michelin star) and Bangkok (which made its debut on the San Pellegrino list of the World's 50 Best Restaurants in 2012), he has increased the awareness and appreciation of authentic Thai cooking worldwide. He lives in London and Bangkok.

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