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Beginning with an exploration of Thailand's history and culture, the book then presents an extended section on rice, the centerpiece of the Thai meal. The "cookbook" follows, with a systematic introduction to the Thai kitchen, ingredients, and equipment. The chapter "Food Outside the Meal" is devoted to Thai snacks and vendor food, such as Stir-Fried Crisp Fish with Holy Basil. Noodle dishes include an exemplary pad thai, and sweet dishes like Grilled Bananas with Coconut Cream and Turmeric are also offered.
Readers should know that the recipes, published primarily for an Australian audience, give ingredients in a mix of metric and American measurements and/or with nonmetric equivalents, and that nomenclature is also sometimes foreign ("minced" for "ground" meat, for example). With photos throughout, the book sets a standard for Thai cookbooks to come while helping many cooks achieve the true, richly exotic cuisine. --Arthur Boehm
From Publishers Weekly
Copyright 2002 Cahners Business Information, Inc.
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Most helpful customer reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars
A real insight into Thai cooking for the serious enthusiast!,
This review is from: Thai Food (Hardcover)
I recommend this book only for serious enthusiasts who are truly passionate about authentic Thai cooking/food and are not looking for quick, adapted recipes!Having enjoyed authentic Thai food during my trips to Thailand, I am repeatedly disappointed with the adapted versions found in most local restaurants here. Since I am an avid cook, I have been experimenting to replicate the dishes I had in Thailand. After some research I found David Thompson's "Thai Food" to be a rare find. Most Thai cook books I have come across provide adapted recipes with shortcuts and suggested substitutes for ingredients! How dreadful! Undoubtedly, Thai food involves much effort and can even be tedious. But the taste is well worth it. More importantly, ingredients in Thai cooking CAN NOT be substituted if the REAL flavor and aroma are to be achieved. For example, if you are going to substitute regular ginger for galangal (Thai ginger), or lime zest for kaffir lime zest, as many books suggest - you may as well not cook Thai food! This is what sets David's book apart from the rest - he sticks to the real stuff! He painstakingly explains all the details of real Thai cooking, discussing each ingredient and various techniques followed by the recipes. While some recipes are quite cumbersome or require ingredients which are not easily available, the book is worth the insight it provides into authentic Thai cuisine. Once you understand the basics, you can be creative by combing basic Thai ingredients with techniques and create your own recipes without straying from the flavors, tastes and aroma of REAL Thai cuisine! One complaint however: where is the recipe for Yum Woon Sen??
3 of 3 people found the following review helpful
5.0 out of 5 stars
A Classic,
By
This review is from: Thai Food (Hardcover)
This is the one. The definitive guide to Thai cuisine. Having lived in Thailand I can say that this book is destined to be a classic. Thorough is an understatement. Beautiful design and photography. The only fault is a disappointing Thai transliteration system devised by the author and no Thai script to back it up. But the average reader will have no use for Thai script anyway. This isn't a weekend cookbook, it's Larousse. And that's why it's great.
2 of 2 people found the following review helpful
5.0 out of 5 stars
A serious book,
By
This review is from: Thai Food (Hardcover)
This is one awesome book! Being a professional chef myself, this is the one and only Thai cookbook you need if you are getting into some serious and authentic Thai cooking. I personally, have learn't so much from this book. Also, it might be be noted, that David Thompson, being an Australian, was commissioned by the Thai government to authenticate the traditional Thai recipes! For a government to to do, this is such an honour!
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