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Thai Street Food Hardcover – Sep 21 2010

4.2 out of 5 stars 5 customer reviews

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Product Details

  • Hardcover: 372 pages
  • Publisher: Ten Speed Press (Sept. 21 2010)
  • Language: English
  • ISBN-10: 158008284X
  • ISBN-13: 978-1580082846
  • Product Dimensions: 27.9 x 3.2 x 33.7 cm
  • Shipping Weight: 2.8 Kg
  • Average Customer Review: 4.2 out of 5 stars 5 customer reviews
  • Amazon Bestsellers Rank: #57,320 in Books (See Top 100 in Books)
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Product Description

Review

“An entirely over-the-top, large-format volume on the joys of Thai street food.”
—Wall Street Journal Asia, Holiday Gift Guide, 2010

“Rest easy knowing that what a Thai vendor produces from a rickety cart on the side of a busy thoroughfare, you should be able to approximate in a modern kitchen.”
—Austin Chronicle, Best of 2010 List

“Get swept away to the busy streets of Thailand with gorgeous location photos and authentic recipes for unique food that is amazingly complex, spicy, and humble.”
—Bon Appetit, Our Favorite Cookbooks 2010, December Issue

“A coffee-table-size love letter to the art of Thai food hawkers.”
—Portland Oregonian, Best of 2010, 12/21/10

“The pictures alone are enough to sell this coffee-table book of Thai street food. Sure, there are recipes too—for dishes such as grilled pork skewers, steamed fish curry, and pad Thai—but it would be nerve-racking to take such a gorgeous book into the kitchen and risk oil splatters and fingerprints.”
—The Atlantic’s Food Channel, Top Food Books of 2010, 12/17/10

“Chock-full of drool-worthy photos, this oversize book would look right at home on a coffee table. It’ll likely stay in the kitchen, though, once you start learning how to make exotic snacks like crunchy prawn cakes and banana fritters.”
—Entertainment Weekly, 12/17/10

“My other favorite book came out in the U.S. this year. It's David Thompson's Thai Street Food. I talked about it in 2009 because that's when I got the European release. Now America has the book. Yep, it can double as a doorstop, given its weight and size. But I cook from it. Check the Thai chicken biriyani (khao mok gai) recipe for a sampling of what Thompson's book offers.”
—Andrea Nguyen, Viet World Kitchen, 2010 Cookbook Picks, 12/11/10

“This oversized, gorgeously photographed ode to the street food culture of Thailand has one major drawback. It might awaken hunger that only a plane ticket can cure. . . . His recipes, in painstaking detail with ample discussion of their places in Thai cuisine and culture, provide both simple and dizzyingly complex road maps for the adventurous cook.”
—Buffalo News, 2010 Gift Guide, 12/8/10

“A riotous magnum opus by this devoted Thai food acolyte, in which any single recipe has flavor equal to approximately 20 meals in the British Isles.”
—AOL’s Slashfood, Cookbook Gift Guide, 12/7/10

“How do you trump a classic book on Thai cuisine? In 2002 Ten Speed Press published Dave Thompson's Thai Food, almost 700 pages of recipes for dishes from relishes to sweets, illustrated with color photos and prefaced by a short history of the culture. The press has just outdone itself with the same author's Thai Street Food: Authentic Recipes, Vibrant Traditions. This time the book is oversize (11 x 13") and generous with photos not only of many dishes, but also of the markets, klongs (canals), and street stands at which an astonishing array of food can be purchased. . . . Thai Street Food is as much a travel book as a cookbook, exemplary in both categories. . . . Because of its size and heavy use of color, Thompson's new volume is a luxury, priced more like an art book than a cookbook; but if you can get our hands on a copy, it's a treasure.”
—The Huffington Post, 12/6/10

“Bigger than a motorbike and just as transporting, Thompson’s  book is a love letter to the street food of Bangkok. Word on the, um, street is that the recipes taste just like the originals.”
—The New York Times Book Review, Web Extra: 25 More Cookbooks, 12/3/10

“Street food has entered the culinary consciousness, getting shout-outs from chefs everywhere in the last decade. David Thompson was among the first to champion Thai cuisine, earning him a Michelin star. His latest book is gigantic – you’ll need extra-wide counters to actually use it. The large-scale format, however, reflects an incredible array of Thai dishes: satays and sticky rice, yes, but curries, noodles and shrimp cakes, too. Divided into morning, noon and night, recipes and photo essays travel through markets, cooking stalls and Bangkok’s historic Chinatown. Thompson’s knowledge is in-depth, and his sense of awe is contagious. Just prepare to scour specialty stores for ingredients. Gift it with Dwell magazine, to start planning those extra-wide kitchen counters.” 
—Montreal Gazette, Favorite Cookbooks of 2010, 12/1/10

“Part coffee-table book, part travelogue, part cookbook, this full-color celebration of Thai culture and cuisine is a feast for the eyes and the stomach. Thompson, who has been traveling to Thailand since the 1980s, breaks the book down into breakfast, lunch and dinner sections (he calls them Morning, Noon and Night); colorful photographs by Earl Carter bring this oversized book to vibrant life.”
—Denver Post, 2010’s Best Cookbooks, 12/1/10

“An education unto itself.”
—StarChefs.com, Top 10 Cookbooks 2010: Honorable Mention, November 2010

“Anyone who loves the exotic flavor and cooking methods of Thailand will devour this oversized book, which divides recipes according to the time of day they're enjoyed. The Roast Duck and Egg Noodle Soup had us clawing at the page.”
—Tampa Tribune, Holiday Gift Guide, 11/26/10

“Take advantage of the Michelin-starred chef's trawl for the best of Bangkok's street vendors. Follow the precise, authentic recipes and the results will be better than your local Thai. Probably.”
—The Observer Food Monthly, 25 Best Cookbooks of 2010, 11/14/10

“Featuring recipes for the sort of adventurous street eats that travel tv is built on, this stunning visual document boasts 185 poster-sized food and market scene photos.”
—Time Out New York, The Season’s Best Cookbooks, 11/12/10

“A beautiful, engrossing door-stopper of a book, Thai Street Food is a travelogue, a history lesson, a cookbook and a glimpse of a day in the life of the vibrant street food of Thailand.”
—Cookbooker.com, 11/3/10

"A hunger-inspiring tour of the outdoor markets and food stalls of Thailand. The evocative photos and recipes for noodles, curries, satays, salads, roasted meats, and more capture the daily rhythms, bright flavors, and bustling spirit of Bangkok’s streets, and will appeal to anyone with a love for Thai cuisine."
—Fine Cooking, 10/25/10

"Just like I’m used to from his standard on Thai cuisine, his recipes work. Feel authentic. And taste oh so good!"
—DeliciousDays.com, 9/28/10

“David Thompson’s latest is not only a phenomenal primer in authentic Thai cooking, it is a work of art--full of some of the most gorgeous food photographs ever taken. I dearly love this book.”  
—James Oseland, editor in chief of Saveur and author of Cradle of Flavor
 
“Spend time with David Thompson’s Thai Street Food as I have. Take in the images and contemplate the tastes. Then immerse yourself by preparing the food. This is a revelatory work.”  
—Andrea Nguyen, author of Into the Vietnamese Kitchen
 
“Generous photographs full of life raise this appreciative and knowledgeable exploration of classic Thai street foods to a new level. We are transported instantly to Bangkok’s street-side restaurants and stalls, where from early morning to late-night, Thai culinary flare is on dazzling display.”  
—Naomi Duguid, coauthor of Hot Sour Salty Sweet
 
“The food cognoscenti in America have finally begun celebrating our street foods as something more than novelty, but as David Thompson shows us, the culture of cooking, eating, and sharing in public is at the very heart of Thai life. The recipes, cultural scenes, and photographs in this wonderful book feel so alive--rich with the flavor, messiness, and spirit of living.”  
—Francis Lam, food editor, Salon.com

About the Author

DAVID THOMPSON is an award-winning chef, restaurateur, and author, and the world’s most distinguished scholar of Thai cuisine. His 2002 cookbook, Thai Food, won both James Beard and IACP awards. His London restaurant, nahm, was the first Thai restaurant to be awarded a Michelin star. He divides his time between London and Bangkok.

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Customer Reviews

4.2 out of 5 stars
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Top Customer Reviews

Format: Hardcover
This book is a treasure. The recipes are authentic and that is what is unique about this book. Other Thai recipe books are catered to the western palate and ingredients market. This book stayed true to Thai palate and original ingredients. I agree few of the ingredients are difficult to find but not impossible. Most of these ingredients are available online from some distributers. If there are no Thai specialty store in the area, some of the ingredients are available in other ethnic grocery stores, too. For example, the lime paste that are used in a few desserts and snacks, are very easily found in any Pakistani, Indian, Bangladeshi grocery stores where they sell condiments that are eaten with betel leaves. They are usually kept on the shelves right beside betel-nuts. Also Banana leaves are readily available in any Sri-Lankan and South Indian grocery stores. Jasmine flower water and Rose water are available in these stores too. Galangal, Kafir lime leaves, Pandan leaves and Lemongrass are available fresh and frozen in any Chinese and Pilipino grocery stores. I bought the griddle to make Khanom Krok, from a Chinese store. I am a foodie and I live in Toronto, Canada. I fell head over hills in love with Thai food when I lived in Bangkok for 3.5 years when I was growing up. Now I often cook Thai food and I was for a long time looking for 100% authentic recipes for Thai street food. So far, this is the only book where I found recipe for the Thai wafers (Khanom Beuang). I have so far made Thai Cup cake (Khanom Krok), Boild Sticky Rice with Banana (Kao Dtom Jim) and Fried rice with crab (Kao Pat Bpuu). I "converted" to the recipes in this book to cook the Hot and Sour Soup (Tom Yam Gung) and Green curry.Read more ›
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Format: Hardcover
I received this as a Christmas gift and this book is beautiful. The cover and all the photographs inside are nice, I'll be placing it on the coffee table so my guests can have a look as well. It's nice to have background information about the different recipes and the story of Thai food. I have yet to try the recipes but I'm giving this 5 stars because it's nicely made. Looking forward to trying a recipe! Be sure to have plenty of room for this book, it's heavy and it's approximately 13" by 11".
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Format: Hardcover Verified Purchase
Great dishes and easy to follow! This will be a family favourite!
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Format: Hardcover Verified Purchase
The photography is beautiful in this book, very inviting and it really does make you want to make everything. However the ingredient list is very extensive for the most part and requires that you live in a large city that has a well stocked Asian market place. Again while the recipes look very delicious and obviously quite authentic, most of them are not something that you would whip up for lunch or dinner. I am not someone who typically purchases cookbooks for that reason so I very much enjoyed reading through the recipes and imagining if i could only get the ingredients that i would love to spend the time making them. A beautiful coffee table book and my 2 year old loves the photos too. I gave it 3 stars only because i have not been able to make any of the recipes. A real foodie book and i love it for that reason.
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Format: Hardcover Verified Purchase
Too early to tell about the recipes but as a coffee table book it is outstanding. The photography captures the sense of Thai life (and the street food experience) beautifully. Be careful if you want to mail it, it is one of the heaviest books I have ever bought.
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