Thai Food
David Thompson · 2002 · 673 pages
As an Amazon Associate we earn from qualifying purchases. Some book links are affiliate links; you pay the same price and we may earn a small commission.
About this book
"Thai cooking is a paradox," writes Australian restaurateur David Thompson in his comprehensive and aptly named "Thai Food". It uses robustly flavored ingredients--garlic, shrimp paste, chilies, lemongrass--and yet when they are melded during cooking they arrive at a sophisticated and often subtle elegance. Pursuing this transformation in depth, his book presents hundreds of recipes that celebrate the Thai meal while exploring its historical and cultural context.
Appears in these reading paths
Thai cooking: the best books to cook it at home, in order
Related reading guides
Reader reviews
Ratings and notes from readers — tagged with how deep into the subject they were.
Loading reviews…