Given that his first trip to Thailand was as the result of a mistake, Michelin-star chef and restaurateur, David Thompson, has certainly never looked back. Thailand became his second home and a major factor of his repertoire. Thompson combined 20 years of experience in his book, Thai Food (Viking).
First published in 2002, Thai Food is an amazing 673-page hardback, a veritable Bible of Thai food, presenting a comprehensive history of Thailand, Thai culture, the fundamentals of Thai cooking, and beyond.
In Part One, which covers the first 190 pages, Thompson outlines history, culture and society, Buddhism and family life. We learn the geographic regions of Thailand and the important of rice farming. Part Two takes us into the Thai kitchen, cooking methods, a glossary of ingredients and preparation methods. Part Three introduces snacks and Thai street food, as well as desserts. Thompson calls this chapter 'Food Outside the Meal'.
There is a vast range of recipes and these are clear and concise, the writing reflects Thompson's passion and in-depth, almost encyclopaedic understanding of his subject. Earl Carter's superb photographs are sprinkled through the book; personally I would have liked to see a few more of those.
A top shelf kitchen classic and always a great gift for any food enthusiast. Thai Food by David Thompson (Viking).
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