The definitive guide to Thai cuisine by internationally renowned chef and Thai food expert David Thompson.

WINNER OF THE JAMES BEARD AWARD FOR INTERNATIONAL COOKING, 2003

WINNER OF AN INTERNATIONAL ASSOCIATION OF CULINARY PROFESSIONALS AWARD, 2003

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.

Includes 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. Inside you will also discover - -

• introductory chapters examining the role of food in Thai culture and society 
• guidance on ingredients, with notes on availability and substitutions 
• the essential techniques of Thai cookery 
• More than 50 menus with ideas for combining Thai dishes 

Beautifully written, and complemented by superb photography, this book captures all aspects of this diverse culinary culture.

'The definitive guide to a cuisine that offers far more than fishcakes and green curry.' Waitrose Weekend

'Sets a new standard for Asian cookbooks.' Saveur (Top 100 Home Cook Edition)

'What I love about this book is the way it is so uncompromising. It’s classic Thai cooking… I think it will end up being an important historical record of Thai cooking.' Nigel Slater, Five Books ('Best Cookbooks of All Time')