Renowned chef David Thompson first went to Thailand by mistake: a
holiday plan had to be changed at the last minute, and he ended up
in Bangkok, where he was seduced by the people, culture, and
cuisine. Since that fateful trip some 20 years ago, Thailand has
become David's second home. Working alongside cooks who perfected
their craft in the Thai royal palaces, he began to document the
traditional recipes and culinary techniques that have been handed
down from generation to generation. The result is THAI FOOD, the
most comprehensive account of this ancient and exotic cuisine ever
published in English. David writes about Thailand and its food with
an easy erudition, encouraging readers to cook and experiment,
while simultaneously fostering a respect for the food and its
stewardship through the ages. Although all the classic, well-loved
recipes are here, this magnum opus features hundreds of
lesser-known but equally authentic and delicious Thai dishes that
will inspire cooks to go beyond green curry chicken and Thai fish
cakes. David's passion and conviction are infectious; complemented
by Earl Carter's superb photography, THAI FOOD captures all aspects
of the dynamic Thai culture and cuisine.- Ten years in the making,
this groundbreaking work is one of the cookbook publishing events
of the decade.- The author's London restaurant, nahm, received a
Michelin star in 2002, making it the first Thai restaurant to
receive such an honor.- Photographed at David's restaurants in
Sydney and London, and on location in Thailand, Earl Carter's
superb images capture both the essence of Thai food and its rich
cultural milieu. Awards2003 James Beard Award Winner2003 IACP Award
WinnerReviews"Stands out, dauntingly massive, brilliantly
magisterial, and, at the same time, bustling with charm,
observations, life." --Saveur " S]et a new standard for Asian
cookbooks."--Saveur (Top 100 Home Cook Edition)
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