2003 James Beard Award Winner International Category
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 food places, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation.
The result is this volume, the most comprehensive account of this ancient and exotic cuisine ever published in English. Thompson 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. Thompson's passion and conviction are infectious complemented by Earl Carter's superb photography, this book captures all aspects of dynamic Thai culture and cuisine.
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