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Thai Food
cookbook reviewsthai food
Thai Food
by David Thompson
List Price: $40.00
Our Price with Amazon.com: $28.00
You Save: $12.00
Reviewed by Jeremy Emmerson


Click Here to Buy It On Line!
Review

February 2003
When a writer publishes a Thai cookbook that kicks off with one hundred pages of information on Thai history and food culture - you know you've got a "no joke" publication on your hands. And at $40 ($28 online 20 in the U.K.) Thai Food by David Thompson is a stellar, bargain buy.

To British and Australian readers the author's credentials need no validation. Thompson operates restaurants in both London and Sydney. But to those of you not so familiar with him it is worth mentioning that the author's London restaurant, nahm, received a Michelin star in 2002, making it the first Thai restaurant to receive such an honor - no mean feat I assure you!

Chef David Thompson says that he first went to Thailand by mistake, "a holiday plan had to be changed at the last minute, and I ended up in Bangkok." Once he was there he was, "seduced by the people, culture, and cuisine." The result of this fateful trip is Thai Food an incredible, juicy, thick literary account of the ancient and exotic cuisine that is Thai cooking.

If you that plan on buying this book get ready to spend some time reading through the incredibly educational information that is printed ahead of the recipes - it's too good to miss. Additionally you will need to be prepared to lay out some cash; a fully equipped larder is required. But once you have the necessary produce and spices you can rest assured that great recipes await. The classics have been included, but expect to be seduced into experimenting passed pat Thai and green curry. Salad of Pork, Young Ginger and Squid, Barbecued Pork and Wonton Soup even the sweet treat of Caramelized Coconut Dumplings in Coconut Cream offer temptation.

Thai Food by David Thompson is a cookbook with a difference; it is a well-written collection of authentic recipes, which Thompson has created with the intention of highlighting and promoting the stunning cuisine of his favorite country and not just to make money.

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