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
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.