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    Thai Food (Hardback) By (author) David Thompson, Photographs by Earl Carter

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    DescriptionThai 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. He provides over 300 mouthwatering recipes, from the simple, honest flavour of a classic pad 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. A series of introductory chapters examine the role of food in Thai culture and society, offer guidance on ingredients, with notes on availability and substitutions, and explain the essential techniques of Thai cookery. More than 50 menus provide ideas for combining Thai dishes. Beautifully written, and complimented by superb photography, this book captures all aspects of this diverse culinary culture.


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  • Full bibliographic data for Thai Food

    Title
    Thai Food
    Authors and contributors
    By (author) David Thompson, Photographs by Earl Carter
    Physical properties
    Format: Hardback
    Number of pages: 688
    Width: 180 mm
    Height: 250 mm
    Thickness: 50 mm
    Weight: 2,000 g
    Language
    English
    ISBN
    ISBN 13: 9781862055148
    ISBN 10: 1862055149
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1FMT
    Warengruppen-Systematik des deutschen Buchhandels: 14000
    LC subject heading:
    BIC subject category V2: WBN
    DC21: 641.59593
    BISAC V2.8: CKB000000
    BIC subject category V2: 1FMT
    Thema V1.0: WBN
    Illustrations note
    100 colour photographs
    Publisher
    PAVILION BOOKS
    Imprint name
    PAVILION BOOKS
    Publication date
    18 October 2002
    Publication City/Country
    London
    Author Information
    David Thompson is one of Australia's leading chefs, restaurateurs and cookery writers. He is also an eloquent ambassador for Thai food and culture. His Sydney restaurants have increased the awareness and appreciation of authentic Thai cooking. In July 2001 he opened Nahm, in London's Halkin Hotel. Seven months later Nahm gained a Michelin star, making it the first Thai restaurant to attain such an award.