Classic Thai Cuisine

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The contrasting tastes and textures of dry, wet, sour, sweet, hot, mild, crisp, and soft, which comprise Thai dishes, have given this cuisine an increasing popularity in the U.S. Thompson presents classic recipes in three main sections, with appetizers given a separate chapter, followed by snacks and noodles and finally main dishes and desserts. There is very little repetition; each unique recipe contains new and useful background about ingredients, a history of the dish, serving suggestions, and a lively watercolor illustration. Both the English name and the authentic name are given for each dish. The glossary is quite complete, with lengthy explanations about selection, freshness, substitutions, and preparation. This flexible cuisine with its wonderful balance of flavors and textures is well served by the format presented here, useful for both beginner and the more experienced cook. Iva Freeman


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In this inviting collection of classic Thai recipes, acclaimed chef David Thompson has selected his one hundred favorite dishes--from a plate of glistening noodles you might eat on the streets of Chiang Mai, or a choice Jungle Curry, to graceful feasts from the royal table, such as Saeng Wa of Grilled Prawns. This is vibrant, healthy food, much of it adaptable to appetisers or main courses. With its helpful glossary of ingredients and techniques and beautiful illustrations by Helen Semmler, it brings to your home the glories of Thai cooking.


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