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6th out of 63 books
—
17 voters
Thai Food
"Thai cooking is a paradox," writes Australian restaurateur David Thompson in his comprehensive and thus aptly named Thai Food. "It uses robustly flavored ingredients--garlic, shrimp paste, chilies, lemongrass--and yet when they are melded during cooking they arrive at a sophisticated and often subtle elegance." Pursuing this transformation in depth, his book presents hund...more
Hardcover, 688 pages
Published
October 3rd 2002
by Pavilion Books
(first published August 27th 2002)
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This is the only cookbook I've ever bought that's plain scared me....find out why here:
http://alittleteaalittlechat.wordpres...
An amazon goodreads is no place for Thai food. It has too much taste.
5 stars, 5 stars, 5 stars!! I adore this book. It not only taught me to cook Thai properly, but it taught me how to do it with confidence. Recipes from this book and recipes inspired by this book are now a major part of our weekly meals.
I never really felt the need to know how to cook thai food. it seemed like a lot of work and it was always so quick and easy an cheap to eat out wherever i was. That is of course until i moved to toronto where, in my three years, i've yet to eat a decent thai meal. I'm sure there is good stuff to be had somewhere, but i've yet to find anything beyond moderately palatable.
I don't remember where i found a listing about this book, but we got it from the library last summer in the attempts to satiat...more
I don't remember where i found a listing about this book, but we got it from the library last summer in the attempts to satiat...more
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The *absolute* best thai recipe book I have ever come across. The photography is stunning, the writing is clear and then the recipes - oh, the recipes. They take a lot of work, but followed faithfully, they are absolutely stunning.
I've seen a few comments about not being able to find the ingredients. I can sympathise, but I think the point of this book was to faithfully encapsulate Thai food, not give substitutes. Fish sauce, palm sugar, kaffir lime leaves, birds eye chillies, coriander roots an...more
I've seen a few comments about not being able to find the ingredients. I can sympathise, but I think the point of this book was to faithfully encapsulate Thai food, not give substitutes. Fish sauce, palm sugar, kaffir lime leaves, birds eye chillies, coriander roots an...more
To experience true Thai flavors you need to wander the streets and alleys of Bangkok or Chiang Mai and sample the street food or eat in one of the rambling wooden restaurants where the Thais go. You can also try Tempe thai food.
This is a large and rewarding book. We say rewarding because every sentence adds something to your understanding of Thai cuisine. Also, the photographs by leading Australian photographer Earl Carter illustrates the importance of the visual aspects of the cuisines being pr...more
This is a large and rewarding book. We say rewarding because every sentence adds something to your understanding of Thai cuisine. Also, the photographs by leading Australian photographer Earl Carter illustrates the importance of the visual aspects of the cuisines being pr...more
Right on. Lovingly compiled without the over-romanticization with which this cuisine is often smothered. Accessible to Westerners with no previous Thai food experience. Relatively "authentic," sure, but not overly obscure (I've chowed on some funky business in backwoods Thailand). Offers history pertaining to regional cuisines. Damn I love Thai food. Only thing I would change: more space given to my regional favorites, complete with awful poetry. That is, this book is solid. Lots of info. but st...more
I came the book at Cindy's and I fell for her review. I decided I must posses one so I immediately proceeded to Amazon to purchase my copy.
It is indeed a beautiful book. The hardcover is sheathed in deep pink fabric with a simple sash made from photograph of rice and simple writing of the title and the author. The whole look reminds me of a tasteful yet simple kimono. Quaintly, two ribbons are provided as bookmarks.
I initially had my reservation about this book despite the great review simply be...more
It is indeed a beautiful book. The hardcover is sheathed in deep pink fabric with a simple sash made from photograph of rice and simple writing of the title and the author. The whole look reminds me of a tasteful yet simple kimono. Quaintly, two ribbons are provided as bookmarks.
I initially had my reservation about this book despite the great review simply be...more
This is a cookbook for a lifetime. Thompson records the traditional recipes of both the Thai palace and Thai street food. Labour intensive at times (and thus probably why these recipes are in danger of being lost through modernisation) the recipes can be quite complicated, with long ingredients lists. However, there are many simple recipes to follow as well, and all are guaranteed to be authentic.
If you only own one Thai cookbook, make it this one. It's encyclopaedic in its detail - a masterwork. The recipes range from very simple to advanced, so if you're a fan of Thai and have access to the right ingredients you're bound to find dozens of delicious things to cook. Highly recommended.
I will never have to buy a book about Thai cooking ever again. This is such a huge volume with enough recipes to last a lifetime. I love Thai food and I will never be stuck for ideas for what to have for dinner. It's amazing!
This is a cookbook that I was literally aching to get. Guess what, never cooked anything out of it. No pics, obscure ingredients, too fiddly to make. I'm sure it's all very authentic but simply not very user friendly.
Interesting, but uses ingedients that I would use once or twice then move to the back of the cupboard. LOVE Thai food, but will keep searching for recipes that use items, esp veg, that aren't so exotic.
Jan 18, 2008
Valerie
rated it
5 of 5 stars
Recommends it for:
Serious foodies and appreciators of Asian cultures.
This book quite properly belongs in both the cookbook and food history categories. Anyone who knows me well knows how I dislike categorization, a preoccupation no doubt contributing to my difficulties with my grad committee. Catgories are limiting; this book perfectly illustrates the point. I have yet to make anything in this richly comprehensive tome, but have drunk many hot cups of tea while reading about Thai food history, which Thompson, an Aussie, has taken the trouble to master.
Not a book...more
Not a book...more
Job well done. A bible of sorts. I found recipes in here that I haven't even seen or smelled in YEARS. Now, I can totally show off to mom on her next visit!
This is a beautiful cookbook featuring extremely authentic thai cooking. By authentic, I mean that every recipe starts, "First, forage in the jungle for wild ginger and galangal." I've learned a lot from the recipes, there are a couple I can now make fairly successfully, and some of the basic techniques and ingredient combinations have been useful. But I don't think I've made a single recipe where I had all the ingredients on the list, or followed more than half of the instructions. The learning...more
The purpose of this book was to record the history and practice of traditional thai cooking before it is eroded and modernized. The author moved to Thailand and researched for 14 years, reading old cookbooks, cooking with grandmothers and old palace cooks, speaking to farmers, and working in restaurants. The resulting 670 pages provide more complete a picture of a cuisine and food culture than anything you'll ever read. Thompson doesn't just tell you what fermented fish sauce is, it describes ho...more
Probably the best Thai cookbook ever 100% authentic
Best. Thai. Cookbook. EVER. nuff' said
An incredible comprehensive book of recipes and culture. I find it a tad bit unpractical as Thompson's recipes often call for items that I've never seen for sale ANYWHERE in the US. However, a seasoned cook can use his recipes as guidelines and make appropriate substitutions without sacrificing too much.
Worth it alone for the lessons on Thai history and cuisine and the splendid photography.
Worth it alone for the lessons on Thai history and cuisine and the splendid photography.
Best book on Thai food that I've ever come across. Could benefit from more photos!
Amazing
May 23, 2013
Sheila Gondowijoyo
marked it as to-read
May 23, 2013
Lisa
marked it as to-read
May 21, 2013
Livia
marked it as to-read
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David Thompson is the pen name of David L.Robbins.
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