Product Description

Thailand has an increasingly well-known and well-loved repertoire of dishes, some more familiar than others. This culinary journey guides readers through Bangkok's markets to the seafood freshly cooked on the beaches of the Gulf of Thailand, to the sweet-makers of Phetchaburi province to the rice-growing hill tribes of the northern region.

The Food of Thailand features a myriad of dishes that make up modern Thai cuisine: from traditional green, red, and panaeng curries, eaten by every Thai, to salads like som tam and laap, redolent with herbs and chillies, and coconut-based soups, including the famous tom khaa kai.

To partner the recipes, special pages explore the essence of Thai food and cooking techniques. Subjects include: - Making fish sauce - Preparing som tam - Mixing and pounding curry pastes - Carving fruit.

About The Food of... series A culinary journey around the world.

Each book in The Food of series is a comprehensive introduction to the world's great cuisine. These books feature more than 100 delicious recipes that highlight each country's culinary treasures. With instructive color photographs throughout, each recipe helps readers choose and identify produce, from vegetables and flavorings to street snacks, sweets, and colorful and exotic fruits. Feature sections explore the essence of each culture's food and cooking techniques.

Product Details

• Amazon Sales Rank: #315030 in Books
• Published on: 2006-02-04
• Original language: English
• Number of items: 1
• Binding: Paperback
• 296 pages

About the Author
Kay Halsey and Lulu Grimes are award-winning food editors and authors whose other titles include The Food of China and The Food of France.

Customer Reviews

the best of the best
More than a cookbook, "The Food of Thailand" is a cultural revelation and a "journey for food lovers." This book is my prize cookbook, the one I value above the others, and I have a wonderful collection of cookbooks. What makes this one so special is the incredible array of photographs of sections of the country, the people, the foods both in preparation and sold on the streets. Once the reader travels all the pages from front to back, s/he has made a journey through Thailand and its magnificent variety of foods.

A large volume at 9 1/2 x 12, this volume, published in Australia, makes a fabulous coffee table book. Every recipe has at least one photo. Every time I open it, I take mental walks through Bangkok, where I spent nine fascinating days a couple of years ago. I stayed at the seminary compound, where I catalogued English-language books. I ate lunch with the students each school day and experienced just a smattering of the variety of foods available on a school campus. The main dish was always some type of stew or soup served with rice, one of the two basics that goes with most meals. The other is noodles. Someone always brought some kind of fruit from home for dessert. My favorite are the rambutans, a deep red fruit about the size of kiwis, only with soft spikes all around. The outer layer is peeled off to reveal an exquisite tasting fruit akin to sweet grapes.

Thai food is unlike any other food, perhaps because it is exotic, blending unusual combinations of flavors like chile sauce and peanut butter. The names are playful: Son-in-Law Eggs: deep-fried hard-boiled eggs with a fish/tamarind sauce poured over length-wise sliced halves and crispy chiles and shallots sprinkled on top. Or Gold Purses: wontons filled with minced water chestnuts, spices, shallots, and shrimp, then fried golden. These are Chinese influenced. Or Chicken Wrapped in Pandanus Leaf: a chicken mixture wrapped in the reed-like leaves, deep-fried and drained. The leaves serve as decoration, holders, and flavor makers.

Other fabulous recipes:
Green Papaya Salad,
Stuffed Tofu Soup with Prawns,
Prawn and Pomelo Salad,
Fish Steamed in Banana Leaf (just go outside and pluck a leaf--most houses have their own banana tree),
Deep-Fried Fish with Ginger,
Snapper with Green Banana and Mango,
Curry with Beef and Potatoes and Peanuts,
Thai Fried Noodles with Prawns (my favorite!)
Baby Eggplant and Cherry Tomato Stir-Fry
Coconut Ice Cream, Coconut Pudding (both to die for)

If you can get one cookbook for use and/or sheer beauty and exotic pictures, "The Food of Thailand" is one I highly recommend.

An excellent book for new and intermediate Thai Cooks
This is a great book for new or intermediate thai cooks. We bought the book because we wanted to try to make some of our favorite take out dishes in our own kitchen. We did have to find a asian food store that sold the curry paste and fish sause... (much cheaper than the Mega Market), which was part of the fun. About 80% of the recipes are things you can actually make yourself... Also there are descriptive pages about the types of foods, ingrediants, spices, and lots of colorful fantastic pictures. My wife now thinks I cook better than the take out joint... !!

THE BEST THAI COOKBOOK!!!
I just bought this cookbook and I must say I am extremely pleased. I bought my copy at Barnes and Nobels which was more expensive than the price at Amazon but I would still say that it was worth the few extra dollars. There are close to 300 pages of delicions, exquisite, authentic thai cuisine and food culture. Each dish has a beautifully photgraphed presentation of the dish so you can make dishes that are not only delicious but that can keep up with some of the best Thai restaurants out there. The first few pages also give you a breakdown of the different regions of Thailand and the foods that they eat, which differ sometimes based on economic status and other cultural influences. The best part I must say are they beautiful, eyecatching pictures that capture all aspects of Thai cuisine and food culture. This is a great book and I highly recommend it to anyone who is looking to cook delicious, well presented Thai food. It could also be given as a gift to someone who you know that likes Thai food. It's just great and I cant wait till the next time that I get to cook with it!!!!