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Thai Food Hardcover – Import, January 1, 2002

by David Thompson (Author)
4.6 4.6 out of 5 stars 585 ratings
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'Thai 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 subsitutions, 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.
Previous page
  1. Print length
    688 pages
  2. Language
    English
  3. Publisher
    Pavilion Books
  4. Publication date
    January 1, 2002
  5. Reading age
    18 years and up
  6. Dimensions
    7.17 x 1.97 x 10 inches
  7. ISBN-10
    1862055149
  8. ISBN-13
    978-1862055148
  9. See all details
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Product details

  • Publisher ‏ : ‎ Pavilion Books (January 1, 2002)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 688 pages
  • ISBN-10 ‏ : ‎ 1862055149
  • ISBN-13 ‏ : ‎ 978-1862055148
  • Reading age ‏ : ‎ 18 years and up
  • Item Weight ‏ : ‎ 4.43 pounds
  • Dimensions ‏ : ‎ 7.17 x 1.97 x 10 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 585 ratings

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David Thompson

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Customer reviews

4.6 out of 5 stars
4.6 out of 5
585 global ratings

Top reviews from the United States

Geoff Puterbaugh
5.0 out of 5 stars This is the "bible" for Thai cooking
Reviewed in the United States on April 17, 2012
Verified Purchase
This book is almost 700 pages long and goes into detail about every aspect of Thai cooking. I haven't finished reading it yet -- that may be a few years away! -- but I have read enough to see that it is solid and extremely well-informed. This is NOT an amateur effort.

For example, one thing that may seem "backwards" to foreigners is the very idea that when you are eating, you are eating RICE. Those other dishes that go with the rice -- the curries, soups and salads that people rave about -- are generically known as "kab khaaw" -- "with rice." The author gets this point absolutely right.

Another point of distinction: where other books may mention sticky rice and jasmine rice, this book has a CHAPTER devoted to the history and cultivation of rice.

The only downside is that the recipes can be extraordinarily complex and time-consuming, not such a swell idea if you are cooking for one. On the other hand, if you're a member of the royal family, or simply very rich, you can have it all done for you. It's one of the reasons food is getting simpler these days: you have to do it yourself or pay someone else to do it for you. And is it worth working ten hours to enjoy ten minutes of wonderful food?

Still, all this says nothing against this book, which is a flat-out masterpiece. And some of the recipes are so tempting that I'll probably give them a go, sooner or later. At the very least, the author has written down true Thai recipes for future generations, and deserves huge credit for that.

The photographs are superb as well.

For those who only occasionally aspire to the summit, I still recommend  Real Thai: The Best of Thailand's Regional Cooking  for everyday use. This would be for people who actually buy their curry pastes ready-made at the market, rather then whomping them up at home. In any case, if you have these two books, it's very hard to go wrong.

Highest possible recommendation!
22 people found this helpful
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Carrie
5.0 out of 5 stars David Thompson is to Thai Cuisine what Elizabeth David is to French Cuisine
Reviewed in the United States on August 3, 2006
Verified Purchase
When I first came across this book in the stores, I have to admit I was highly skeptical about the authenticity of the recipes contained in this book....was it by another Westerner who declared himself an expert on Thai food after one or two short vacations to the country? An Australian restaurateur you say? With an award-winning restaurant in London? Was the award judged by Thai people?

Thailand has a rich culinary heritage which has, in part, been shaped by foreign influences. Thai food in turn is a highly complex intermingling of tastes: salty, sour, sweet, spicy and umami (a Japanese term to indentify the 5th 'taste'). Furthermore it is a fairly impenetrable cuisine least of all because of the language barrier and the mysterious ingredients. To top things off this book was written by a non-Thai. That said, my initial concerns turned out to be completely unfounded and I am happy to say that this is one book that I would wholeheartedly recommend to anyone who is serious about real Thai food. Needless to say, the book extends far beyond just Tom Yum Kung and Pad Thai!

At the beginning of the book, Thompson gives a brief (but highly informative)introduction to Thailand and its history, religion and regional cuisine which sets the tone for the rest of the book. There is also a whole chapter about the most common cooking techniques as well as ingredients. His recipes are written in a fairly conversational manner, which I really like, and, most importantly, he does not advocate taking shortcuts or making substitutions which the Thais wouldn't normally make/take themselves. Thompson clearly explains in his introduction that his reason for doing this is so that he doesn't compromise his goal of accurately capturing the Thai cuisine. Personally I don't understand the other reviewer's gripes about ingredients being hard to find! Don't bother cooking those recipes then!?! Anyway I digress....the recipes produce highly authentic and tasty results. I have travelled extensively in Thailand and the results I've had with this book match my wonderul dining experiences there.

One final point to bear in mind: some recipes are laborious, others less so. However, that is keeping with the true spirit of the Thai cuisine!

In short, this is an excellent book well worth the space on your bookshelf. I'll even add that it'll probably become a classic cookbook!
37 people found this helpful
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Garuda
5.0 out of 5 stars Simply the Best Thai Cook book
Reviewed in the United States on April 28, 2013
Verified Purchase
David Thompson has a thorough and complete understanding of Thai flavors, Techniques and Cooking. This is a big book and with good reason. Thai Cuisine is sometimes bizarrely intricate and at others remarkably simple amalgamation of contrasting flavors. He really gets the Cuisine in a way most writers miss. This book is well researched and beautifully presented.I have spent many years traveling in Thailand. I find the regional cuisines are really well represented in his work. Read this book and use it if you want to cook real Thai food. You will be given a broad insight into the techniques and a fundamental knowledge of Thai flavors. Most importantly when you make the dishes they taste like Thailand! I have shared this book with Friends amateurs and Pro chefs alike and we all think it to be one of the best. I have many Thai cook books and this remains the best. I also recommend his book about Thai Street Food.
5 people found this helpful
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UnfilteredDregs
4.0 out of 5 stars An Encyclopedic Treatise...
Reviewed in the United States on April 22, 2013
Verified Purchase
This book is an encyclopedic treatise on Thai cookery.

It is daunting. Not easily approachable for the impatient. There is no instant gratification to be found within these pages.

What you will get:

Amazing insight into the culture and history of Thailand and how it has informed the cuisine.

The reason why Thai food has evolved as it has with amazing insight into the wherewithal of the techniques involved.

This book will teach you how to cook Thai food as the Thai would have you do it.

An excellent source of education with which to truly learn what it means to cook in the way of the Thai people.
12 people found this helpful
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Top reviews from other countries

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Amazon Customer
5.0 out of 5 stars Thai Food -History and recipes
Reviewed in Canada on May 23, 2022
Verified Purchase
The book gives a brief history of Thailand(formerly Siam) and how different foreign influences affected the development of Thai cuisine. Very interesting. The author was taught by older Thai women cooks who rarely followed recipes, but rather went by taste, texture, colour, so the author attempted to dissect what they did and formalize the various nuances.

I bought this book to help my Thai daughter-in-law with Thai cooking after her mother goes back to Thailand.
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BlightyBoy
5.0 out of 5 stars Legendary Thai cookbook
Reviewed in the United Kingdom on July 7, 2023
Verified Purchase
This book is a classic. Well researched, extensive background information and full of excellent original recipes.
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QUIQUEQUINTANO
5.0 out of 5 stars Magnifico libro sobre gastronomía, no solo cocina, Thai
Reviewed in Spain on October 1, 2020
Verified Purchase
Libro muy bien documentado, con recetas fáciles de seguir, una pena que no esté traducido para que llegue a un mayor público...
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Ryan H.Lee
5.0 out of 5 stars Good book to reviews
Reviewed in Australia on March 24, 2024
Verified Purchase
It’s have been 22 years since I think to buy it. In the end I bought it😀
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Cliente Amazon
4.0 out of 5 stars Grande quantidade de receitas
Reviewed in Brazil on March 13, 2017
Verified Purchase
O livro apresenta uma parte histórica, aonde o autor destaca alguns pontos da cultura tailandesa. Também, existe uma parte do livro que fala sobre os utensílios, etc. As receitas estão divididas por tópicos e são em grande número. Só não dei 5 estrelas pois o livro poderia ter um número maior de fotos.
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