Thai food = Arharn Thai / David Thompson ; with photography by Earl Carter.
Material type: TextPublisher: Berkeley, Calif. : Ten Speed Press, [2002]Copyright date: ©2002Description: xiii, 673 pages : illustrations ; 25 cmContent type:- text
- unmediated
- volume
- 1580084621
- 9781580084628
- Arharn Thai [Parallel title]
- 641.59593 21
- TX724.5.T5 T4924 2002
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.59593 THO (Browse shelf(Opens below)) | 1 | Available | A410417B |
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641.59593 MIN The best of regional Thai cuisine / | 641.59593 SHA Delightful Thai food / | 641.59593 SHA Delightful Thai food / | 641.59593 THO Thai food = Arharn Thai / | 641.59593 YU Cracking the coconut : classic Thai home cooking / | 641.59594 XAY Taste of Laos : Lao/Thai recipes from Dara Restaurant / | 641.59597 PHA Pleasures of the Vietnamese table : recipes and reminiscences from Vietnam's best market kitchens, street cafés, and home cooks / |
"A Kirsty Melville book.".
Includes bibliographical references (pages 632-641) and index.
"Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Since that fateful trip some 20 years ago, Thailand has become David's second home. Working alongside cooks who perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation. The result is THAI FOOD, the most comprehensive account of this ancient and exotic cuisine ever published in English. David writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages. Although all the classic, well-loved recipes are here, this magnum opus features hundreds of lesser-known but equally authentic and delicious Thai dishes that will inspire cooks to go beyond green curry chicken and Thai fish cakes. David's passion and conviction are infectious; complemented by Earl Carter's superb photography, THAI FOOD captures all aspects of the dynamic Thai culture and cuisine. Ten years in the making, this groundbreaking work is one of the cookbook publishing events of the decade. The author's London restaurant, nahm, received a Michelin star in 2002, making it the first Thai restaurant to receive such an honor. Photographed at David's restaurants in Sydney and London, and on location in Thailand, Earl Carter's superb images capture both the essence of Thai food and its rich cultural milieu.__Awards2003 James Beard Award Winner2003 IACP Award WinnerReviews"Stands out, dauntingly massive, brilliantly magisterial, and, at the same time, bustling with charm, observations, life." --Saveur_"[S]et a new standard for Asian cookbooks."--Saveur (Top 100 Home Cook Edition)"--Publisher description.
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