This book, along with its companion, Thai Street Food, just does not get enough credit in North America, in my humble opinion. This is my personal secret weapon when it comes to cooking Thai food, a cuisine I have been obsessed with, ever since my adolescent backpacking around this gorgeous country. This in an uncompromising book, there are no shortcuts or 'quick' 'easy' recipes. It's obvious why Thompson is the doyenne of Thai cooking, his attention to detail and his careful sourcing and crediting of recipes is unparalleled. This book feeds my obsession with Thai cooking, but I also use it as a handy referencing guide when I do Thai cooking classes. I can't be without this book and it is a book that I am going to pass down to my daughter (as soon as I convince her that spice is not the enemy :))
Chef, food writer and broadcaster
This is my one-stop guide to the Thai Kitchen. Thompson writes with passion, attention to detail, and is respectful of centuries-old traditions. Each recipe opens a window to the wide range of Thai culinary cultures and every time I open his book I learn something new. There’s no other author that can persuade me to cross London in search of Asian celery and kaffir lime leaves. Nothing tops his outstanding green curry paste for its big bold flavour - it’s definitely worth persevering with all the peeling and pounding. This book belongs both in my kitchen and by my bedside.
A classic staple for Thai home cooking, and an essential one in my cookbook collection since I first visited Thailand and fell hard for the country’s people and food. My Thai cooking collection is supplemented by other great works but I find myself turning back to Thompson’s recipes to cross-check an ingredient list or confirm my thinking.
A bible. If you own only one book on Thai food, this is your purchase. A definitive compilation of meticulous research elevated to reference status. A culinary masterpiece of culture, history and of course, recipes. Many of Thompson’s dishes have become my ‘go to’ favourites for entertaining or buffets.
Author and celebrity cook
David used to have a wonderful restaurant in Sydney and has devoted much of his life to discovering the rich traditions of the Thai kitchen in truly authentic tastes, with many traditional recipes from Thailand’s royal kitchens.
Blogger and cookbook author
It's a classic for a reason - it's well-researched and delivers proper Thai food. I also enjoy seeing how many Northern Thai dishes overlap with Burmese ones. Its nifty ribbon dividers help you bookmark favourite recipes.
Like Roden, Thompson is a cultural conduit. A fascinating, meticulously researched masterpiece that beautifully celebrates one of the world's most complex and captivating cuisines.
This is the seminal book on Thai food. The sheer depth of research is astounding, and the recipes excellent. My copy is falling apart and spattered with stir-fry juices.
This is just such a comprehensive guide, led by someone who clearly has a broad, deep knowledge, understanding and passion for the food of his adopted home.
Chef and food writer
I spent some of my childhood in Thailand. This was the first and remains the most comprehensive book on Thai food you will find. A true revelation.
Restaurant Critic, Food Writer and Broadcaster
The greatest work on Thai food in the English language, this is filled with scholarship, wit, erudition and near exhaustive regional recipes.
General Manager, The Hoxton, London
My copy is covered in food as it spends most of the time on the work top with me (most days). It’s everyday-style cooking.
Journalist & food blogger
A classic in Southeast Asian cooking, and the most spot-on, comprehensive Thai cookbook I've encountered.
David's love and passion for Thai culture makes this book a fascinating read .
Beef at Flat Iron
A bible that changed the way I cook.
The essential book for non-Thais.
A bible. I should use it more.
Chef/Owner Pok Pok Restaurants
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Executive Chef, Mr. Wong, Ms G’s, Papi Chulo, El Loco
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