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Recommended by

Michelle Peters-Jones

Food writer

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 :))

Drew Smith

Author and editor

Probably the best book to cover Asian food as yet, compiled by a great cook himself. Thompson also researched the kind of historic recipes that were handed down in families from mother to daughter. Some magnificent dishes here and flavor combinations like crab and galingale, whelks and chilli in a sticky chicken broth show that Thai cooking deserves to be ranked among the best in the world on any stage. One warning: it is not a recipe book to dip into, rather it is an evolving philosophy so be prepared to cook Thai all week. One dish tends to lead into another. Endless pleasure.

Roopa Gulati

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.

Brian Stewart

Podcast host

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.

Christopher Archambault

Chef

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.

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