The Food of Thailand Book

The Food of Thailand is a comprehensive introduction to one of the world's great cuisines. Thailand has an increasingly well-known and much-loved repertoire of dishes, some more familiar than others. Join our culinary journey from the street snacks found in Bangkok's markets to the seafood freshly cooked on the beaches of the Gulf of Thailand, and meet the locals, from the sweet-makers of Phetchaburi province to the rice-growing hill tribes of the northern region. Discover the myriad 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.

Each recipe is photographed as it is made, and is accompanied by pictures of techniques, equipment and ingredients. Stunning photographs shot in Thailand help the reader to choose and identify produce, from vegetables and flavorings fresh from the market to street snacks, sweets and colorful and exotic fruits.

To partner with 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, and carving fruit. A glossary of food, cooking and equipment helps you source your ingredients and offers tips on substitutes.

Making The Food of Thailand

To research the The Food of Thailand photographer Alan Benson and food editor Lulu Grimes worked their way from southern Thailand up the isthmus of Kra to the border with Laos. In each place, from roadside barbecues to grand hotels, they photographed food, met producers, talked to locals and sampled the cuisine. This enabled them to write with first-hand experience about a country with a long and illustrious culinary history.

Recipes were provided by Oi Cheepchaiissara,a Thai food writer, food artist and caterer who teaches Thai cooking in London.