Thai Street Food

Hardcover | 26 October 2009 | Edition Number 1

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It's hard to imagine a more knowledgeable and inspiring guide to the vibrant world of Thai street food than internationally renowned chef and Thai food expert David Thompson.

Join him on a whirlwind tour of the curry shops and stir-fry stalls of Thailand: a float on the canals of Bangkok, on the streets and in the markets – then try your hand at cooking the fast, fresh, and irresistible food that sustains a nation.

With Earl Carter's photo essays of Thai street life and exquisite food photography, Thai Street Food so effectively captures the atmosphere of Thailand's streets and markets it's as if you were there.

About the Author

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, their culture and cuisine. Since that fateful trip more than 25 years ago, Thailand has become his second home.

Working alongside venerable cooks who traced their skills back to the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation - before they were eroded, altered and modernised beyond all recognition.

David Thompson is now widely recognised as an authority on Thai food and culture. Through his award-winning books, Thai Food and Thai Street Food, and his acclaimed Nahm restaurants in London (the first Thai restaurant to be awarded a Michelin star) and Bangkok (which made its debut on the San Pellegrino list of the World's 50 Best Restaurants in 2012), he has increased the awareness and appreciation of authentic Thai cooking worldwide. He lives in London and Bangkok.

Industry Reviews

"This book is so divine it is difficult to tell whether it is an art book or a cooking book. The images are so fabulous you will swear you have walked off the plane and into Thailand when you fall into this book. You walk down the streets, greet passers-by, are invited into their homes, take meals with them, and then wander outside to the side walks, watching those at work as they prepare food, stretch noodles, catch fish and transport cargo on their bikes. Thompson starts with morning food, snacks mainly, deep fried and hand-held delectables, before launching into noodles for noon. Thompson evocatively describes the times of day, such as midday when 'covers are drawn, lights are dimmed, cats sleep and stallholders snooze'. The pages of this book are glossy for the recipes and matted for the dalliances onto the streets and this is a huge book, larger than A3 when open - I don't want to overstate it, but the overall effect is dazzling.

For each recipe Thompson gives the Thai name and history of the dish for example 'Pat Thai' emerged in 1930s and 40s under the military regime of Phibun who established a competition to get people eating noodles - and it was the winner. Now very popular with both Westerners and Thais, it is distinguished from Chinese noodles by its nutty, lemon taste. The addition of prawns is a gentrified version of the authentic original (which makes you realise why you are paying the extra $3.50 for them on a Friday night!).

Much of the book features seafood, especially curries and rice dishes. Chicken and beef certainly make a play, as do sweets involving many versions of coconut and banana. Beware: this is not your make-it-quick-and-easy book, this is your escape-to-a-far-away-place book, and I suggest you invite your best loved friends over to indulge in the wonder of the experience with you. Look out for moments featuring delicacies of the night, stir fries made to order, whole fish, soups, Chinatown, BBQ pork, dessert puddings, custards and sticky rice. In the final pages there is an index of all the photography, including what it is an image of. I simply can't rave enough!

Reviewed by Karen Coleman, Booktopia Buzz Editor"

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