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Thai food

Thai food
Thai foodThai foodThai food
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39,83 €

Author: David Thompson
Earl Carter (photographs)
Availability: 10 días
Language: Inglés
Format: Tapa dura, 674 pp, 17,5x25 cm
Publisher: Ten Speed Press, 2002, 1580084621
Features: Fotografías a color
Publisher review:
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.

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 some 20 years ago, Thailand has become his second home. Working alongside a cook who had inherited her craft from a Thai palace, 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 and his acclaimed restaurant in London, Nahm was the first Thai restaurant to be awarded a Michelin star, he has increased the awareness and appreciation of authentic Thai cooking worldwide. He currently lives in London and Bangkok, where he will soon be opening a new restaurant. He is author of:
- Thai food (in French Le livre de la cuisine thaïe).
- Thai street food.

Awards:
- 2003 IACP (International Association for Culinary Professionals) Cookbook Award for Design.

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