Thai Food: [A Cookbook]

David Thompson’s Thai Food is a comprehensive volume that combines culinary history with practical instruction. The author draws on his experience working in royal palaces to document traditional recipes passed down through generations. This magnum opus covers the country’s socioeconomic groups, known as muang, and explores the nation's culinary past. It includes detailed chapters on snacks and street foods, offering readers a wide array of options beyond standard dishes like green curry chicken or Thai fish cakes. The text is organized to encourage experimentation while maintaining respect for historical stewardship. Thompson writes with erudition that invites cooks to engage deeply with the ingredients and techniques. Earl Carter’s photography captures the essence of Thai culture and cuisine, taken at locations in Sydney, London, and Thailand itself. The book features hundreds of lesser-known but authentic dishes alongside classic favorites. This work suits those interested in the academic and cultural dimensions of Thai cooking. It is less suitable for readers seeking quick weeknight meals or simplified instructions. Thompson’s background as a chef who opened the Michelin-starred restaurant nahm in London grounds the recipes in professional practice. The James Beard and IACP awards recognize its impact on the field. Readers will find a dense, scholarly approach to an ancient cuisine that rewards patience and study.