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Thai Food
Stock Photo: Cover May Be Different

Thai Food Hardcover - 2002

by Thompson, David

  • Used

Thompson's collection of Thai cooking lore, history and recipes is comprehensive and all-inclusive. Includes a description of the country, its various socioeconomic groups (called muang) and its culinary history. A chapter on snacks and street foods offers additional tasty choices. Color photos.

Description

UsedGood The cover has visible markings and wear. .
UsedGood The cover has visible markings and wear.
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Details

  • Title Thai Food
  • Author Thompson, David
  • Binding Hardcover
  • Edition 1st
  • Condition UsedGood The cover has visible markings and wear.
  • Pages 688
  • Volumes 1
  • Language ENG
  • Publisher Ten Speed Press, Berkeley, California, U.S.A.
  • Date 2002-08-27
  • Illustrated Yes
  • Features Bibliography, Illustrated, Index
  • Bookseller's Inventory # 49FUKR0025M3_ns
  • ISBN 9781580084628 / 1580084621
  • Weight 4.1 lbs (1.86 kg)
  • Dimensions 9.79 x 7.01 x 1.77 in (24.87 x 17.81 x 4.50 cm)
  • Themes
    • Cultural Region: Asian - General
    • Cultural Region: Southeast Asian
  • Library of Congress subjects Cookery, Thai, Thai cooking
  • Library of Congress Catalog Number 2002018117
  • Dewey Decimal Code 641.5

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From the publisher

DAVID THOMPSON is one of Australia'¬?s foremost chefs, restaurateurs, and cookery writers. He is also an eloquent ambassador for Thai food and culture. His Sydney restaurants, the acclaimed Darley Street Thai and the perennially popular Sailors Thai, have increased the awareness and appreciation of authentic Thai cooking. In July 2001, he opened nahm in London'¬?s Halkin Hotel. Seven months later, nahm was awarded a Michelin star. Currently David Thompson is consulting with the prestigious Suan Dusit college in Bangkok on the preservation of Thai culinary heritage. He divides his time between London and Bangkok.

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Citations

  • Library Journal, 09/15/2002, Page 86
  • Publishers Weekly, 06/03/2002, Page 85

About the author

DAVID THOMPSON is one of Australia's foremost chefs, restaurateurs, and cooking writers. He is also an eloquent ambassador for Thai food and culture. His Sydney restaurants, the acclaimed Darley Street Thai and the perennially popular Sailors Thai, have increased the awareness and appreciation of authentic Thai cooking. In July 2001, he opened nahm in London's Halkin Hotel. Seven months later, nahm was awarded a Michelin star. Currently David Thompson is consulting with the prestigious Suan Dusit college in Bangkok on the preservation of Thai culinary heritage. He divides his time between London and Bangkok.