Classic Thai Cuisine [Paperback]

David Thompson (Author), Helen Semmler (Illustrator)

Book Description

Publication Date: September 1, 1993

A celebration of the Thai people and their cuisine, this unusual approach to Thai cooking discusses the important role history and culture have played in the development of Thai food. Emphasizes light and healthy dishes. Includes advice on buying ingredients, storage, and substitutes. Full-color illus.

Editorial Reviews

From Booklist

The contrasting tastes and textures of dry, wet, sour, sweet, hot, mild, crisp, and soft, which comprise Thai dishes, have given this cuisine an increasing popularity in the U.S. Thompson presents classic recipes in three main sections, with appetizers given a separate chapter, followed by snacks and noodles and finally main dishes and desserts. There is very little repetition; each unique recipe contains new and useful background about ingredients, a history of the dish, serving suggestions, and a lively watercolor illustration. Both the English name and the authentic name are given for each dish. The glossary is quite complete, with lengthy explanations about selection, freshness, substitutions, and preparation. This flexible cuisine with its wonderful balance of flavors and textures is well served by the format presented here, useful for both beginner and the more experienced cook. Iva Freeman

Product Details

• Paperback: 142 pages
• Publisher: Ten Speed Press; F edition (September 1, 1993)
• Language: English
• ISBN-10: 0898155630
• ISBN-13: 978-0898155631
• Product Dimensions: 9.4 x 7.3 x 0.5 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #866,857 in Books (See Top 100 in Books)
  • #95 in Books > Cookbooks, Food & Wine > Regional & International > Asian > Thai

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Customer Reviews

Most Helpful Customer Reviews

18 of 18 people found the following review helpful:

5.0 out of 5 stars The best Thai cookbook, with an education thrown in., March 6, 2000

By 

Stephen Foster (Seattle, WA United States, via Scotland) - See all my reviews
(VINE VOICE)    (REAL NAME)   

This review is from: Classic Thai Cuisine (Paperback)

This was my 8th Thai cookbook, when I thought it unlikely there was much else for me to learn.

Little did I know! The book is laid out beautifully, with (mostly) one recipe to a page. There are no photographs, but the gorgeous illustrations by Helen Semmler more than make up for them. Each recipe is preceded with a short, instructive commentary.

The recipes themselves ... if you are the type of person who, when in a new restaurant, will look for a dish you are not familiar with and smile broadly when told: "Oh, you wouldn't like that," then you MUST track down a copy of this book. There are more unusual and unique dishes, and new tastes, in this slim volume than in all the rest of my Thai cookbooks together.

This is my textbook when I teach Thai cuisine. I used to feel like an impostor when Thai natives would sometimes take my class - not any more! I just lead off with "Nam Prik Kai Kem" (relish of salty duck eggs with fresh vegetables - it might take you several years to acquire a taste for it) to establish my credentials.

Especially interesting are the primitive dishes, like Gaeng Som Pla Tua Fak Yaew (sour orange curry with snake beans), that date from before chilies were introduced to Thailand by the Portuguese. It is fascinating to make some of the historical dishes completely authentically -- without chilies and using only pepper for heat.

One particular Royal Thai appetizer, Saeng Wa Gung Pao, aptly described by Mr. Thompson as: "the quintessence of good Thai food," is the single finest dish I have ever made - well worth the trouble of tracking down the ingredients. Royal Thai cuisine is not yet well known in America, which is a crying shame. One Royal Thai recipe that I haven't yet tried, Kao Chae (perfumed rice with garnishes) lists 61 ingredients!

Mr. Thompson's more familiar dishes, like the Red, Green, and Mussaman curries, are also several cuts above the norm. No canned curry pastes here! However, that brings up another thought: this is not an everyday cookbook for production-line family meals. For all the accolades I'm heaping on it, I find I use the book infrequently. When I NEED to make a meal, I usually turn to canned pastes and something like Charmaine Solomon's book. When I choose to take an entire day to play in my kitchen, I reach for my mortar and pestle, and this book.

A final note: Amazon has this David Thompson mixed up with the prolific writer of Westerns, so the link on this page to "an interview with David Thompson," if followed, will not teach you anything about Thai cuisine.

5.0 out of 5 stars Super Authentic, February 10, 2011

By 

JC - See all my reviews

Amazon Verified Purchase

This review is from: Classic Thai Cuisine (Paperback)

I searched on line for cook books that touched on authentic Thai cuisine. David Thompson came up as someone who had experienced the culture thoroughly. I searched for a copy of Classic Thai cuisine on Amazon and found a cheap used copy. After receiving it and reading the recipes I found that the recipes are "Super" authentic. So much so that I don't know where to get some of the ingredients. When I do find a source...Oh boy, will I be doing some really authentic Thai cooking.