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Modern Thai Food: 100 Simple and Delicious Recipes from Sydney's Famous Longrain Restaurant Hardcover – May 15, 2007

4.4 out of 5 stars 11 customer reviews

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Editorial Reviews

Review

"A singular blend of Thai and modern Australian food." —David Thompson, from his foreword --This text refers to the Paperback edition.

About the Author

Martin Boetz's interest in cooking was inspired by his grandmother. He is head chef and co-owner of Longrain, and lives in Australia.

Sam Christie has worked for Terence Conran at Quaglino's in London, and for Tetsuya Wakuda at Tetsuya's in Sydney. He is sommelier, maitre d' and co-owner of Longrain.
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Product Details

  • Hardcover: 176 pages
  • Publisher: Periplus Editions (May 15, 2007)
  • Language: English
  • ISBN-10: 0794604870
  • ISBN-13: 978-0794604875
  • Product Dimensions: 10.7 x 9 x 0.9 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #658,252 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover
MODERN THAI FOOD gathers innovative Thai dishes from Sydney's Longrain Restaurant and the creations of Chef Martin Boetz, who provides 100 of his favorite dishes adjusted for home cooks. From a Crisp Roast Duck and Lychee Salad and a Stir-Fried Squid with Light Curry Sauce to Smoked Trout Salad with Sweet Thai Dressing, this packs in many recipes created by chef Boetz, not to be found in any competing Thai cookbooks, and is a top pick for any who already cook Thai cuisine and seek new directions, especially for lending libraries strong in ethnic cuisines.

Diane C. Donovan
California Bookwatch
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Format: Paperback Verified Purchase
If you are looking for a higher end cookbook this may be for you. If you are wanting an everyday cookbook it isn't the one (i.e. Red Duck Curry) I cook for one and i would not cook anything in this book. I was looking for more everyday recipes, my mistake. Nice book though.
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Format: Paperback Verified Purchase
Went to Thailand this year and attended a cooking school in Chaing Mei - the recipes in this book are superb and easy to prepare. Hosted a Pan-Asian dinner at my home - and gave a copy to guests. Love it.
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Format: Paperback Verified Purchase
My favourite dishes come from this cookbook. They take some time but the results are worth it, and the pastes can be frozen and used to make multiple dishes.
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Format: Hardcover
QUICK REVIEW...I AM AM MID LEVEL THAI COOKER AS OF NOW....I FOUND THIS BOOK HELPFUL WITH SOME DIVERSE RECIPES THAT SEEM OFF THE PATH...AND THAT IS INTRIGUING TO ME! ONLY ABOUT 1/3 OF THE RECIPES HAVE PICTURES; WHICH I DONT LIKE. I PREFER SEEING THEM IN FULL SINCE MOST OF THESE ITEMS ARE NOT SERVED AT THE LOCAL THAI RESTAURANT. (MT FAV THAI BOOK IS "GREATEST EVER THAI"....PICS OF COOKING STEPS AND FINAL PRODUCT FOR ALL RECIPES!). MODERN THAI FOOD IS A LARGE BOOK, TABLE SIZED, AND SHOULD GIVE YOU SOME NEW DIRECTIONS FOR YOUR THAI EXPERIENCE. THE STIR FRY SQUID WAS GREAT; SAME FOR THE SALT & PEPPER CALAMARI WITH GINGER SOY.....A GOOD BOOK FOR YOUR GROWING COLLECTION.
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Format: Paperback Verified Purchase
not enough explenation in recipes, it is more for home cooking not for profetionals. i was expecting to learn more about thai food
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