"A singular blend of Thai and modern Australian food."—David Thompson, from his foreword
Martin Boetz was born in Germany and moved to Australia with his family as a young child. His interest in cooking began early, his greatest influence being his grandmother and her home-style cooking. He has worked in kitchens in Australia and overseas; it was at David Thompson's Darley Street Thai that he was first introduced to Asian-style cooking. He is head chef and co-owner of Longrain.
Sam Christie was born and raised in Sydney, and began his career at The Bayswater Brasserie, Kings Cross, as a cocktail barman while still in his teens. He 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.
I loved it. Easy to read. Explanations are good. Food is delicious. I would recommend this book for beginner Thai Food cooks.Published on August 6, 2013 by Anita Burns
What I like:
The basics section of the book contains recipes for all sorts of curry paste, chili jam, spiced vinegars etc. Read more
Nice clean copy of a used book. Varied recipes give a taste of Thai. Some ingredients may be hard to find. Gives instructions for making basic sauces which is helpful.Published on March 17, 2010 by FloridaCoast