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Modern Thai Food: 100 Fabulous Thai Recipes for Contemporary Cooks Paperback – September 10, 2011


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Product Details

  • Paperback: 176 pages
  • Publisher: Tuttle Publishing; Paperback with Flaps edition (September 10, 2011)
  • Language: English
  • ISBN-10: 0804842299
  • ISBN-13: 978-0804842297
  • Product Dimensions: 8.8 x 0.5 x 10.5 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #447,604 in Books (See Top 100 in Books)

Editorial Reviews

Review

"A singular blend of Thai and modern Australian food."—David Thompson, from his foreword

About the Author

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.

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Customer Reviews

4.3 out of 5 stars
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Most Helpful Customer Reviews

8 of 10 people found the following review helpful By Midwest Book Review on December 4, 2007
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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1 of 1 people found the following review helpful By Jeffrey Pineda on September 8, 2013
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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1 of 1 people found the following review helpful By Lucy M. Ferris on January 26, 2013
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
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: Hardcover Verified Purchase
I loved it. Easy to read. Explanations are good. Food is delicious. I would recommend this book for beginner Thai Food cooks.
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