Thailand: The Cookbook

by Jean-Pierre Gabriel, Sam Gordon (Translator), Boe's Pinto Ltd (Contribution by)

Overview

The food of Thailand is renowned the world over for its distinctive blend of hot, sour, sweet, and salty flavors, and Thailand: The Cookbook is the definitive guide to this much-loved cuisine.

Containing 500 recipes ranging from simple snacks and drinks to curries, stir-fries, and elaborate desserts, Thailand: The Cookbook shares the familiar—Massaman Curry, Phat Thai—as well as the less familiar—Pandan Pudding, Dragon Fruit Frappe—dishes of this vibrant and diverse country.

A series of introductory essays explore the fascinating history of Thai cuisine, as well as the remarkable regional differences. Helpful guidance on unusual ingredients and essential cooking techniques, meanwhile, guarantee that anyone can cook their favorite Thai dishes the authentic way.

Three years in the making, and involving exhaustive research and travel, Thailand: the cookbook is the work of author and celebrated photographer Jean-Pierre Gabriel. His breathtaking images of the Thai landscape, people, and food offer an unprecedented insight into Thai food culture.

Comprehensive and beautiful, Thailand: The Cookbook is for cooks of all abilities and anyone who wants to experience the real Thailand.

Product Details

ISBN-13:	9780714865294
Publisher:	Phaidon Press
Publication date:	05/05/2014
Pages:	528
Sales rank:	666,151
Product dimensions:	7.20(w) x 10.90(h) x 1.80(d)

About the Author

Jean–Pierre Gabriel, photographer and food writer, has spent over three years visiting every region of Thailand to collate and photograph this unique collection of recipes from authentic Thai cooks. During his travels Jean-Pierre visited Thai homes, markets and restaurants to sample delicacies that vary from simple street food to elaborate palace cuisine and bring them together in this unique volume.

Editorial Reviews

04/21/2014
Thailand has long been admired for its scenic landscape and flavorful cuisine, both of which are brilliantly showcased in this beautiful collection. Photographer Gabriel takes the reader on a journey to this rich and diverse country, sharing insights into regional differences, the secrets of the Thai kitchen, such as integrating the four tastes of salt, sweet, sour, and spicy, and traditional cooking tools. He includes 500 authentic recipes that will appeal to disparate palates. While roasted crickets and red ants might appeal to few Americans, glass noodle salad and spicy shrimp soup will please the masses. Gabriel also includes curries, stir fries, and desserts as well as soups, salads, and sauces. Rice and noodle recipes excel, from Thai pork fried rice with fried eggs to crispy rice noodles with herbs. Grilled, boiled, and fried dishes highlight proteins in flavorful combinations, such as grilled tilapia with spicy dips, crisp chicken and lemongrass, and steamed egg with shrimp and coconut milk. Gabriel’s luscious photos capture the beauty of Thailand’s people, food, and landscape and rounds out this stellar compilation. Armchair travelers and cooks at all levels will welcome this remarkable book. (May)

Publishers Weekly

'An unrivaled culinary record.' – Condé Nast Traveller

'The ultimate encyclopedia of Thai cuisine.' – Smithsonian

'Jean Pierre Gabriel's beautiful and ambitious Thailand: The Cookbook extracts 500 recipes from the country’s most seasoned home cooks. Your coffee table will thank you.' – Bon Appétit

'French author and photographer Jean Pierre Gabriel traveled in Thailand for three years to produce Phaidon's latest masterpiece, Thailand: The Cookbook. From street food to home cooking, it's a celebration of what makes Thai food culture truly special.' – Tasting Table

'Gabriel's luscious photos capture the beauty of Thailand's people, food, and landscape and rounds out this stellar compilation. Armchair travelers and cooks at all levels will welcome this remarkable book. . . a beautiful collection.' – Publishers Weekly

'Features obscure regional recipes ... fods you won't likely see on any North American menu.' – Globe and Mail

From the Publisher

06/15/2014
French author and photographer Gabriel's (Le Pain Quotidien) collection of 500 Thai recipes is massive and stunning—well worthy of any coffee table or display. Over three years, Gabriel traveled thousands of miles gathering regional recipes prepared by Thai men and women who cook every day. He's arranged these recipes (e.g., chicken and banana blossom salad, stir-fried blue crab curry, corn and pandan pudding) by course, and follows them with celebrity chef contributions and an ingredient glossary. Numerous full-page photographs invite readers to take in a wealth of Thai foods and gorgeous scenes from Gabriel's journey. VERDICT A wonderful gift for fans of Thai cuisine and culture, and highly recommended for regional and academic collections.

Library Journal