--- product_id: 1703785 title: "Thai Food" price: "€ 79.47" currency: EUR in_stock: true reviews_count: 13 url: https://www.desertcart.at/products/1703785-thai-food store_origin: AT region: Austria --- # Thai Food **Price:** € 79.47 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Thai Food - **How much does it cost?** € 79.47 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.at](https://www.desertcart.at/products/1703785-thai-food) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Since that fateful trip some 20 years ago, Thailand has become David's second home. Working alongside cooks who perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation. The result is THAI FOOD, the most comprehensive account of this ancient and exotic cuisine ever published in English. David writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages. Although all the classic, well-loved recipes are here, this magnum opus features hundreds of lesser-known but equally authentic and delicious Thai dishes that will inspire cooks to go beyond green curry chicken and Thai fish cakes. David's passion and conviction are infectious; complemented by Earl Carter's superb photography, THAI FOOD captures all aspects of the dynamic Thai culture and cuisine. • Ten years in the making, this groundbreaking work is one of the cookbook publishing events of the decade. • The author's London restaurant, nahm, received a Michelin star in 2002, making it the first Thai restaurant to receive such an honor. • Photographed at David's restaurants in Sydney and London, and on location in Thailand, Earl Carter's superb images capture both the essence of Thai food and its rich cultural milieu. Awards2003 James Beard Award Winner 2003 IACP Award Winner Reviews “Stands out, dauntingly massive, brilliantly magisterial, and, at the same time, bustling with charm, observations, life.” —Saveur “[S]et a new standard for Asian cookbooks.” —Saveur (Top 100 Home Cook Edition) Review: David Thompson is to Thai Cuisine what Elizabeth David is to French Cuisine - When I first came across this book in the stores, I have to admit I was highly skeptical about the authenticity of the recipes contained in this book....was it by another Westerner who declared himself an expert on Thai food after one or two short vacations to the country? An Australian restaurateur you say? With an award-winning restaurant in London? Was the award judged by Thai people? Thailand has a rich culinary heritage which has, in part, been shaped by foreign influences. Thai food in turn is a highly complex intermingling of tastes: salty, sour, sweet, spicy and umami (a Japanese term to indentify the 5th 'taste'). Furthermore it is a fairly impenetrable cuisine least of all because of the language barrier and the mysterious ingredients. To top things off this book was written by a non-Thai. That said, my initial concerns turned out to be completely unfounded and I am happy to say that this is one book that I would wholeheartedly recommend to anyone who is serious about real Thai food. Needless to say, the book extends far beyond just Tom Yum Kung and Pad Thai! At the beginning of the book, Thompson gives a brief (but highly informative)introduction to Thailand and its history, religion and regional cuisine which sets the tone for the rest of the book. There is also a whole chapter about the most common cooking techniques as well as ingredients. His recipes are written in a fairly conversational manner, which I really like, and, most importantly, he does not advocate taking shortcuts or making substitutions which the Thais wouldn't normally make/take themselves. Thompson clearly explains in his introduction that his reason for doing this is so that he doesn't compromise his goal of accurately capturing the Thai cuisine. Personally I don't understand the other reviewer's gripes about ingredients being hard to find! Don't bother cooking those recipes then!?! Anyway I digress....the recipes produce highly authentic and tasty results. I have travelled extensively in Thailand and the results I've had with this book match my wonderul dining experiences there. One final point to bear in mind: some recipes are laborious, others less so. However, that is keeping with the true spirit of the Thai cuisine! In short, this is an excellent book well worth the space on your bookshelf. I'll even add that it'll probably become a classic cookbook! Review: This is the "bible" for Thai cooking - This book is almost 700 pages long and goes into detail about every aspect of Thai cooking. I haven't finished reading it yet -- that may be a few years away! -- but I have read enough to see that it is solid and extremely well-informed. This is NOT an amateur effort. For example, one thing that may seem "backwards" to foreigners is the very idea that when you are eating, you are eating RICE. Those other dishes that go with the rice -- the curries, soups and salads that people rave about -- are generically known as "kab khaaw" -- "with rice." The author gets this point absolutely right. Another point of distinction: where other books may mention sticky rice and jasmine rice, this book has a CHAPTER devoted to the history and cultivation of rice. The only downside is that the recipes can be extraordinarily complex and time-consuming, not such a swell idea if you are cooking for one. On the other hand, if you're a member of the royal family, or simply very rich, you can have it all done for you. It's one of the reasons food is getting simpler these days: you have to do it yourself or pay someone else to do it for you. And is it worth working ten hours to enjoy ten minutes of wonderful food? Still, all this says nothing against this book, which is a flat-out masterpiece. And some of the recipes are so tempting that I'll probably give them a go, sooner or later. At the very least, the author has written down true Thai recipes for future generations, and deserves huge credit for that. The photographs are superb as well. For those who only occasionally aspire to the summit, I still recommend Real Thai: The Best of Thailand's Regional Cooking for everyday use. This would be for people who actually buy their curry pastes ready-made at the market, rather then whomping them up at home. In any case, if you have these two books, it's very hard to go wrong. Highest possible recommendation! ## Images ![Thai Food - Image 1](https://m.media-amazon.com/images/I/81McfJoJk1L.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ David Thompson is to Thai Cuisine what Elizabeth David is to French Cuisine *by C***E on August 3, 2006* When I first came across this book in the stores, I have to admit I was highly skeptical about the authenticity of the recipes contained in this book....was it by another Westerner who declared himself an expert on Thai food after one or two short vacations to the country? An Australian restaurateur you say? With an award-winning restaurant in London? Was the award judged by Thai people? Thailand has a rich culinary heritage which has, in part, been shaped by foreign influences. Thai food in turn is a highly complex intermingling of tastes: salty, sour, sweet, spicy and umami (a Japanese term to indentify the 5th 'taste'). Furthermore it is a fairly impenetrable cuisine least of all because of the language barrier and the mysterious ingredients. To top things off this book was written by a non-Thai. That said, my initial concerns turned out to be completely unfounded and I am happy to say that this is one book that I would wholeheartedly recommend to anyone who is serious about real Thai food. Needless to say, the book extends far beyond just Tom Yum Kung and Pad Thai! At the beginning of the book, Thompson gives a brief (but highly informative)introduction to Thailand and its history, religion and regional cuisine which sets the tone for the rest of the book. There is also a whole chapter about the most common cooking techniques as well as ingredients. His recipes are written in a fairly conversational manner, which I really like, and, most importantly, he does not advocate taking shortcuts or making substitutions which the Thais wouldn't normally make/take themselves. Thompson clearly explains in his introduction that his reason for doing this is so that he doesn't compromise his goal of accurately capturing the Thai cuisine. Personally I don't understand the other reviewer's gripes about ingredients being hard to find! Don't bother cooking those recipes then!?! Anyway I digress....the recipes produce highly authentic and tasty results. I have travelled extensively in Thailand and the results I've had with this book match my wonderul dining experiences there. One final point to bear in mind: some recipes are laborious, others less so. However, that is keeping with the true spirit of the Thai cuisine! In short, this is an excellent book well worth the space on your bookshelf. I'll even add that it'll probably become a classic cookbook! ### ⭐⭐⭐⭐⭐ This is the "bible" for Thai cooking *by G***H on April 17, 2012* This book is almost 700 pages long and goes into detail about every aspect of Thai cooking. I haven't finished reading it yet -- that may be a few years away! -- but I have read enough to see that it is solid and extremely well-informed. This is NOT an amateur effort. For example, one thing that may seem "backwards" to foreigners is the very idea that when you are eating, you are eating RICE. Those other dishes that go with the rice -- the curries, soups and salads that people rave about -- are generically known as "kab khaaw" -- "with rice." The author gets this point absolutely right. Another point of distinction: where other books may mention sticky rice and jasmine rice, this book has a CHAPTER devoted to the history and cultivation of rice. The only downside is that the recipes can be extraordinarily complex and time-consuming, not such a swell idea if you are cooking for one. On the other hand, if you're a member of the royal family, or simply very rich, you can have it all done for you. It's one of the reasons food is getting simpler these days: you have to do it yourself or pay someone else to do it for you. And is it worth working ten hours to enjoy ten minutes of wonderful food? Still, all this says nothing against this book, which is a flat-out masterpiece. And some of the recipes are so tempting that I'll probably give them a go, sooner or later. At the very least, the author has written down true Thai recipes for future generations, and deserves huge credit for that. The photographs are superb as well. For those who only occasionally aspire to the summit, I still recommend Real Thai: The Best of Thailand's Regional Cooking for everyday use. This would be for people who actually buy their curry pastes ready-made at the market, rather then whomping them up at home. In any case, if you have these two books, it's very hard to go wrong. Highest possible recommendation! ### ⭐⭐⭐⭐⭐ A real insight into Thai cooking for the serious enthusiast! *by F***I on June 2, 2003* I recommend this book only for serious enthusiasts who are truly passionate about authentic Thai cooking/food and are not looking for quick, adapted recipes! Having enjoyed authentic Thai food during my trips to Thailand, I am repeatedly disappointed with the adapted versions found in most local restaurants here. Since I am an avid cook, I have been experimenting to replicate the dishes I had in Thailand. After some research I found David Thompson's "Thai Food" to be a rare find. Most Thai cook books I have come across provide adapted recipes with shortcuts and suggested substitutes for ingredients! How dreadful! Undoubtedly, Thai food involves much effort and can even be tedious. But the taste is well worth it. More importantly, ingredients in Thai cooking CAN NOT be substituted if the REAL flavor and aroma are to be achieved. For example, if you are going to substitute regular ginger for galangal (Thai ginger), or lime zest for kaffir lime zest, as many books suggest - you may as well not cook Thai food! This is what sets David's book apart from the rest - he sticks to the real stuff! He painstakingly explains all the details of real Thai cooking, discussing each ingredient and various techniques followed by the recipes. While some recipes are quite cumbersome or require ingredients which are not easily available, the book is worth the insight it provides into authentic Thai cuisine. Once you understand the basics, you can be creative by combing basic Thai ingredients with techniques and create your own recipes without straying from the flavors, tastes and aroma of REAL Thai cuisine! One complaint however: where is the recipe for Yum Woon Sen?? --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.at/products/1703785-thai-food](https://www.desertcart.at/products/1703785-thai-food) --- *Product available on Desertcart Austria* *Store origin: AT* *Last updated: 2026-06-08*