New Thai Food celebrates the delicious and unique cuisine with a focus on the essential balance between the sweet and sour, salty and bitter. A plethora of recipes await the adventurous cook: from starters to soups, salads, curries, seafood, meat and poultry, not to mention desserts. Included is a handy section on the basics of this vibrant fare. With ingredients and techniques to push the boundaries of the domestic pantry, New Thai Food starts you off with some good fish sauce, chillies and sugar.
Cooking methods are uncomplicated, relying instead upon the quality of ingredients. Readers will become acquainted with such starters as Galangal and Trout Roe or Betel Leaves with Smoked Trout, before moving on to a classic Green Papaya Salad or Red Duck Curry or, even, the Spiced Curry of Spatchcock with Chilli. Deliciously sweet endings abound with tapioca, palm sugar, durian and mango.
From old faves to new creations, Martin Boetz’s collection of Thai cooking is full of freshness and flavour.