#10

Thai Food — David Thompson

673 pages of authentic Thai technique. James Beard Award winner.

Thompson spent decades studying in Thailand, from Thai cooks, covering hand-pounded curry pastes and the hot-sour-sweet-salty balance in every dish. This James Beard Award winner includes techniques like charring chili for nam prik that are often skipped in Western-published cookbooks. It treats Thai cuisine with a level of ingredient and technique detail French cooking has long enjoyed in English-language cookbooks.

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