With contributions from 20 master chefs in the cuisine, including notable culinary personalities such as Ken Hom, David Thompson, Neil Perry, Philippa Kingsley, and chefs from the Blue Elephant Cookery School, this compendium of 120 modern and traditional Thai recipes is both a perfect introduction and a fine master course in the delicious cuisine of Thailand.

The Thai Table includes a brief history of Thai cuisine, a primer on techniques, utensils, and terms, and of course fabulous recipes ranging from the authentic and traditional to vibrant, modern interpretations of this alluring and fascinating cuisine.

Lavishly designed and photographed recipes include: Massaman Beef Curry; Spicy Vegetable Salad; and Green Tea Noodles with Home Made Curry Broth.

Chapter Headings - History of Thai Cuisine - Cooking techniques, utensils and terms - Weights and Measures - Recipes - Vegetables and Salads - Rice and Noodles - Beef, Pork and Lamb - Poultry - Fish and Seafood - Curries, pastes and dips

About the Author

Born to a family that can trace its heritage to Chinese, Thai, Indian and Malay antecedents, and having being an exponent of most Asian cuisines for more than 40 years, Terry Tan is well-schooled to introduce Thai cuisine in this book. As author of some dozen Asian cookbooks, Terry also offers 60 of his treasured Thai recipes, most being simple and easy to prepare, and some tweaked with modern interpretations, and others rich with multi-cultural elements.

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