Thailand: The Cookbook
Thai cuisine is richly infused with flavours from China, Malaysia and Burma
Thai
Migration has left a lasting impression on Thai cuisine. Noodles, a mainstay of the Thai diet, were introduced by Chinese immigrants. Desserts based around egg yolks can be traced back to seventeenth-century Portuguese. As for chiles and tomatoes, these were introduced to Southeast Asia at the beginning of the sixteenth century by the Spanish, following their conquest of the Americas.

There are closer, cross-border influences. Burmese-style curries feature in the North, while dishes of Malaysian Muslim origin can be found in the South. Buddhism also informs many aspects of Thai life. Wherever you are in Thailand, the presence of monks draped in their saffron-colored habits escapes no one. As they walk, they gather the food offerings made by the faithful. Many dishes are traditionally made at certain times of the year for a cultural or religious festival. Red Glutinous Rice with Sesame Seeds for example, is usually cooked during Songkran, the Buddhist festival that marks Thailand's new year.

The final influence on Thai cuisine is the country's striking and varied landscape. Thailand is home to the mountains of Chiang Rai, the coastal areas of Krabi and Songkhla, and the arid region of the Central Plains surrounding Bangkok, all of which nurture different plants and animals, giving rise to a cuisine that's rich, varied, and regionally specific.

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Thailand: The Cookbook

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.