Full Description
A groundbreaking work from Kay Plunkett-Hogge, where she explores her homeland to uncover Thai cuisine in all its regional diversity, and looks to the future of Thai food.
'Not just erudite, elegant and filled with recipes that comfort, thrill and delight. But a fascinating study of Thai history and culture, seen through the kitchen window. A bona fide modern Thai classic.' - Tom Parker Bowles
Discover the rich diversity of Thai cuisine with SIAM, where acclaimed food writer Kay Plunkett-Hogge takes you on a journey through the Kingdom's culinary landscapes. From the hilltribe communities in the far north to the Perakanese flavors of the south, Kay reveals how borders are merely backdrops to a vibrant culinary tapestry shaped by various influences, including Portuguese, Persian, Chinese, and Indian.
Born in Thailand and fluent in Thai, Kay has curated over 100 recipes, learning from home cooks and chefs across the nation. Each section features Kay's inimitable humour and insightful essays on the idiosyncrasies of Thai cooking and dining. Chapters include: Rice & Noodles, Curries, Soups, Stir-Fried & Deep-Fried; Grilled, Steamed & Baked; Yums, Larps & Tums; Relishes & Dipping Sauces and Sweet Things.
As a melting pot of flavours, Thai cuisine is ever-evolving. Thai food is influenced by many of its neighbouring states - Burma, Laos, Cambodia and Malaysia, but also Vietnam, India, Indonesia and beyond. In Bangkok especially, regional dishes intertwine to create exciting new culinary experiences. SIAM boldly looks to the future, showcasing innovative fusions with Italian, Mexican and French cuisines, all with a distinctive Thai twist.
With contributions from Michelin-starred chefs and renowned restaurants and bars from across the world, this one-of-a-kind cookbook celebrates the dynamic spirit of Thai food, proving it's always ready to embrace global influences and turn them into something uniquely Thai.
