Thai cuisine is based on simple, fresh ingredients. Many, such as fresh root ginger, garlic and soy sauce, will be familiar to many cooks, but others - galangal, lemon grass, kaffir lime leaves, plum sauce - may be less familiar.
The introduction offers a guide to these traditional Thai flavourings, with advice and information on special ingredients, equipment and techniques.
This stunning book is a visual and culinary tour of the fiery, exotic, mysterious and enormously satisfying world of Thai food and flavours - it is a must for anyone with a passion for adventurous cooking who is looking for a delicious new challenge.
