The verb ‘to eat’ in Thai ("kin khâo") literally translates as ‘to eat rice’, so it’s no surprise that a big bowl forms the base of most meals, with a combination of small meat and vegetable dishes served alongside it. Jasmine rice is common in the south, with glutinous ‘sticky’ rice predominating in the north – also processed into glutinous rice flour, to form the base of various Thai sweets. David Thompson is famous for his writing on Thai food - particularly street food in his book Thai Street Food. And Phaidon's new book Thailand: The Cookbook is a beautiful introduction to Thai cuisine.
Thailand: The Cookbook includes more than 500 easy-to-follow, authentic recipes collected from the length and breadth of Thailand, including snacks and drinks; soups; salads; curries; stir-fries; noodle and rice dishes; grilled fish and meat dishes; and desserts. The recipes have been extensively researched, tested and fully updated for the western kitchen without diluting any of their authenticity. And that's why we've chosen to include a copy of the book along with a number of key Thai ingredients in our Authentic Thai Cooking Set (£39.50).
This competition is now closed - congratulations to Peter G who was the lucky winner.