Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute and he ended up in Bangkok, where he was seduced by the people, their culture and cuisine. Since that fateful trip some 20 years ago, Thailand has become his second home.

Working alongside cooks who had perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation - before they were eroded, altered and modernised beyond all recognition.

The result is Thai Food, the most comprehensive account of this ancient and exotic cuisine ever published in English. David Thompson writes with passion and conviction about a unique style of cooking that he believes to be one of the world's greatest cuisines. Complimented by Earl Carter's superb photography. Thai Food captures all aspects of this diverse culinary culture.

Widely acclaimed as an expert on Thai food, David Thompson is one of Australia's foremost chefs, restaurateurs and cookery writers. He is also an eloquent ambassador for Thai culture. His Sydney restaurants, the acclaimed Darley Street Thai - now closed - and the perennially popular Sailors Thai, have increased the awareness and appreciation of authentic Thai cooking. In July 2001 he opened nahm, in London's Halkin Hotel. Seven months later, it gained a Michelin star, making nahm the first Thai restaurant to attain such an award. Currently David Thompson is consulting with the prestigious Suan Dusit College in Bangkok on the preservation of Thai culinary heritage.

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Thai Food by David Thompson