New Thai Food celebrates the delicious and unique flavours of Thai food – and always with a keen eye on the balance of the essential taste senses of sour, sweet, salty and bitter. Recipes cover starters, salads, soups, curries, seafood, meat and poultry and desserts – as well as a handy section on the basics of this cuisine. Although not everything might be found in a domestic fridge or cupboard, the ingredients and techniques are not complicated – they’re pitched to an adventurous cook keen to explore the vibrant tastes of Thailand. Get started with some good fish sauce, chillies and sugar – and you’re almost done. Starters include Betel Leaves with Smoked Trout, Galangal & Trout Roe, and Fish Cakes, while salads include Beef Salad with Apple Eggplan and the classic Green Papaya Salad but with the addition of Coconut Rice. The curry chapter includes the familiar – Red Duck Curry – and more adventurous options, including Spiced Curry of Spatchcock with Chilli. Seafood, meat and poulty dishes are all flavoursome and straightforward to prepare. The desserts play on the familiar tastes of Thailand – durian, palm sugar, tapioca and mango – for a deliciously sweet ending.
'New Thai Food is full of the sorts of recipes which have made chef and author [Martin Boetz] so popular ... The most important advice he gives is "Taste, taste, taste as the dish evolves."' — Good Health (1 November 2014)
'You may think you've died and gone to Longrain, which is no bad thing. A vibrant and spicy offering from the former Longrain owner and chef-cum-farmer.' — Michelle Rowe, The Australian (3 Ocotber 2014)
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New Thai Food celebrates the delicious and unique flavours of Thai food – and always with a keen eye on the balance of the essential taste senses of sour, sweet, salty and bitter. Recipes cover starters, salads, soups, curries, seafood, meat and poultry and desserts – as well as a handy section on the basics of this cuisine. Although not everything might be found in a domestic fridge or cupboard, the ingredients and techniques are not complicated – they’re pitched to an adventurous cook keen to explore the vibrant tastes of Thailand. Get started with some good fish sauce, chillies and sugar – and you’re almost done. Starters include Betel Leaves with Smoked Trout, Galangal & Trout Roe, and Fish Cakes, while salads include Beef Salad with Apple Eggplan and the classic Green Papaya Salad but with the addition of Coconut Rice. The curry chapter includes the familiar – Red Duck Curry – and more adventurous options, including Spiced Curry of Spatchcock with Chilli. Seafood, meat and poulty dishes are all flavoursome and straightforward to prepare. The desserts play on the familiar tastes of Thailand – durian, palm sugar, tapioca and mango – for a deliciously sweet ending.
