Modern Thai Food - by Martin Boetz (Paperback)

About the Book

Originally published: Australia: Hardie Grant Books, 2003, with the subtitle: 100 simple and delicious recipes from Sydney's famous Longrain restaurant.

Book Synopsis

Cook vibrant and exciting dishes with this easy-to-follow Thai cookbook.

Modern Thai Food is a sumptuous collection of Thai-inspired recipes for the modern kitchen. Martin Boetz, from the acclaimed Longrain restaurants, has translated 100 of his favorite dishes for cooks to recreate at home. If you enjoy cooking and Thai food, you will revel in the flavors that can be found in:

• Grilled Scallops with Peanut Nahm Jim
• Grilled Cuttlefish & Pomelo Salad
• Light Red Curry of Beef
• Signature Longrain Egg Net

Also included are Martin's lighter, fresher interpretations of Thai favorites such as hot and sour soup, red and green curries, fish cakes and salads--all without compromising on authenticity or taste.

From the bar, Sam Christie offers recipes for the Thai cocktails and 'stick drinks' that have made the Longrain bar a much-loved meeting place. Most of the ingredients used in Modern Thai Food are readily found in supermarkets, fresh food markets and good Asian produce stores. A comprehensive illustrated glossary will help cooks identify ingredients, and Martin's clear instructions will help guide cooks through the recipes.

Illustrated throughout with gorgeous full-color photographs by Jeremy Simons, Modern Thai Food will inspire all who want to cook--and eat--their Thai and Asian-inspired favorites at home.

Favorite Thai recipes include:

• Braised Beef Ribs with Sweet Thai Dressing
• Crisp Noodle Salad with Chicken
• Spicy Pork and Crab Dip
• Deep fried Snapper with Rich Red Curry
• Green Curry Shrimp With Basil
• Steamed Clams with Thai Herbs
• And many more...

Review Quotes

"A singular blend of Thai and modern Australian food." --David Thompson, from his foreword

About the Author

Martin Boetz was born in Germany and moved to Australia with his family as a young child. His interest in cooking began early, his greatest influence being his grandmother and her home-style cooking. He has worked in kitchens in Australia and overseas; it was at David Thompson's Darley Street Thai that he was first introduced to Asian-style cooking. He is head chef and co-owner of Longrain.

Sam Christie was born and raised in Sydney and began his career at The Bayswater Brasserie, Kings Cross, as a cocktail barman while still in his teens. He has worked for Terence Conran at Quaglino's in London, and for Tetsuya Wakuda at Tetsuya's in Sydney. He is sommelier, maitre d' and co-owner of Longrain.