Das (Baan) Thai-Kochbuch

The Taste of Thailand
When Thais eat together, everything is shared. Depending on the size of the family, there are three to seven different dishes in the center of the table, along with freshly steamed rice and a soup. The selection of dishes is always varied in terms of texture and ingredients: there must be a mild, a spicy, and a hot dish, and the dishes must always be visually appealing, just like this book.
Thais view food quite holistically: all senses should be engaged. In addition to taste and smell, texture is also important: for example, a baked fish must be "nim" on the inside, meaning soft and elastic, and "groob" on the outside, which means crispy but not dry. Vegetables should have a bite, and the appearance of the dish must also be right. It’s no coincidence that Thais are masters at cutting fruits and vegetables.
In this book, Chainarong F. Toperngpong not only presents selected Thai family recipes but also those that are classics from his father's restaurant. He also introduces us to Thai dining customs and traditions and shares the most amusing anecdotes from the Baanthai restaurant. Additionally, the beautiful, colorful, and exotic images by Thailand expert Gisela Goppel not only whet the appetite but also delight the eyes.