New Thai Food

The definitive new guide on Thai food for home cooking, New Thai Food celebrates the delicious and unique cuisine with a focus on the essential balance between the sweet and sour, salty and bitter. A plethora of recipes await the adventurous cook: from starters to soups, salads, curries, seafood, meat and poultry, not to mention desserts. Included is a handy section on the basics of this vibrant fare. With ingredients and techniques to push the boundaries of the domestic pantry, New Thai Food starts you off with some good fish sauce, chillies and sugar.

Cooking methods are uncomplicated, relying instead upon the quality of ingredients. Readers will become acquainted with such starters as Galangal and Trout Roe or Betel Leaves with Smoked Trout, before moving on to a classic Green Papaya Salad or Red Duck Curry or, even, the Spiced Curry of Spatchcock with Chilli. Deliciously sweet endings abound with tapioca, palm sugar, durian and mango. From old faves to new creations, Martin Boetz's collection of Thai cooking is full of freshness and flavour.

About the Author

German born and Australian bred with Thailand close to his heart (and stomach), Martin Boetz is a culinary mash up which, unsurprisingly, has given him a head start in the world of kitchen creativity. Martin's interpretive Asian cooking lead to his Longrain Restaurants in Sydney and Melbourne being praised by diners around the globe. After an apprenticeship at Lennons' Brisbane Hotel, Martin moved Sydney, where he worked in Double Bay at Zigolini's and later at Darley Street Thai.

Here Martin discovered a love for Thai food, moving on to run Sailors Thai at The Rocks. Martin has more recently moved on from the restaurant business he started to embark on a new chapter in the creation of Cooks Co-op - a business growing and supplying quality produce to restaurants. In 2005 he authored Longrain, published by Hardie Grant Books.