Thai cooking is based on five key flavours: salty, sweet, sour, bitter and hot.
In the reference section you can learn which ingredients are used to create these flavours and in the heart of the book you can discover how they're used to create subtle layers of flavour in over 75 authentic and delicious recipes.
With a fabulous and exotic range of recipes you can try Crisp Fried Crab Claws, Hot and Sour Prawn Soup, Sweet Pumpkin and Peanut Curry, Pork on Lemon Grass Sticks, Mangoes with Sticky Rice and much more.
