Austin Bush has spent decades traveling across Thailand, collecting
recipes, observing cooking techniques, taking photographs, and recording
stories. With his documentarian's eye, he captures the rich culinary
traditions of the country's southern region, making this the first
cookbook in English to focus on the cuisine.
The Food of Southern Thailand continues Austin's ambitious project of
illuminating Thailand's foodways. Shared here are bold, spicy flavors of
chile, turmeric, and black pepper that link countryside and island.
Gathered, too, are cosmopolitan dishes from the cities that blend
ingredients such as coconut milk and fish sauce. The food of southern
Thailand is like nothing you've encountered before: vibrant, thanks to
Thailand's colorful larder; diverse, reflecting various waves of
immigration to the region; and delicious beyond what you might find in
most restaurants in the United States.
In lush photographs and helpful step-by-step illustrations, Austin
explores, bite by bite, the mouthwatering offerings of roadside stalls
and tiny island restaurants. His detailed recipes feature the region's
most beloved dishes, including a variation on a classic tart, spicy soup
with vegetables and fish, Hat Yai-Style Fried Chicken with Sticky Rice
(served with a tangy dipping sauce), and Minced Kingfish Stir-Fried in a
Spicy Herb Paste. Sweets from the region are unique, often wrapped in
banana leaves and filled or dusted with local palm sugar: fragrant
cashew brittle, crispy fritters, warm coconut pancakes.
A dream book for armchair travelers, intrepid cooks, and those eager to
explore the backroads of a beautiful country, The Food of Southern
Thailand is a crucial record of a cuisine as it is lived now. Austin's
vivid writing and careful reporting will transport all with a powerful
story of a place and its people and bring one-of-a-kind dishes to life
in your home kitchen.
