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Synopsis A gourmet collection of all-color handbook, offering mouth-watering delicacies. The step by step instructions make the recipes easy to follow even for a novice. Thailand is a beautiful and fertile country which produces some of the best food in the world. For a place which cultivates the rice crop and is watered by myriad waterways, developing a highly sophisticated cuisine based primarily on rice and fish has been a logical progression. Trade with the East Indies brought cloves and nutmeg to ancient Thailand, while the pungent chili pepper came from South America. Thai food soon came to be identified with seasonings, both hot and subtle. The Thai diet is a very healthy one - plenty of fresh vegetables and fruits, good quality rice, noodles and small amounts of meat and fish. A Thai meal generally consists of different dishes, plus a large bowl of rice. There might be a soup - served either in a large bowl which everyone can dip into or in small individual bowls, a curry a steamed or fried vegetarian or non-vegetarian dish, a salad, noodles, various sauces and pickles. Fresh fruits add the finishing touch to the meal. All the dishes are served simultaneously and they are placed around one large central bowl containing rice. It is not Thai practice to put everything on one's plate at once and eat all the preparations together. The Thai like to savor all the different tastes and textures separately. The recipes in this book are very quick and simple to make. Not only are they tasty, they cater to those who are health conscious as the food is cooked quickly and lightly so as to preserve the maximum nutrients. Thai cuisine is a pleasure to cook. Crisp, tangy, nutritious, delicious, spicy and wholesome - take 100 gm of adventurous spirit, deep fry in 10 tbsp of enthusiasm, season with a pinch of experimentation and create your own Thai gourmet delight.