David Thompson

David Thompson deserves his place in the pantheon of great food writers and great chefs sitting alongside Elizabeth David, Julia Child and Jane Grigson.

The difference is that he has taken on a cuisine unfamiliar to many in the west then started the arduous task of codifying it and making it accessible to Westerners.

Our views on Thai food are clear - we believe that it is one of the two or three most complex and interesting cuisines on the planet.

Thompson's writings ensure that this complexity is communicated while giving hints to Western chefs and cooks on how to approximate the Thai flavours, textures and aromas in the western kitchen.

He is an author who deserves to be taken very seriously.

 

 

The Cookbook Collection entry

The review of the entry for this author in The Food Lovers' Cookbook Collection can be read by clicking on the following link:

Thai Food

Other authors

Adria, Ferran

Alexander, Stephanie

Andrews, Colman

Artusi, Pellegrino

Beard, James

Beeton, Isabella

Brissenden, Rosemary

Bugialli, Giuliano

Cerciello, Jeffrey

Child, Julia

Claiborne, Craig

Clark, Charlotte

Curnonsky (Maurice Sailland)

David, Elizabeth

Ducasse, Alain

Dunlop, Fuchsia

Escoffier, Auguste

Farmer, Fannie

Gray, Rose

Greenspan, Dorrie

Grigson, Jane

Guérard, Michel

Haroutunian, Arto der

Henderson, Fergus

Hermé, Pierre

Hsiang Ju Lin

Huang Su Huei

Katzen, Mollie

Keller, Thomas

Kennedy, Diana

Luard, Elisabeth

Medecin, Jacques

Olney, Richard

Owen, Sri

Pellaprat, Henri-Paul

Picayune Newspaper

Roden, Claudia

Rodgers, Judy

Rogers, Ruth

Rombauer, Irma

Saint-Ange, Evelyn

Shaida, Margaret

Thompson, David

Trang, Corinne

Tsuifeng Lin

Tsuji, Shizuo

Wakuda, Tetsuya

Waters, Alice

Wells, Patricia

Wolfert, Paula