125 stunning recipes celebrate the authentic tastes, colours and aromas of one of the world's best-loved cuisines in this fabulous new cookbook. Beautifully illustrated with 250 sensational photographs, and each dish has step-by-step instructions for great results every time
Judy Bastyra is a full time writer who has published over 20 books on cooking and popular social issues. She has a particular interest in Thailand and had travelled to the country many times, researching recipes and writing about food and culture.
Becky Johnson worked as a chef before embarking on a two-year journey of culinary discovery around the globe. Extensive travel in South-East Asia has given her an incomparable knowledge of Thai cuisine. Becky now works as a food writer contributing to books and magazines. Becky’s other published works include The Tofu Cookbook and Fondue.