Chapter 01
Thailand
Balance before heat.
- 15recipes in the chapter
- 6pastes and dips
About the Thailand chapter
The Thai chapter carries more pastes and dips than any other in the book: a green curry paste, a roasted chilli paste, a peanut sauce, a sweet chilli dip, a cucumber relish and fish sauce cut with raw chilli. Six of them, before a single dish is cooked.
That is the argument of the chapter. The dishes are assembled from those bases, and the balancing - sour against salt, sweet against heat - happens at the table as much as at the stove.
What it is built on
The bases
All 6, in full — each one a recipe of its own.
From this chapter
5 of the 15
A selection, not the whole chapter. All 100 are in the recipe index.
The Complete Edition
The Thailand chapter in full
All 15recipes, the headnotes, the pastes and dips, and the chapter’s place in the wider book — alongside the other ten chapters and the twenty-seven pantry studies that open the collection.
Available from Amazon
- Kindle edition — $9.99 (Kindle Store price) — available now
- Paperback — $49.99 (print list price) — available now
Imagery on this page is produced with generative AI tools and reviewed by the author. It is illustrative, not documentary photography of finished dishes. How these images were made.