Intro -- Title Page -- Contents -- Introduction -- Regions of Thailand -- The British Isles -- Using This Book -- Ingredients -- Equipment -- yum/laab Salads and 'Laab' -- Fried Egg Salad yum khai dao -- Smoky Aubergine Salad with Soft-boiled Egg yum makhua yao -- Green Apple and Crispy Dried Anchovy Salad yum aepbpeern -- Sweetheart Cabbage, Roast Chicken and Chilli Jam Salad yum galam bplee -- Shredded Vegetables with Spicy-sweet-sour-salty Dressing som tam farang -- Citrus-cured Tuna koi pla Isaan -- Thai Steak Tartare laab dip neua -- yang Grilled -- Grilled Coriander and Garlic Chicken gai yang -- Beef Tongue with Grilled Chilli Relish lin wua yang -- Grilled Beef Ribeye with 'Waterfall' Salad neua yang nahm tok -- Chiang Mai Herbal Sausage sai ua -- Ayutthaya Grilled Native Lobster goong yai pao -- Whole Salt-crusted Sea Bass pla pao -- nahm prik/lon Relishes -- Roasted Chilli Jam nahm prik pao -- Grilled Long Chilli Relish nahm prik num -- Akhar Tribe Cashew and Dill Relish akhar sapi thong -- Fragrant Shrimp and Coconut Cream Relish lon gapi -- Accompaniments kreaung kiam -- dtom Soups and Braises -- Langoustine and Rhubarb Hot and Sour Soup dtom yum goong -- Coconut and Galangal Soup of Wild Mushrooms dtom kha hed ba -- Turmeric and Partridge Soup dtom kamin gai baan -- Shiitake Mushroom and Thai Basil Soup with Tapioca Pearls gaeng jeut -- Phuket Town Black Pepper Pork mu hong -- Five-spice Duck with Soy-stained Duck Eggs bpet parlow -- tort/pad Fried/Stir-fried -- Whitebait in Fish Sauce Caramel nahm pla waan pla tort -- Thai Fried Chicken gai tort -- Fish Cakes with Cucumber Pickle tort man pla -- Stir-fried Minced Beef with Holy Basil pad grapao neua -- 'Red Fire' Greens with Yellow Soybean Sauce pak kheo fai daeng.

Stir-fried Rice Noodles with Dried Prawns and Bean Sprouts pad thai -- Dry Red Curry of Crispy Salmon pad prik khing pla tort -- Minced Pork Dry Turmeric Curry kua kling mu -- gaeng Curries -- Northeastern Curry of Trout and Leafy Greens gaeng om Isaan -- Hot Turmeric Curry of Turbot and Pineapple gaeng lueng sapparot pla -- Sour Orange Sea Bass Curry gaeng som pla -- Mussels in Pork Fat Jungle Curry gaeng ba hoi maeng phuu -- Burmese Pork Belly Curry with Pickled Garlic gaeng hung lae -- Roast Duck and Lychee Red Curry gaeng daeng bpet -- Peanut-enriched Curry of Beef Cheek and Thai Basil gaeng panang neua -- Roast Celeriac Curry with Whole Makrut Lime gaeng tay po -- Fish Ball Green Curry gaeng kheo wan luk chin pla -- Muslim-spiced Curry of Beef Short Rib gaeng massaman neua -- Curried Fish Mousse Steamed in Banana Leaf hor mok pla -- gap glaeem Snacks -- Fruits with Salty-sweet Chilli Dip ponlamai prik gleua -- Assorted Flavour 'One-bite' Royal Snack miang kham -- Hazelnut Candied Meat on Red-flesh Plum ma hor -- Oysters with 'Nahm Jim' Sauce hoi naang rohm -- Roasted Scallops with Pounded Red Chilli Dressing hoi chaehn pao -- kanom Sweets -- Dough Sticks with Pandan Custard pa thong ko -- Mango with Sweet Sticky Rice mamuang khao neow -- Jasmine Rice Ice Cream ice cream khao hom mali -- Fig Leaf Syrup Iced Fruits som choon -- ngaai Basics -- Rice khao -- Stock nahm cheua -- Curry Paste khreuang gaeng -- Fresh Coconut Cream hua gati -- Fried Shallots and Fragrant Shallot Oil hom jiaw/nahm man hom -- Fried Garlic and Fragrant Garlic Oil gratiam jiaw/nahm man gratiam -- Toasted Rice Powder khao khua -- Toasted Chilli Powder prik bon -- Tamarind Water nahm makham piak -- Fermented Fish Sauce nahm pla raa -- Rendered Animal Fat nahm man.

Chillies Soaked in Fish Sauce prik nahm pla -- Chilli and Tamarind Sauce nahm jim jaew Isaan -- Sweet Chilli Sauce nahm jim gai waan -- Fermented Chilli Vinegar prik dong nahm som -- Yellow Soybean, Ginger and Elderflower Sauce nahm jim dtow jiaw -- About the Author -- Acknowledgements -- Index -- Copyright Page.