Travel Reference
In-Depth Information
The Four Flavours
Simply put, sweet, sour, salty and spicy are the parameters that define Thai food, and al-
though many associate the cuisine with spiciness, virtually every dish is an exercise in bal-
ancing these four tastes. This balance might be obtained by a squeeze of lime juice, a
spoonful of sugar and a glug of fish sauce, or a tablespoon of fermented soybeans and a
strategic splash of vinegar. Bitter also factors into many Thai dishes, and often comes from
the addition of a vegetable or herb. Regardless of the source, the goal is the same: a favour-
able balance of four clear, vibrant flavours.
Thai Food
by David Thompson is widely considered the most authoritative English-language book on Thai
cooking. Thompson's latest book,
Thai Street Food,
focuses on less-formal street cuisine.
