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For more than two decades, Austin Bush has travelled across Thailand, collecting recipes, observing cooking techniques, shooting photographs and recording stories as he documents the rich culinary traditions of this country. He follows his acclaimed debut cookbook,
The Food of Northern Thailand, with a deep dive into the food of yet another region: the cities, towns and islands (including Phuket) of the country's south. The diversity of southern Thai food, with influences that stem from Chinese, Malay and Muslim cuisines, is apparent in dishes like Pork Braised with Soy Sauce, Pepper and Brown Sugar; a Rice Salad with Budu Dressing; a Spicy Dip of Smoked Shrimp; and Simmered Black Sticky Rice with Taro and Jackfruit. With gorgeous food and location photographs also by Bush,
The Food of Southern Thailand offers a bold, beautiful portrait of one of the world's most vibrant, colourful and full-flavoured cuisines.
About the author
Austin Bush is the author of The Food of Southern Thailand and The Food of Northern Thailand, which was a finalist for the 2019 James Beard Foundation Book Award and shortlisted for the 2019 Art of Eating Prize. Bush speaks, reads, and writes fluent Thai, and has written extensively about Thai food. His writing and photography have appeared in more than twenty books for Lonely Planet, as well media outlets, including the BBC, Bon Appétit, CNN Travel, Condé Nast Traveler, Olive, Monocle, New York Times, Saveur, TIME, Travel + Leisure Southeast Asia, VICE, Wall Street Journal Asia, and Washington Post, among others. He works closely with Andy Ricker and has photographed the New York Times–bestseller Pok Pok and its follow ups, The Drinking Food of Thailand and Pok Pok Noodles. Originally from Oregon, Bush lives in Portugal.
Summary
An elegant, enchanting guide to the culture and cuisine of Thailand’s south—featuring the region’s quintessential recipes
