This one, the e-book you are currently reading, is an extra. It contains a complete Index to all the others, plus a few free recipes to get you started. You've probably seen some of my printed books: "The Food of Thailand," "A Little Taste of Thailand," "Fresh Thai," and "200 Thai Favourites." If you have these books already you'll be pleased to hear that I've prepared dozens of new dishes for Thai Food Secrets: dishes like Red Limestone Pancakes with Shrimps and Coconut; Sharp Point Noodles Soup; Crispy Rubies; Gold Threads; and Banana Blossom with Mixed Seafood Salad. Further than Ever But there are other reasons why I think Thai Food Secrets goes further than any of my other work. For a start, I've personally prepared every dish you see illustrated. With my family I've had the opportunity to enjoy the food and then to make minor adjustments to the measurements. This has been an essential part of the process because Thai cooks rarely follow precise measurements, preferring to rely entirely on their taste and experience. However, after twenty years of living in England, I guess I've changed. I've discovered the importance of accurate measurement, especially when trying to communicate complex recipes to my readers.
More of Everything Thai Food Secrets also goes further than my printed books in being more explanatory, with step-by-step recipes that take you through each stage of preparation and cooking. Freed from the use of expensive paper and ink, the publisher has been able to allocate additional space and to fill it with illustrations, my own comprehensive descriptions and quite a few "healthy tips" containing nutritional information and advice.
