The myth of Thai cooking is that its exotic secrets are hard to master, out of reach for the everyday cook. We instead settle for cheap takeaway which is usually disappointing. Cooking really good authentic Thai food is actually relatively simple. There is a bit of prep to do but the cooking process is not that hard. What is vital is to get a balance of taste, so hot, sweet, salt, and sour are in balance. This book takes you on a culinary adventure, from building your store of essential Thai ingredients and making your own curry pastes and marinades to sticky rice and rice noodles.