I was always fascinated by exotic cuisine. Maybe it has to do with personal history: my childhood was spent in a time (and places) where nothing much existed apart from pseudo-Chinese restaurants. That, together for my curiosity for other cultures, is probably the cause why I'm always ready to try something new, is it a restaurant or a recipe. Sort of as if I had to make up for time lost. I "discovered" the cuisine of Southern Asia (or better of India, Sri Lanka, Thailand, Vietnam and Malaysia) in the year I lived in England and my fascination with the recipes and traditions of these countries has been growing ever since. My book collection has also been growing :-), so I thought I'll take the chance, with this and tomorrow's post, to talk about two books I quite enjoyed and tried out. I'll start today with David Thompson's Thai Food.