Doubters take note: Sallie Morris has clearly spent sufficient time in Thailand to absorb and understand the essence of Thai cookery. And a western approach, far from being a drawback, ensures the book is suitable for the uninitiated.

Within the first few pages you'll know your kha (galangal) from your krachai (another rhizome) and your wing beans from your water chestnuts. Although the recipes contain the more exotic and harder-to-source ingredients, thankfully many can be made from local supermarket fare.

An authentic Green Curry Paste forms the backbone of a simple and fresh Green Chicken Curry while lemongrass and lime-scented fish stock creates a moreish Hot and Sour Prawn Soup (Tom Yum Goong). Thai Fried Noodles (Pad Thai), traditional potato-free Thai Fish Cakes and Green Mango Salad also leap from the pages with enticing imagery.

In addition to these restaurant favourites, there is broad range of tempting dishes. A crunchy peanut-laden Market Salad (of green papaya), Steamed Mussels with Lemongrass and Basil, and Fried Whole Snapper with Tamarind Sauce, are as beguiling as they are simple to cook.

For lovers of all things Thai, this book allows you to go to town. Make an evening of it by picking a selection of dishes from the extensive menus section, fashion simple garnishes of chilli flowers and spring onion tassels, pop on the enclosed CD of Thai music (yes, really) and immerse yourself in a taste of Thailand without the air miles.