Longrain: Modern Thai Food
Collectible Cookbook Asian Cookbook Thai Cuisine Modernist Cuisine Restaurant-Based Cookbook South-East Asian Food Photographic Cookbook Culinary Nostalgia
Longrain: Modern Thai Food is the cult-favourite cookbook that captured the electric flavours of Sydney’s award-winning Longrain restaurant and made them achievable at home. Chef Martin Boetz distils the authentic punch of Thai street markets into 167 pages of clear, modern recipes—think twice-cooked duck with chilli-basil, silky green-curry mussels, and the legendary betel-leaf trout that became a signature. Every dish is photographed in mouth-watering detail, so you know exactly what to aim for, while step-by-step instructions demystify ingredients like galangal, palm sugar and kaffir lime for Western pantries.
First published in 2005 and now long out of print, this sought-after paperback is the original edition that sparked Australia’s Thai-cooking boom. Collectors prize it because it predates later reprints and still carries the restaurant’s early, unfiltered energy. The book’s clean, modernist layout mirrors the food—bold, colourful, uncluttered—making it as much a kitchen workhorse as a stylish coffee-table piece. Hardie Grant’s quality binding has kept this copy tight and square; only faint page-edge tanning hints at its 18-year journey, with no notes, tears or dog-ears to mar the experience.
For home cooks who want restaurant-level flavour without chef-level fuss, Longrain is a master-class in balance: sweet, sour, hot and herbal notes calibrated to explode on the plate yet behave in a domestic kitchen. Fans of David Thompson or Andy Ricker will recognise the authenticity, but Boetz’s approach is quicker, more flexible and tuned to modern Australian tastes. Secure this clean, collectible copy now—copies in usable condition are disappearing fast as Thai food lovers snap them up for both cooking and nostalgia.
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