Books of the Times: Spicy, Saucy, Subtle, Seasoned: A Thai Meal of Mystery
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With âBangkok Hauntsâ John Burdett has now written three delicious detective yarns set in Bangkokâs underbelly.
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Life & style: The highlights of our culinary year, plus heroes, villains, cookbooks and cats
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Life & style: Study into eating habits also shows that we eat later, faster and increasingly in Asian restaurants
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How does he like lobster? Boiled, steamed, broiled, baked, grilled? Newburg? Bahar Uttam prefers his with a capital L -- Lobsters -- and sees them frolicking on a tennis court rather than laid out on a plate. In Uttam's mind lurks a tasty dish for the town's sporting crowd, one that could satisfy the five-year hunger of tennis junkies, a ...
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Diners often face the unknown when looking for a good dining experiences. But there are techniques that can help.
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Who says food fads can't last? Thousands of years before the advent of Tex-Mex, ancient Americans were spicing up stew with red hot chili peppers.
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Life & style: A New York chef is suing a former employee for nicking her recipes. Where is the fine line between inspiration and plagiarism, wonders Zoe Williams.
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By Eu Hooi Khaw  EU HOOI KHAW enjoyed her meal at a restaurant specialising in salted fish and other seafood dishes with unique styles of cooking the catch of the day.
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U.S. chef David Burke is  considered a vanguard in contemporary American cuisine with his  creative twists on traditional fares.
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In this trendy world, a French restaurant with a classic repertoire is a treasure.
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A look at the people who are behind the scenes of Flavours.
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Travel: Today's business passengers want top-flight meals. Jay Rayner goes in search of the best in first-class food - and sees a few disconcertingly familiar faces.
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Thai-American Rattawut Lapcharoensap, author of the new story collection Sightseeing (Grove Press, &#36;19.95), had considered spending the holidays with his family on a southern Thai beach such as Khao Lak, where his aunt runs a hotel.
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In his latest film, the young Thai director Apichatpong Weerasethakul pushes at the limits of narrative with grace and a puckish willfulness.
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He has eaten seal eyes in the Arctic and cobras in Vietnam. The outspoken chef has a new book based on his adventure-travel eating show No Reservations. Anthony Bourdain will now take your questions
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I like to cook. Sometimes, though, I just don't feel up to making my usual killer stir-fry or made-from-scratch Southwestern Burrito. &nbsp;When I'm too lazy or disinterested in making a masterpiece, I make a casserole.
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Life & style: Keep your finger on the pulse of the food world with our weekly helping of news, views and gossip.