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Spotted: new sightings from our writers and photographers on the road


FEELING HUNGRY? It’s probably best not to pick up a copy of our latest food book, Thailand: From the Source, then. Across its 274 pages, you’ll be introduced to the many different regional variations in Thai cuisine, from satay chicken skewers wolfed down on a plastic stool at a Bangkok street market to spicy fish soup slurped on the beach in the islands of the south. There’s no need to book a fight just yet though – alongside culinary history and anecdotes from family meals, the country’s best chefs share their favourite recipes throughout, with 60 dishes to try at home. Now you just need to learn the phrase ‘aroi mak’ – very delicious.

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Find the complete article and many more in this issue of Lonely Planet - October 2015
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