Kin Thai

Modern Thai Recipes to Cook at Home

By: John Chantarasak

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Hardcover | 26 May 2022

At a Glance

Hardcover
224 Pages

Dimensions(cm)
2.5 x 25.5 x 19.7

Hardcover

RRP $55.00

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Chapters are structured by type of dish, from snacks and relishes to curries, stir-fries and salads, so you can easily find your favourites – from Roast Duck and Lychee Red Curry (gaeng daeng bpet) and Langoustine and Rhubarb Hot and Sour Soup (dtom yum goong) to Red Fire Greens with Yellow Soybean Sauce (pak kheo fai daeng) and Assorted Flavour One-bite Royal Snack (miang kham).

As well as using ingredients native to Thailand, John explores the origins of the western ingredients, explaining their place in Thai cuisine, and how the competent home cook can use them to achieve Asian flavours.

About the Author

John Chantarasak is a half Thai, half British chef, based in London. After training at Le Cordon Bleu in Bangkok, John worked in the kitchens of David Thompson, whose restaurant Nahm is one of the most highly regarded Thai restaurants in the world. His reputation has grown through numerous sell-out popups and residencies across the UK, Europe, North America and South East Asia.

Industry Reviews

Eating John’s food is like a magician performing a magic trick, you have no idea how it’s done but you just enjoy it. John is one of the most passionate chefs I’ve ever met and the flavours of his food are insane. Kin Thai has given me an insight into John’s mind... he really is one of the most special cooks I’ve ever met and I can’t remember being more excited about a cookbook for a very long time.

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