In this much anticipated cookbook Sydney-based Thai chef Sujet Saenkham shares his family recipes for the fresh flavours of regional Thai cooking so you can enjoy authentic Thai food at home.
Leave the Thai takeaway menus in your kitchen drawer, as you learn how to make restaurant favourites such as Sujet's signature stir-fried crispy pork belly with basil, roasted red duck curry with eggplant, tomato and pineapple and crispy prawn and lemongrass salad, as well as traditional classics like pad Thai, fishcakes and a massaman beef curry from scratch. Throughout, Sujet offers practical advice on finding the ingredients and mastering the cooking techniques you need to create your own Thai feasts at home.
About the Author
Sujet Saenkham of Sydney's critically acclaimed Spice I Am restaurant stable was born in a remote village in Central Thailand, where he learnt to cook treasured family recipes at his mother's and grandparents' sides.
After switching from an accounting degree to studying science with a major in chemistry in Bangkok, in 1985 Sujet ventured to Australia and loved it so much that he decided to make Sydney his home. Here, he studied hospitality, and his long-held ambition of becoming an executive chef was realised in 2004, when he opened the doors of Spice I Am in Sydney's Surry Hills.
This hole-in-the-wall was immediately adopted as the Thai restaurant of choice for the city's food media, and the restaurant empire has since expanded to include a more sophisticated restaurant in Darlinghurst; an offshoot in Balmain; a restaurant called House Thai, which specialises in Issan dishes from the north of Thailand; and, in 2014, Surry Hills Eating House opened, showcasing the regional cuisine of southern Thailand.
This is Sujet's first cookbook.
Reviewed by 2 customers
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This book has many recipes that I am going to be cooking and sharing with my family. Easy steps to follow and the pictures speak a thousand words. My mum already has ordered a copy.
This will become your definitive guide to Sydney-style, fresh authentic Thai cooking. All the classics are here: tom yum gai, crisp pork belly with chilli and basil, Penang and Jungle curry plus all the spice pastes and sundries you need to almost open your own branch of this Sydney institution. Buy one for yourself and a few mroe for friends who will inevitably ask you for the recipes!
'The recipes are well rounded, rich and flavorful.' Marin Independent Journal Online
Number Of Pages: 202
Published: 25th March 2015
Publisher: Penguin Books Australia
Country of Publication: AU
Dimensions (cm): 28.5 x 23.6 x 1.5
Weight (kg): 0.87
Edition Number: 1