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In this much anticipated cookbook Sydney-based Thai chef Sujet Saenkham shares his family recipes for the fresh flavors of regional Thai cooking so you can enjoy authentic Thai food at homeLeave the Thai takeaway menus in your kitchen drawer, as you learn how to make restaurant favorites 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. Includes metric measures.
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Spice I am, Sujet Saenkham
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- Année de publication
- 2015
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