Description
"An innovative and beautiful book full of mouth watering recipes. The best introduction to cooking Thai food at home from my favourite new chef." - Jessie Ware
"John is a talented chef, with a natural ability to produce thoughtful, delicious Thai food, and... has made a real contribution to the Thai food scene in the UK and beyond. So it's no surprise to open this book and find it full of insight and winning recipes - have it in your kitchen, you won't be disappointed!" - Andy Oliver, Chef Patron, Som Saa
Kin Thai translates as 'Eat Thai' and is a collection of 80 delicious recipes that shine a light on lesser known Thai cuisine as well as more popular Thai food classics.
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.
Product Details
| Publisher | Quadrille Publishing |
| Publish Date | June 21, 2022 |
| Pages | 224 |
| Language | English |
| Type |  Hardback |
| EAN/UPC | 9781784884802 |
| Dimensions | 9.9 X 7.8 X 1.1 inches | 2.2 pounds |
About the Author
Reviews
"A half Thai, half British chef, Chantarasak champions the idea that you don't have to use Thai ingredients to express Thai flavors." --Jessica Sulima, Thrillist
"As well as using ingredients native to Thailand, John explores the origins of the western ingredients...and how the home cook can use them to achieve Asian flavors." -Jenny Hartin, Eat Your Books
"John Chantarasak shares his unique spin on Thai food, sharing lesser-known dishes and exploring the Western ingredients that have been incorporated into certain aspects of Thai cuisine." -Paula Forbes, Stained Page News
"The clearly-written methods and informative chapter and recipe introductions mean that even chefs new to Thai cuisine will feel like experts..." -Andy Lynes, The Caterer
"A half Thai, half British chef, Chantarasak champions the idea that you don't have to use Thai ingredients to express Thai flavors." --Jessica Sulima, Thrillist
"As well as using ingredients native to Thailand, John explores the origins of the western ingredients...and how the home cook can use them to achieve Asian flavors." -Jenny Hartin, Eat Your Books
"John Chantarasak shares his unique spin on Thai food, sharing lesser-known dishes and exploring the Western ingredients that have been incorporated into certain aspects of Thai cuisine." -Paula Forbes, Stained Page News
"The clearly-written methods and informative chapter and recipe introductions mean that even chefs new to Thai cuisine will feel like experts..." -Andy Lynes, The Caterer
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