Kin Thai: Modern Thai Recipes to Cook at Home

(Hardback)

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Description

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.

Reviews

Eating Johns food is like a magician performing a magic trick, you have no idea how its done but you just enjoy it. John is one of the most passionate chefs Ive ever met and the flavours of his food are insane. Kin Thai has given me an insight into Johns mind... he really is one of the most special cooks Ive ever met and I cant remember being more excited about a cookbook for a very long time. * Tom Brown - Chef Patron, Cornerstone (1 Michelin Star) and Great British Menu Veteran Judge *
John's food has always made me happy, but also made me realise how little I know about regional Thai food myself. John told me he was writing a book and this was exactly what I hoped for - an exploration of the real food of Thailand with great ways to use our fantastic British produce in those dishes. This book will be well used and stained with a little roasted chilli oil, lime juice and nahm pla before long, a universal sign of a great cookbook. * Jack Stein, Chef Director, Rick Stein Group *
Ive been a long time fan of Johns cooking. Every time Ive had the joy of tasting something of his Ive walked away smiling. Im really grateful to now get an insight into John's methods and recipes. Kin Thai is breathtakingly beautiful. From even the first flick through it will leave you inspired and equipped with confidence to cook from it. Not only will it sit proudly on my shelf, but in time Im sure it will be covered in stains from where Ive used it so much! * Ravneet Gill, Presenter, Junior Bake Off *
Comprised largely of curries and spiced soups, John Chantarasak, founder of the Anglo Thai cooking project, amasses his recipes in a debut worthy of MoMa's hallways. * Tasting Table *

Author Bio

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.