Spice I Am Home Style Thai Recipes

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 home

Leave 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.

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. In 2004 he opened the doors of Spice I Am in Sydney's Surry Hills. This simple hole-in-the-wall space was immediately adopted as the Thai restaurant of choice for the city's food media, and since then the restaurant empire has expanded to include a more sophisticated restaurant in Darlinghurst, an offshoot in Balmain, House: North-East Thai Food, which specialises in Issan dishes from the north of Thailand, and most recently, in 2014, Surry Hills Eating House, showcasing the regional cuisine of southern Thailand. This is Sujet's first cookbook.