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9781760790646

The Best of Spirit House Modern Thai Cuisine

by
  • ISBN13:

    9781760790646

  • ISBN10:

    1760790648

  • Format: Paperback
  • Copyright: 2019-05-21
  • Publisher: New Holland Publishers

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

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Supplemental Materials

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Summary

Spirit House first opened its restaurant doors in 1995 and has grown into an iconic destination for lovers of Asian food.

The Best of Spirit House is an eclectic selection of the restaurant’s best loved dishes from the past 20 years.

Featuring more than 50 mouthwatering recipes from Steamed Sesame and Ginger Prawns, Tom Yum Goong to Hang Lae Pork Curry and Whole Crispy Fish with Roasted Chilli Paste & Lemongrass, these are just some of the culinary treats their expert chefs show you how to prepare and cook.

All the recipes have been tried and tested in Spirit House’s restaurant and cooking school.

Author Biography

Helen Brierty and her husband Peter own the well-known Spirit House Restaurant and Cooking School at Yandina on the Sunshine Coast. With Head Chef Annette Fear, Helen has co-authored Spirit House Recipe Collection and Travels with Thai Food in which they have brought together their most popular and requested dishes, which have been enjoyed for years by diners at the restaurant and taught to students at the cooking school. Helen has created a hydroponic farm that, together with surrounding farms, provides both the restaurant and cooking school with the freshest of produce.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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