SPICE I AM

In this much anticipated cookbook Sydney-based Thai chef Sujet Saenkham shares his family recipes for the fresh flavours 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 favourites such as Sujet's signature stir-fried crispy 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.