The Best of Spirit House

Modern Thai Cuisine

Helen Brierty (Autor)

Buch | Hardcover

160 Seiten

2014
New Holland Publishers (Verlag)
978-1-74257-645-9 (ISBN)

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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 and Lemongrass, these are just some of the culinary treats their expert chefs show you how to prepare and cook.

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.

Erscheint lt. Verlag	31.3.2015
Verlagsort	Frenchs Forest, NSW
Sprache	englisch
Maße	245 x 268 mm
Gewicht	1070 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
ISBN-10	1-74257-645-1 / 1742576451
ISBN-13	978-1-74257-645-9 / 9781742576459
Zustand	Neuware