In Cook Thai, Sebby Holmes brings his simple approach to southeast Asian food into your home. Appealing to novice and experienced cooks alike, it provides comfort for nervous cooks looking to learn about a new cuisine, but also a refreshing and adventurous twist on some well-known classics for the more experienced cook. Sebby's popular restaurant dishes have been adapted to perfectly suit the home cook, and include recipes for essential pastes, dips and pickles which are then used throughout the book as a starting point to explore this fragrant cuisine. Chapters include Snack & Nibbles, with Tiger Prawn and Sweet Potato Fritters and Pomegranate Miang Bites; Stir-fries & Little Things featuring Stir-fried Beef with Roasted Chilli Jam, Shallots and Kale, and Sticky Pork Belly with Salted Roast Pumpkin; and Curries & Big Ones with classic curries and impressive sharing dishes such as Dry Red Curry of Fried Sea Bass and Crispy Lime Leaves and Curried Crab Claws.
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