Kin Thai - by John Chantarasak (Hardcover)

About the Book

Kin Thai translates as 'Eat Thai' and is a collection of 80 delicious recipes that shine a light on lesser known Thai cuisine as well as more popular Thai food classics. Chapters are structured by type of dish, from snacks and relishes to curries, stir-fries and salads, so you can easily find your favourites--from Roast Duck and Lychee Red Curry (gaeng daeng bpet) and Langoustine and Rhubarb Hot and Sour Soup (dtom yum goong) to Red Fire Greens with Yellow Soybean Sauce (pak kheo fai daeng) and Assorted Flavour One-bite Royal Snack (miang kham). As well as using ingredients native to Thailand, John explores the origins of the western ingredients, explaining their place in Thai cuisine, and how the competent home cook can use them to achieve Asian flavours.

Book Synopsis

"A gorgeous book, alive with colour and flavour, a dizzying marriage of Thai flavours and techniques with British ingredients. John Chantarasak demystifies and encourages, making his electrifying dishes accessible to all. Love it." - Marina O'Loughlin, The Sunday Times Food Critic

"An innovative and beautiful book full of mouth watering recipes. The best introduction to cooking Thai food at home from my favourite new chef." - Jessie Ware

"John is a talented chef, with a natural ability to produce thoughtful, delicious Thai food, and... has made a real contribution to the Thai food scene in the UK and beyond. So it's no surprise to open this book and find it full of insight and winning recipes - have it in your kitchen, you won't be disappointed!" - Andy Oliver, Chef Patron, Som Saa

Kin Thai translates as 'Eat Thai' and is a collection of 80 delicious recipes that shine a light on lesser known Thai cuisine as well as more popular Thai food classics.

Chapters are structured by type of dish, from snacks and relishes to curries, stir-fries and salads, so you can easily find your favourites - from Roast Duck and Lychee Red Curry (gaeng daeng bpet) and Langoustine and Rhubarb Hot and Sour Soup (dtom yum goong) to Red Fire Greens with Yellow Soybean Sauce (pak kheo fai daeng) and Assorted Flavour One-bite Royal Snack (miang kham). As well as using ingredients native to Thailand, John explores the origins of the western ingredients, explaining their place in Thai cuisine, and how the competent home cook can use them to achieve Asian flavours.

Review Quotes

"Comprised largely of curries and spiced soups, John Chantarasak, founder of the Anglo Thai cooking project, amasses his recipes in a debut worthy of MoMa's hallways." -Kourtney Paranteau, Tasting Table

"A half Thai, half British chef, Chantarasak champions the idea that you don't have to use Thai ingredients to express Thai flavors." --Jessica Sulima, Thrillist

"As well as using ingredients native to Thailand, John explores the origins of the western ingredients...and how the home cook can use them to achieve Asian flavors." -Jenny Hartin, Eat Your Books

"John Chantarasak shares his unique spin on Thai food, sharing lesser-known dishes and exploring the Western ingredients that have been incorporated into certain aspects of Thai cuisine." -Paula Forbes, Stained Page News

"The clearly-written methods and informative chapter and recipe introductions mean that even chefs new to Thai cuisine will feel like experts..." -Andy Lynes, The Caterer

"A half Thai, half British chef, Chantarasak champions the idea that you don't have to use Thai ingredients to express Thai flavors." --Jessica Sulima, Thrillist

"As well as using ingredients native to Thailand, John explores the origins of the western ingredients...and how the home cook can use them to achieve Asian flavors." -Jenny Hartin, Eat Your Books

"John Chantarasak shares his unique spin on Thai food, sharing lesser-known dishes and exploring the Western ingredients that have been incorporated into certain aspects of Thai cuisine." -Paula Forbes, Stained Page News

"The clearly-written methods and informative chapter and recipe introductions mean that even chefs new to Thai cuisine will feel like experts..." -Andy Lynes, The Caterer

About the Author

John Chantarasak is a half Thai, half British chef, based in London. After training at Le Cordon Bleu in Bangkok, John worked in the kitchens of David Thompson, whose restaurant Nahm is one of the most highly regarded Thai restaurants in the world. His reputation has grown through numerous sell-out popups and residencies across the UK, Europe, North America and South East Asia.