Authentic Thai Cooking for Home Chefs

Sebby Holmes's adventurous approach has made his London pop-ups a huge success. In Cook Thai, he features the dishes that have seen crowds queuing round the block, perfectly adapted to suit the home cook. Appealing to novice and experienced cooks alike, Cook Thai 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 in Cook Thai 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.

Cook Thai brings Sebby Holmes's simple approach to southeast Asian food into your home. The book appeals to both novice and experienced cooks, providing comfort and a refreshing twist on classics for those looking to learn about a new cuisine or explore familiar dishes in a new way. Sebby's popular restaurant recipes have been adapted to suit the home cook, with a focus on essential pastes, dips and pickles that can be used as a foundation to delve into the flavours of Thai cooking.

The Snack & Nibbles chapter offers tempting bites like Tiger Prawn and Sweet Potato Fritters and Pomegranate Miang Bites. The Stir-fries & Little Things section features bold flavour combinations, such as Stir-fried Beef with Roasted Chilli Jam, Shallots and Kale, and Sticky Pork Belly with Salted Roast Pumpkin. For more substantial meals, the Curries & Big Ones chapter presents classic curries as well as impressive sharing dishes, including Dry Red Curry of Fried Sea Bass and Crispy Lime Leaves and Curried Crab Claws.

Throughout the book, Sebby's adaptations of his restaurant dishes ensure they are perfectly suited to the home cook, while still capturing the vibrancy and complexity of Thai cuisine. Cook Thai is a valuable resource for both novice and experienced cooks, providing the tools and inspiration to confidently explore the flavours of Southeast Asia in their own kitchens.

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