The Best of Spirit House
Modern Thai Cuisine
|Book Size||268 x 245 x 20 mm (H x W x D)|
|Imprint||New Holland Publishers|
|Release Date||3 Dec 2014|
|Subject Classification||Cookery / food & drink etc / General cookery & recipes|
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 & Lemongrass, these are just some of the culinary treats their expert chefs show you how to prepare and cook. All the recipes have been tried and tested in Spirit House s restaurant and cooking school.
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.