Baan guides you through the fragrant world of Thai cooking--to dishes of profound and gracious subtlety--on a culinary adventure, all within the comfort of your own kitchen.

Born and raised in Bangkok, Kay spoke Thai before she spoke English and has spent more than half her life in Thailand. Baan--meaning the hearth, the home, the community, the place where you come from--is a true homage to her childhood, to the delicious recipes that she was raised on, and a cuisine and country that she loves.

The book features more than 120 recipes that Kay has collected from all over Thailand during her last 30 years of travel. Crucially, all of them are well within the capabilities of the competent, and curious, cook. Kay demystifies Thai food, providing clear, and concise recipes, and revealing the shortcuts, kitchen hacks, and ingredient substitutions that make delicious, and authentic Thai cooking achievable at home. Chapters include: Aharn Len Snacks; Rice and Noodles; Curries; Soups and Braises; Stir-fried and Deep-fried; Grilled, Steamed, and Baked; Yums, Laarps, and Tums; Dipping Sauces and Relishes; and Desserts.

About The Author

Kay Plunkett-Hogge is an acclaimed food and drinks writer and the author of Aperitivo: Drinks and Snacks for the Dolce Vita; Adventures of a Terribly Greedy Girl; A Sherry and a Little Plate of Tapas; Heat: Cooking With Chillies; and Make Mine A Martini. In addition to her own books, Kay has co-authored a further six books, working with the award-winning chef Bryn Williams on his two books, Academy Award-nominated actor Stanley Tucci on his second cookbook, The Tucci Table, and with the American pizza guru Chris Bianco. She also co-wrote Leon: Family and Friends with John Vincent. She writes a monthly column for delicious magazine and lives in London with her husband, cats, and dogs.