Spirit House The Cook Book

Spirit House The Cook Book

Spirit House The Cook Book

Spirit House The Cookbook is a brilliant companion to previous cookbooks from the wellknown and loved restaurant and cooking school of the same name.

With new recipes from chef Annette Fear, this book is set to be another bestseller.

Recipes include the basic essentials, traditional Thai favourites and other Asian recipes presented with colour photographs. This cookbook is set to inspire readers to explore the unique balance of sweet, sour, salt and spicy at home.

It has all the ingredients a home cook needs: easy sourced ingredients, clear instructions, preparation and cooking times, degree of difficulty for each recipe, chef's tips and hot tips about the more exotic spices and ingredients.

Spirit House The Cookbook is sure to become another long-serving Spirit House classic.

Helen Brierty and Annette Fear

Spirit House The Cook Book
New Holland Publishers
Authors: Helen Brierty and Annette Fear
RRP: $49.99


Interview with Chef Annette Fear

Question: Which recipes featured in the SH holds the most memories?

Annette Fear: Noodle Balls, these have been in my professional repertoire since my Sydney days and have been reincarnated into many versions over the years.

Prawn Fried Rice. About 30 years ago I use to go to a restaurant in Darlinghurst called the Silver Spoon and their prawn fried rice used to blow me away and I couldn't put my finger on the flavour. It wasn't at all like my Mums Sunday night version with peas and bacon. When I started specialising in Thai food I realised the elusive ingredients was a simple combination of garlic, coriander and white pepper.

Chargrilled Pork with Spicy Eggplant is from Mae Hong Son in Northern Thailand and is one of my favourite places in the world and it always reminds of my time spent there.


Question: Which 5 ingredients could I not live without?

Annette Fear: Hard to pick put probably at the top of the list would be lime, chilli, fish sauce, garlic and eggs. Question: Which 3 dishes should we create for a dinner party, this weekend?

Annette Fear: I think for a dinner party an entree of Cuttlefish and Pomelo Salad, followed by Peanut Curry of Eyefillet with Caramelised Sweet Potato and to finish the Coconut and Mango Panna Cotta.


Question: Where can we find most of the ingredients used in the SH?

Annette Fear: We try and keep our recipes user friendly in terms of sourcing out ingredients so most of the dry goods will be available in the Asian section of a large supermarket with a few more hard to source ingredients from your local Asian supermarket. Most of the recipes are produce driven and the fresh fruit and vegetables will be found at your local farmers market or your favourite fruit and vegetable store, meat and seafood from good butchers or seafood supplier.


Interview by Brooke Hunter

 

Spirit House The Cook Book
New Holland Publishers
Authors: Helen Brierty and Annette Fear
RRP: $49.99




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