Welcome to Longrain, a sumptuous collection of Thai-inspired recipes for the modern kitchen. Chef Martin Boetz from the acclaimed restaurant in Surry Hills, Sydney, has translated 100 of his favourite dishes for cooks to recreate in their home. If you enjoy cooking and eating, you will revel in the flavours that can be found in betel leaves with chicken and chilli relish; eggnets with beansprouts, pork and prawns; warm salad of tea-smoked oysters and chilli jam; and braised beef shin with mint and coriander. Most of the ingredients used are readily found in supermarkets, fresh food markets and good Asian produce stores, and a comprehensive illustrated glossary will help cooks identify ingredients such as galangal and pea eggplant.
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ISBN:
9781740662710
Format:
Paperback
Dimensions:
26cm x 22cm
RRP:
$45.00
ABOUT THE AUTHOR
Martin Boetz
German born and Australian bred with Thailand close to his heart (and stomach), Martin Boetz is a culinary mash up which, unsurprisingly, has given him a head start in the world of kitchen creativity. Martin’s interpretive Asian cooking lead to his Longrain Restaurants in Sydney and Melbourne being praised by diners around the globe. After an apprenticeship at Lennons’ Brisbane Hotel, Martin moved Sydney, where he worked in Double Bay
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