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Baan: Recipes and Stories from My Thai Home by Kay Plunkett-Hogge

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Notes about this book

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Notes about Recipes in this book

  • Grilled chicken (Classic gai yang)

    • Foodycat on May 03, 2019

      The weather wasn't good so I roasted it whole rather than spatchcocking it. Juiciest chicken I have ever cooked, and the brine and marinade are delicious.

  • Northeastern-style laarp (Laarp Isaan)

    • Foodycat on May 06, 2019

      I used duck fillets and chicken livers. We had it as a main meal with some glutinous rice - absolutely delicious, but I would go with 2tbs of the spice mix next time.

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Reviews about this book

  • Kavey Eats by Kavey Favelle

    The recipes...are readily achievable for ordinary home cooks. In recipes that traditionally include a hard-to-find ingredient, Kay suggests a suitable substitute.

    Full review
  • ISBN 10 1911624059
  • ISBN 13 9781911624059
  • Published Apr 04 2019
  • Page Count 208
  • Language English
  • Countries United Kingdom
  • Publisher Pavilion

Publishers Text

'Baan' means the hearth, the home, the community, the place where you come from and this new book by Kay Plunkett-Hogge emulates just that feeling from Thai cuisine.

Born and raised in Bangkok, Kay spoke Thai before she spoke English and has spent more than half her life in Thailand. Baan is a true homage to her childhood, to the delicious recipes that she was raised on and a cuisine and country that she loves.

Baan features over 120 recipes that Kay has collected from all over Thailand from friends, acquaintances and street-stall holders, all gathered over around 30 years of travel, and all of them tried and tested back in London. Some are familiar, some unusual, and some so regional they capture a distinct sliver of Thailand and all its unique character. 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 Thai cookery achievable in an ordinary Western home.

Chapters include How To Cook Rice - so central to Thai food and so easy to get right, whether steamed jasmine rice or sticky rice, all secrets are revealed Snacks and Aharn Len; Yums, Laarps and Tums; Soups; Stir-fried and Deepfried; Curries, Stews and Braises; Grilled, Steamed and Baked; Relishes and Dipping Sauces; and Drinks and Desserts.

This book guides the reader through the fragrant world of Thai cooking - dishes of profound and gracious subtlety - onto a culinary adventure all within the comfort of their own kitchen.

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