The Thai Kitchen of Boo Raan: Sharing Recipes From Dokkoon Kapueak (Dokkoon Kapueak) barbecue and whatever we can use

and whatever we can use to nourish ourselves

where he met and first worked with Yotam Ottolenghi

inspiring in bartenders and their thirsty patrons a new fascination with the ingredients

mezcal found him

The book is separated into four chapters: the Pastry Shop

The Thai Kitchen of Boo Raan: Sharing Recipes From Dokkoon Kapueak (Dokkoon Kapueak) barbecue and whatever we can useWith fresh ingredients and a little extra attention to Thai preparation methods, you can put the tastiest Thai dishes on the table. According to Dokkoon Kapueak, a Michelin starred chef, Thai cooking is not as difficult as you might think, and anyone can learn it. In this book, Dokkoon offers 60 traditional sharing dishes, created from Thai recipes that she has known all her life and now serves in her award winning restaurant Boo Raan in Knokke Heist,