Fire and Flavour

Fire and Flavour: Nu's Food serves up a truly authentic taste of a style of cooking - and daily life - that is fast disappearing, even in rural Thailand.

Author Nigel Hopkins and photographer Tony Lewis accompany star chef Nu Suandokmai on his annual pilgrimage to the family farm that inspires the wildly popular street-style Thai food he creates here in Australia.

Discover the traditional Thai cuisine Nu learned in his mother's kitchen - and make it yourself with delicious, simple recipes designed to be recreated by the home cook. From tasty snacks like sun-dried salty fish to luscious desserts like ice cream kati (coconut ice cream), these varied recipes include warming curries, cool seafood dishes and - of course - Nu's own take on the classic pad thai.

Praise for Fire and Flavour
'These recipes are great. I can't wait to have this on my bookshelf.' Jill Dupleix

'A warm and accessible look at the Thai culinary tradition which produced star Adelaide chef Nu Suandokmai of Lantern by Nu ... This cookbook celebrates the family recipes, as translated by Nu, and helps the Australian home cook recreate some of these simple, delicious dishes, using ingredients that are easily found in Asian supermarkets here.' - Amanda McInerney, Lambs' Ears and Honey

Nu Suandokmai is a Thai chef renowned for bringing authetic Thai cooking to Adelaide. He is the restauranter behind Nu Thai Gouger Street, Nu's in Sydney and now Lantern by Nu.

Nigel Hopkins is an award-winning journalist who has been writing about the Australian food and wine industry for the past 30 years.

Tony Lewis is a professional photographer whose food photography has been published in books and magazines, and used by many food brands.