Readers can expect to find such authentic Thai recipes as Gaeng Kiew Waan (green curry), Khao Soi Gai (Northern-style Thai noodle soup) and Massamun Nua (Southern-style Thai beef curry) as well as Vietnamese Cau Lau noodles, Balinese Kare Ikan fish curry and Portuguese Arroz de Marisco.
Through its 232 pages, the book introduces readers to the unique flavours, ingredients and customs of each Anantara destination, from Thailand, Anantara’s country of origin, to the landlocked plains of Zambia. Insights from renowned author Joe Cummings paint an authentic picture of the food culture in each destination, while 33 recipes by Anantara chefs allow readers to recreate the flavours of Anantara at home. Photographer Christopher Wise is in charge of translating each local culinary culture into visual language.
Green curry with roti
“Showcasing local food traditions is one of our goals as it enables guests to get a taste of the local culture,” said William E Heinecke, chief executive officer of Minor International Public Co Ltd and founder of the Anantara brand. “As a Thai brand that has become global with a presence today in more than 50 countries, we are proud to take part in promoting Thai cuisine and Thai culture to travellers worldwide. I am delighted to share the culinary legacy of Anantara in the hope of immersing the readers in the heritage and traditions of some of the key destinations of the world.”
Sponsored by the Tourism Authority of Thailand (TAT), the book is available at all Anantara properties for Bt990 or US$29.95.
Published : July 01, 2019
By : The Nation