Chilli Banana: Authentic Thai Cooking From May's Kitchen

From an inquisitive child trying out her first taste of cooking in the family home, to successful restaurant entrepreneur, May Wakefield of the Chilli Banana restaurant franchise has now released a Thai cook book showcasing her culinary journey.With more than 50 diverse recipes and stunning photographs, taken in Thailand and Cheshire, the 'Chilli Banana' cook book captures the essence of Thailand's vibrant food culture. The dishes range from starters and sharers - including grilled prawns, marinated steak strips, spring rolls and fishcakes - to traditional soups, noodle dishes, rice dishes and salads. The book explores a variety of cooking styles from deliciously simple street food, to popular home cooked meals as well as adventurous cuisine from Bangkok's high class skyscraper restaurants. With anecdotes, tips, spice ratings and flavour profiles, May Wakefield guides you through the cooking process for each dish to ensure that authentic Thai dishes can be created every time.The book is dedicated to and inspired by her mother, Jiam Tonggird.May developed a passion for cooking from helping and watching her mother cook for farm workers her family at home, among the fields of basil and lemongrass in the Prachinburi farming district of Thailand.Jiam wrote the foreword for the book from over 6000 miles away:"Thirty years ago, when May and I were cooking together, I would never have imagined that the food we made would be written into a book. It is a very overwhelming thing to take in. To me these are simply the recipes we enjoyed cooking, sharing and eating together as a family and I'm delighted that they are now to be shared with so many more people."May and her husband Steve set up the first Chilli Banana restaurant in Wilmslow nearly 20 years ago and continue to serve fresh, flavoursome and authentic Thai cuisine from their three Chilli Banana restaurants across the north west. Now, they bring a collection of their most popular, and personal favourite dishes directly into your home.The 192-page hardback book of recipes and notes on Thai cooking and the country's food culture is published by Meze Publishing with images by photographer Tim Green.