Spirit House
Cookbooks Food & Drink Culinary Travel Asian Cuisine Thai Cooking Barbecue Modern Australian
Spirit House: Asian Barbecue & Modern Thai Recipes is the cult-favourite cookbook that turned a Queensland restaurant into a culinary pilgrimage site. Every glossy page recreates the restaurant’s legendary balance of fire-kissed char and fresh, aromatic herbs, walking home cooks through signature dishes such as caramelised pork hock with five-spice, lemongrass-skewered prawns, and the iconic green-papaya salad that food magazines still reference two decades on. Step-by-step photographs and clear timing charts demystify Asian barbecue techniques—banishing the guess-work from marinades, heat levels and resting times—so even first-timers can plate restaurant-quality food on a backyard kettle or a cast-iron grill pan.
What makes this softcover so collectible is its dual-role as both practical kitchen manual and art-piece: lush on-location photography of the Gold-Coast hinterland, hand-drawn diagrams of exotic produce, and a cross-cultural pantry guide that explains how to substitute galangal, kaffir lime and palm sugar in everyday supermarkets. The authors, Spirit House co-founders Helen Brierty and Annette Fear, weave travel anecdotes and chef tips between recipes, giving readers the story behind every dish—perfect for dinner-party conversation as well as dinner itself.
Copies in “very good” condition are increasingly scarce; the book has never been reprinted in this exact large-format edition, and used ones disappear quickly from collector circles. This smoke-free, tight-spined copy offers clean, unmarked pages ideal for gift-giving or for preserving a piece of modern-Australian food history on your own shelf. If you want the recipes that launched a thousand backyard tandoors—and a restaurant still booked out months in advance—this is the edition to grab before it slips back out of print.
Refer to our eBay listing for a full condition report and many more high-quality pictures of this item.
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