'Serves some of the most tastebud-smashing Thai food that north London has seen in years. Possibly ever.' Time Out on Sebby Holmes's restaurant Farang Thai recipes can often feature a long and off-putting list of ingredients, so it becomes a cuisine we treat ourselves to in a restaurant or as a takeaway rather than cook at home. In Thai in 7, acclaimed chef Sebby Holmes shows how with just 7 ingredients or fewer you can make deliciously fragrant and fiery Thai dishes any night of the week. From Prawn Pad Thai to King Oyster Mushroom Curry and Crispy Tofu with Coconut Cream & Thai Basil, Sebby's innovative, easy recipes retain the punchy flavours of Thai food using ingredients that can be found in any supermarket. With an enticing mix of fast, fresh and nourishing dishes, Thai in 7 celebrates the variety of Thai food with curries, stir-fries, pickles and desserts that are certain to make your taste buds tingle.

This handy guide is a comprehensive reference to the world of spices, with authoritative information on all the common and lesser-known varieties. The A-Z index of 50 spices shows each in all its various forms - whole, ground, dried or fresh - and includes facts about its history, origins, and medicinal and culinary uses. The second part of the book offers over 100 classic andcontemporary step-by-step recipes from all over the world using both spices and spice mixtures. A section on using spices in the home shows you how to make scented gifts and decorations, and features recipes for aromatic cooking oils, vinegars and a variety of drinks.