Chiva’s Som’s Thai Spa Cuisine contains over 50 lavishly illustrated award-winning recipes from Chiva-Som’s highly acclaimed Taste of Siam restaurant. These thoughtfully crafted dishes will help to improve health, achieve weight loss, increase energy levels and ultimately alter your lifestyle, without sacrificing any of the taste and flavour that Thai cuisine is so famous for. Chiva Som’s innovative spa cuisine is low in fat and salt, and incorporates the use of complex carbs and raw food as much as possible.
Interspersed with the stunning photography and detailed recipes are useful chef’s tips, information on the basic nutrients and calorie count of each dish, and fact-packed snippets on Thai ingredients and spices. The Appendix section at the back of the book provides recipes for basic Thai curry pastes , dips and other condiments, complemented by a detailed glossary.
Chiva-Som has been named the Best Overseas Spa Retreat in the World no less than six times by readers of Condé Nast Traveller UK and is consistently ranked as the world’s top three spas by leading spa, and health and fitness publications.
Aun Koh is a lifestyle writer and former magazine editor, and is best known for launching Asian lifestyle magazine East. Aun has spent time with Asia Inc, the International Herald Tribune, Newsweek and Where Singapore. He is also an avid traveller and a passionate foodie.
Paisarn Cheewinsiriwat is Executive Chef at Chiva-Som.
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Jörg Sundermann is an award-winning photographer responsible for the sumptuous photographs seen in New Chinese Cuisine, Seafood – Recipes from the Cliff, The Six Senses Cookbook and Food Art: Creations from the Hong Kong Jockey Club’s Happy Valley Clubhouse.