Don’t you love fiery fragrant Thai food? I often eat it when I am out, but I must admit when I am cooking at home the closest I get to ‘authentic’ Thai food is using a jar or a packet of prepared curry base.

I have a banana tree or two in my garden, and well-known Asian food writer Carol Selva Rajah told me some time back how to make the leaves pliable for wrapping dishes before steaming them (you iron them lightly) but still it seems the list of ingredients is usually too long, or I just don’t seem to have them on hand.

Obviously it’s time I take a long serious look at the latest book from Helen Brierty and Annette Fear. For several years Spirit House on the Sunshine Coast has been a favourite of many people, both as a place to dine at the award-winning restaurant, or else (as in my case) to take part in a cooking class.

Just released, Travels with Thai Food, (New Holland, rrp $35) is a celebration of Thai food in all its complexities and flavours. It uses easy-to-find Asian ingredients to create innovative variations on Thai food that you can create in your own kitchen, with pictures to show you the look you’re aiming for.

The preface explains that the 80 recipes are based on their tag-along tours to Bangkok and the street food encountered so there are plenty of helpful tips for Thai travellers on how to recognise the various food stalls, what they sell and how to order.

The Spirit House’s fragrant Thai-inspired food won a Queensland Tourism and National Tourism Award in 2006. Six daily classes are conducted every week in their purpose built, 'hands-on' cooking school.

I’m inspired all over again as I turn the pages. Maybe I’ll give the poached red snapper with hot and sour herb salad a whirl tonight.

More information: www.spirithouse.com.au 07 5446 8977