Gaeng Hung Lae powder 50g, Satay Powder 50g and Northern Larb 50g.
This is a first edition copy of a 200 page hardback book featuring the recipes of Professor Kobkaew Najpinij and three 40g Thai spice mixes. Gaeng Hung Lae powder, Satay Powder and Northern Larb Powder – all supplied with recipes to cook the spices with.
A lifelong love of Thai food and a chance meeting with one of Thailand’s most celebrated cookery teachers resulted in me publishing a book of my famous mentor’s recipes.
Mae’s Ancient Thai Food is my tribute to Gobgaew Najpinij and is a tribute to our shared passion for unlocking the secrets behind traditional Thai cooking.
The book is intended to take foodies on a cultural culinary journey through a collection of Gobgaew’s traditional recipes passed on in this book as a legacy to her Thai heritage.
Gobgaew was born in Udon Thani in 1941, studied at the Suan Dusit Finishing School and qualified with a higher certificate in home economics and a BA in food and nutrition. She had a passion for ancient Thai food and loved to pass on her skills. After her retirement from the role of assistant professor at Suan Dust University she was in great demand in Thailand on both TV and radio shows and she worked extensively as a consultant. Her knowledge of Thai food history was immense and she was very generous in imparting this knowledge.
She worked on countless freelance projects with an array of people such as Thai Airlines and even the Thai army. She lent her support and cooked with many published authors such as Chef Robert Danhi and Chef Siriyan and her recipes appear in David Thompson’s books “Thai Food” and “Thai Street Food”.
It is because of this that David pays a moving tribute to her on the back of my book.
I wrote this book in her honour and this collection of recipes are as taught to me by Mae between 2005 and 2016.
My personal passion is coriander root and I highlight it on my website and I also run supper clubs to showcase ancient Thai food cooking. Please join my waiting list if you would like to be invited to join us.
David Thompson said;
“Ajarn Gobgaew was an inspiration to so many people by her cooking and kindness. I first met Gobgaew at a food conference two decades ago and her open-minded friendliness made me fall for her winning charms. We became fast friends – more than that as Gobgaew’s unerring taste was a certain guide in helping me learn about Thai food.
Gobgaew’s death was unexpected – she was writing recipes until the last, indicative of her strength and passion in providing culinary assistance to others.
Consequently, Carole’s book is a fitting tribute to Gobgaew’s vocation. It also maintains the Thai tradition of publishing an encomium to acknowledge the deceased.
This volume is full of true gems. I recall making the Chilli Jam with Gobgaew and will certainly want to make her Old Fashioned Soup. I can see her now, tasting, savouring, adjusting and advising. I miss Gobgaew and her cooking.