A grey day deserves a bright golden curry. A sunny day too. This Thai Yellow Crab Curry (Gang Pu Bai Cha Plu) is a joy and it is so speedy to make.
I have many excellent memories of cooking with chefs in hotels on my travels. Uncovering the secrets to their kitchens in Langkawi, Borneo, China and Hong Kong, just a few among many far flung places. The kitchen in a hotel is as key to my decision to stay there as the quality of the sheets and the service. I especially love a Small Luxury Hotel, they are always characterful and unique, and you can get to know everyone over the course of your stay.
Small Luxury Hotels of the World recently published a collection of handpicked recipes from over 140 of their hotels in the The Small Luxury Cookbook. They are a diverse collection of over 500 hotels in more than 80 countries around the world. The resulting recipe collection showcases an exciting and diverse selection of recipes. This is the third volume of the collection and is focussed entirely around main courses. It takes you by the hand through the restaurant kitchens.