Posted on: December 3 2011

Saba: The Cookbook

Inside a Thai/Vietnamese Kitchen

Paul Cadden and Taweesak Trakoolwattana

SABA: The Cookbook is not only a collection of great Thai and Vietnamese recipes from one of Dublin’s best-loved restaurants, it is also the story of SABA.

Jammed with recipes from tasty appetisers to wok dishes and sides, from soups to curries and everything in between, this book invites you through the doors and into the kitchen and heart of SABA. The energy jumps off each page as you feel the ebb and flow of a passionate team doing what they love.

Written by owner Paul Cadden and Executive Chef Taweesak Trakoolwattana, this is the story of SABA’s first five years. Authenticity is the key, and the food in SABA remains true to the origins of Thai/Vietnamese cuisine.  It is beautifully illustrated throughout, and all the recipes have been tested in a domestic kitchen.

All proceeds from this book will go to The Bone Marrow Transplant Unit in Our Lady’s Children’s Hospital, Crumlin and to The Thai Red Cross Society.

Published by SABA, it will be available from SABA, SABA To Go, Easons, Hightide in Westport and all good bookshops in the first week of December, price €30 and will make a great Christmas present.

In the picture: Taweesak Trakoolwattana and Ciara aged 8, who has successfully been through treatment at the bone marrow transplant unit at Crumlin Children’s Hospital.