Cooking Thai

Cooking Thai

Heritage and Modern Recipes from My Kitchen Notebooks 

By Pim Techamaunvivit

Through 100 stunning recipes, an award-winning chef shares her Thai culinary heritage, blending intriguing flavors, rich culture, and multi-hued stories.

“This book, like everything Pim does, is an indelible achievement. It’s just the guide I needed through every major category of Thai cuisine—from snacks all the way to desserts—but it’s also a lighthearted, easy-to-read narrative.”—Yotam Ottolenghi

After emigrating to America as an adult with a deep respect for the savors and traditions of her native country, Pim Techamuanvivit noticed assumptions around Thai cuisine being cheap or foreign. Driven to change that perception, she opened multiple Michelin-starred restaurants to celebrate the richness of Thai cuisine and her family’s culinary heritage. Cooking Thai presents a collection of Techamuanvivit’s best recipes and breaks down traditional Thai techniques with simple dishes and cultural insights, encouraging readers to craft their own Thai culinary journeys.

With an explanation of how to source core ingredients, home cooks will be whipping up incredible meals without a hitch. From deeply flavorful dishes like Grilled Shrimp and Lychee Salad and Massaman Curry with Beef Cheeks, Potatoes, and Burnt Shallots to Namprik Gapi Fried Rice and Kin Khao Wings, cooks of all abilities will have an abundance of delectable, sharable recipes at their fingertips.

Cooking Thai showcases Pim’s award-winning culinary prowess as she guides you through the landscape of Thai cuisine, helping you understand the veracity, complexity, and deliciousness it has to offer.

Hardcover |  Ten Speed Press  |  304 pages