Cooking Thai
Heritage and Modern Recipes from My Kitchen Notebooks
Will be published approx. on 25. August 2026
Book
Hardback
304 pages
978-0-593-83658-3 (ISBN)
Description
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.
“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.
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Persons
Pim Techamuanvivit has fearlessly pushed boundaries, as noted by the New York Times, San Francisco Chronicle, Food and Wine, and many others. Born and bred in Bangkok, Pim’s longing for the flavors from her childhood drove her to give up a thriving career in Silicon Valley for the restaurant business. Her first project, Kin Khao in San Francisco, received a Michelin star in its second year. Nari in San Francisco and Nahm in Bangkok followed suit. Having successfully sustained Michelin stars and other awards on both sides of the Pacific while also maintaining cancer remission and navigating the global pandemic, Pim is now energized to advance the understanding of Thai cuisine by sharing her knowledge in printed, bound form. Cooking Thai showcases Pim’s culinary prowess as she deftly guides you through the landscape of Thai cuisine, helping you understand the veracity, complexity, and deliciousness it has to offer.
Andrea Nguyen is a culinary bridge builder, leading authority on Asian cuisines, and award-winning author. She has written seven acclaimed cookbooks, including The Pho Cookbook and Ever-Green Vietnamese, which won awards from the James Beard Foundation and International Association of Culinary Professionals. Cooking Thai is her first book collaboration project. A former Saveur contributing editor and Cooking Light columnist, Andrea has also contributed articles and developed recipes for Food & Wine, the New York Times, and the Wall Street Journal. Andrea resides in Santa Cruz, California, where she writes, blogs, teaches, and podcasts — a dream life that she could have never imagined when she and her family fled Vietnam in 1975.
Andrea Nguyen is a culinary bridge builder, leading authority on Asian cuisines, and award-winning author. She has written seven acclaimed cookbooks, including The Pho Cookbook and Ever-Green Vietnamese, which won awards from the James Beard Foundation and International Association of Culinary Professionals. Cooking Thai is her first book collaboration project. A former Saveur contributing editor and Cooking Light columnist, Andrea has also contributed articles and developed recipes for Food & Wine, the New York Times, and the Wall Street Journal. Andrea resides in Santa Cruz, California, where she writes, blogs, teaches, and podcasts — a dream life that she could have never imagined when she and her family fled Vietnam in 1975.