Cooking Thai: Heritage and Modern Recipes from My Kitchen Notebooks - Hardcover

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.

A bank examiner gone astray, Andrea Nguyen is living out her childhood dream of being an award-winning writer, editor, teacher, and consultant. Her impactful books--Into the Vietnamese Kitchen, Asian Dumplings, Asian Tofu, The Banh Mi Handbook, and The Pho Cookbook--have been recognized by the James Beard Foundation, International Association of Culinary Professionals, and National Public Radio for their excellence. She edited Unforgettable, a biography cookbook about culinary icon Paula Wolfert. Andrea has contributed to many publications, including the Washington Post, Wall Street Journal, Lucky Peach, Saveur, and Cooking Light.