"Whether you're curious about Thai cuisine or are a veteran in the Thai kitchen, this book will be a revelation. It's a deep dive into the intricacies and delights of Thai food, chockful of important practical information and sparked with personal insights. Pim has long been a master of this cuisine, and in Cooking Thai we learn that she's also a brilliant teacher. We're lucky to be her students." --Dorie Greenspan, food writer, baker, and cookbook author "There has never been a book like this, and if you love Thai food, you absolutely need it. Cooks will rejoice in the ability to recreate genuine Thai flavors from these remarkably precise recipes. But if all you want to do is go out to eat Thai food in restaurants, this book will give you a whole new understanding of the cuisine. I'm buying a copy for every passionate eater I know.

" --Ruth Reichl, food writer and author "Every page of Cooking Thai abounds with warmth and generosity--pulsating flavors that invite us to the table, and intimate, poignant stories that compel us to stay. It is a real privilege to learn Thai cooking from Pim Techamuanvivit and her elders." --Hetty Lui McKinnon, food writer and cookbook author "I deliciously recall a Thai dinner Pim cooked for me in Paris, which blew me away with its freshness, vibrancy, and sizzling flavors. Since then, Pim has gone on to become a chef with her own restaurant, but her cooking remains down-to-earth. In Cooking Thai , Pim shares her recipes with easy instructions (and substitutions for hard-to-find ingredients) so you can recreate her tantalizing dishes at home, no matter where you are." --David Lebovitz, author of Ready for Dessert, My Paris Kitchen, Drinking French, and The Great Book of Chocolate "I've been lucky to enjoy Pim Techamuanvivit's cooking for more than twenty years, including some of the best tasting meals I can remember. I've been waiting for this book for nearly as long. I've cooked my way through over a dozen of the recipes, and the resulting meals are arguably the best (and most exciting) cooking to come out of my kitchen in memory.

This book will forever be front of kitchen for me." --Heidi Swanson, author of Super Natural Cooking "In Cooking Thai , Pim Techamuanvivit captures the living, breathing soul of Thai food--its heritage dishes, its bold modern expressions, and the ingredient intelligence that makes it all sing. Drawing from decades of kitchen notebooks and family traditions, she guides you through curries, salads, stir-fries, noodles, and more with the rigor of a chef and the warmth of a storyteller. This is Thai cooking as it's meant to be: personal, flavorful, and most importantly, doable in a home kitchen." --J. Kenji López-Alt, author of The Food Lab, The Wok, and Every Night is Pizza Night "This is a wonderfully creative and engaging Thai cookbook--one that's truly hard to put down once you start reading. The book is perfect for both home cooks and professionals alike, offering clever tips for cooking abroad--especially when certain ingredients are harder to find outside of Thailand." --Earl Ninsom, chef/cofounder of Langbaan, EEM, Yaowarat, and James Beard Award Outstanding Restaurant Winner.