Best Thai Cooking, Food & Wine Books
Here you will get Best Thai Cooking, Food & Wine Books For you.This is an up-to-date list of recommended books.
1. The Traeger Grill Bible • More Than a Smoker Cookbook: The Ultimate Guide to Master your Wood Pellet Grill with 200 Flavorful Recipes Plus Tips and Techniques for Beginners and Advanced Pitmasters
Author: by BBQ Academy
Are you ready to master your Traeger grill and wow your friends and family at the next cookout? With a Traeger grill you don’t have to worry about flareups, temperature control, or fuel; so you can concentrate on the most important thing: how to create a showstopping meal!
BBQ Academy is pleased to present The Traeger Grill Bible, the most complete guide and cookbook with 200 tasty recipes to utilize your wood pellet grill to its full potential. We will guide from smoking techniques to the perfect wood pellet choices, from the best cuts to the most mouth-watering rubs, from meats to desserts and everything in between.
Learn how to enhance every flavor and recipe with the amazing potential of your Traeger and the smoke of a real wood fire; as you will find out, you can cook anything on a Traeger! In this book you will discover:How to deliver perfectly smoked meats to your guestsThe best wood pellet for your recipes (learn more about it on page 24)Step-by-step guides to maintain your Traeger grill in perfect working conditionsThe perfect rubs and seasonings to get a smokin’ dinnerHow to bake and cook with your Traeger, because the fun doesn’t stop at smoking!
2. The Pepper Thai Cookbook: Family Recipes from Everyone's Favorite Thai Mom
Author: by Pepper Teigen
NEW YORK TIMES BESTSELLER 80 stir-fried-saucy, sweet-and-tangy mostly Thai-ish recipes from the mom who taught Chrissy (almost) everything she knows, Pepper Teigen! Whether she’s frying up a batch of her crispy-garlicky wings for John’s football Sundays or making Chrissy her favorite afternoon snackinstant ramen noodles with ground pork, cabbage, scallions, and cilantroPepper Teigen loves feeding her famously fabulous family.
Through these eighty recipes, Pepper teaches you how to make all her hits. You’ll find playful twists on Thai classics, such as Fried Chicken Larb, which is all crunch with lots of lime, chile, and fish sauce, and Pad Thai Brussels Sprouts, which bring the fun tastes and textures of pad thai to a healthy sheet of pan-roasted vegetables.
And there are the traditional dishes Pepper grew up with, like khao tod crispy rice salad and tom zapp hot and sour soup. Pepper shares stories about her life, too, such as how she used to sell sweet-savory kanom krok coconut-and-corn pancakes to commuters when she was ten years old in Thailand (now she makes them with her granddaughter, Luna, as a treat) and how, once she moved to the United States, she would cobble together tastes of home with ingredients she could find in her new homeland, like turning shredded cabbage and carrots into a mock-papaya salad.
3. Simple Thai Food: Classic Recipes from the Thai Home Kitchen [A Cookbook]
Author: by Leela Punyaratabandhu
Thai takeout meets authentic, regional flavors in this collection of 100 recipes for easy, economical, and accessible Thai classicsfrom the rising star behind the blog She Simmers. Who can say no to a delicious plate of Pad Thai with Shrimp; a fresh, tangy Green Papaya Salad; golden Fried Spring Rolls; or a rich, savory Pork Toast with Cucumber Relish?
Thai food is not only one of the most vibrant, wonderfully varied cuisines in the world, it also happens to be one of the tastiest, and a favorite among American eaters. The good news is, with the right ingredients and a few basic tools and techniques, authentic Thai food is easily within reach of home cooks.
Take it from Leela Punyaratabandhu, a Bangkok native and author of the popular Thai cooking blog She Simmers. In her much-anticipated debut cookbook, Leela shares her favorite recipes for classic Thai fare, including beloved family recipes, popular street food specialties, and iconic dishes from Thai restaurant menus around the world.
4. Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends A Cookbook
Author: by Kris Yenbamroong
If you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle.
Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life. Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside.
But it’s also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.
5. Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand [A Cookbook]
Author: by Andy Ricker
Published at: Ten Speed Press; Illustrated edition (October 29, 2013)
A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country’s famed street food stateside.
In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker’s traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star.
Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it’s too spicy for the American palate or too difficult to source ingredients. Ricker shares more than fifty of the most popular recipes from Thailand and his Pok Pok restaurantsranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thaistyle papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings.
6. Korean Vegetarian Cooking: Authentic Flavors in Simple Steps
Author: by Shin Kim
Welcome to Shin s Korean kitchen where vegetables are celebrated as main features! This colorful cookbook by Shin Kim includes over 80 Korean vegetarian recipes, 75 of which can be made vegan. Each recipe is accompanied by a photograph for added visual inspiration and marked with gluten-free, nut-free, spicy, and vegan tags as a helpful guide for your dietary preferences.
Drawing from local, natural plant-based ingredients and traditional Korean vegetables available in the U.S., this book covers a wide range of vegan and vegetarian Korean dishes. From a variety of kimchi to everyday banchan sides, such as Scallion Pancakes, Spicy Soft Tofu Stew, and Glass Noodles with Vegetables, Korean home favorites are presented in clearly laid-out steps.
Moreover, entre dishes that traditionally feature animal protein are adapted as colorful, flavorful vegetarian dishes, such as Kimchi Dumplings, Mushroom Hot Pot, and Sweet and Sour Cauliflower. This book is for anyone with an interest in Korean cuisine who wants to incorporate a more plant-based diet in their lives.
7. Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to Make at Home
Author: by Pailin Chongchitnant
Appetite by Random House
The definitive Thai cookbook from a YouTube star! Growing up in Thailand, Pailin Chongchitnant spent her childhood with the kitchen as her playground. From a young age, she would linger by the stove, taking in the sight of snowy white coconut being shredded, the smell of lemongrass-infused soups, and the sound of the pestle pounding against the granite mortar.
Years later, as a Cordon Bleueducated chef in San Francisco, Pailin vividly remembered the culinary experiences of her youth. And so, on YouTube, Hot Thai Kitchen was born. Combining her love of teaching with her devotion to Thai food, Pailin immediately connected with thousands of fans who wanted a friend and educator.
In this much-anticipated cookbook, Pailin brings her signature warmth and impressive technique to Thai food lovers everywhere. She begins by taking readers on a beautifully photographed trip to Thailand to explore the culinary culture and building blocks central to Thai food.
With foolproof and easy-to-follow instructions, Pailin breaks down the key ingredients, flavours, equipment, and techniques necessary to master authentic Thai cooking. Then, she shares her must-make recipes for curries, soups, salads, and stir-fries, including entire chapters on vegetarian and vegan dishes, dips and dipping sauces, and sumptuous Thai desserts.
8. Thai Street Food: Authentic Recipes, Vibrant Traditions [A Cookbook]
Author: by David Thompson
Ten Speed Press
Thai Street Food transports readers straight into the bustling heart of Thailand’s colorful street stalls and markets-from the predawn rounds of monks fanning out along the aisles to the made-to-order stalls ablaze in neon and jammed with hungry locals after dark.
Featuring nearly 100 authentic dishes plus lavish photography accompanying every recipe, this stunning cookbook is the definitive guide to Thailand’s culinary street culture. The recipes, such as Steamed Fish with Chilli and Lime Sauce, Pork Satay, Roast Duck and Egg Noodle Soup, and Sweet Banana Roti illuminate the beguiling world of food so integral to the Thais.
Scholar and chef David Thompson lives with a singular passion for Thailand’s customs, culture, and people. Although he claims It’s all about the food, this ambitious work shares his insights into the rhythms and nuances of Thai daily life along with a fascinating history of its richly diverse street cuisine.
This cookbook is a tempting, inspiring, and authoritative account of Thai street food, the vibrant culinary mosaic rich with community.
9. Thailand: The Cookbook
Author: by Jean-Pierre Gabriel
The definitive guide to Thai cuisine, with 500 authentic recipes from every region brought together in one comprehensive and beautifully produced volume. Author and photographer JeanPierre Gabriel traveled throughout Thailand for years to research the unique flavors and culinary history that make up the country’s food culture.
Here, he presents an array of dishes ranging from street vendor snacks to homecooked meals to restaurant tasting menus and everything in between. Learn to recreate classics such as Massaman Curry and Green Papaya Salad using authentic methods, or discover a new favorite, such as a Dragon Fruit Frappe.
Recipes include advice on essential techniques, while a glossary helps introduce home cooks to less familiar ingredients. Gabriel’s breathtaking images of the natural landscape, people, and food bring to life the history behind this storied cuisine.
10. Thai Food
Author: by David Thompson
Ten Speed Press
Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Since that fateful trip some 20 years ago, Thailand has become David’s second home.
Working alongside cooks who perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation. The result is THAI FOOD, the most comprehensive account of this ancient and exotic cuisine ever published in English.
David writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages. Although all the classic, well-loved recipes are here, this magnum opus features hundreds of lesser-known but equally authentic and delicious Thai dishes that will inspire cooks to go beyond green curry chicken and Thai fish cakes.
11. Bangkok: Recipes and Stories from the Heart of Thailand [A Cookbook]
Author: by Leela Punyaratabandhu
Ten Speed Press
From one of the most respected authorities on Thai cooking comes this beautiful and deeply personal ode to Bangkok, the top-ranked travel destination in the world. Every year, more than 16 million visitors flock to Thailand’s capital city, and leave transfixed by the vibrant culture and unforgettable food they encounter along the way.
Thai cuisine is more popular today than ever, yet there is no book that chronicles the real food that Thai people eat every dayuntil now. In Bangkok, award-winning author Leela Punyaratabandhu offers 120 recipes that capture the true spirit of the cityfrom heirloom family dishes to restaurant classics to everyday street eats to modern cosmopolitan fare.
Beautiful food and location photography will make this a must-have keepsake for any reader who has fallen under Bangkok’s spell.
12. The Better Than Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home
Author: by Danette St. Onge
Fast, simple, and scrumptious Thai foodno restaurant required. Create the exciting flavors of your favorite Thai meals in your own kitchenno delivery necessary. The Better-than-Takeout Thai Cookbook reveals the secrets to making iconic dishes and introduces a menu of new options to discover.
The Better-than-Takeout Thai Cookbook shows you how to easily prep your pantry so you’ll be ready to cook in 30 minutes or less. You’ll even learn how to make curry paste from scratch to have on hand for last-minute meals. Alongside the recipes, this Thai cookbook includes serving suggestions, convenient ingredient swaps, and more.
Inside The Better-than-Takeout Thai Cookbook, you’ll find:Quick Thai cookingMake flavorful meals in less than 30 minutes by keeping a handful of signature ingredients in your cupboard. A menu of favoritesFind the dishes you crave in chapters organized like a Thai restaurant selection: Noodles, Soups and Salads, Curries, Seafood, and more.
100 recipesEnjoy classic restaurant dishes like Pad Thai and Yellow Curry with Chicken and Potatoes, or try something new like Thai-Style Omelet or Jungle Curry. Thai food is better homemade with The Better-than-Takeout Thai Cookbook!
13. Lemongrass and Lime: Southeast Asian Cooking at Home
Author: by Leah Cohen
The flavors of Southeast Asia are the star in this collection of recipes from Leah Cohen, the Top Chef alum and restaurateur. Growing up half-Filipino, Leah Cohen never thought food from her mother’s side would become her life’s work. But after working in Michelin-starred restaurants and then competing on Top Chef, Cohen was still searching to define what made her food hers.
She found the answer in Vietnam, Thailand, Myanmar, Singapore, Indonesia, and yes, the Philippines, as she rediscovered the deliciously sweet, pungent, and spicy flavors of her youth and set out to take them back with her to New York. Now, Cohen brings the exciting flavors of Southeast Asia to the masses in her beloved New York City restaurants.
And in this cookbook, she shows readers how to use pantry staples like fish sauce (the salt of Southeast Asia), coconut milk, and shrimp paste to delicious effect, and gives home cooks the confidence to embrace what she calls the “controlled chaos” of Asian cooking in their own kitchens.
14. POK POK Noodles: Recipes from Thailand and Beyond [A Cookbook]
Author: by Andy Ricker
Ten Speed Press
From chef and bestselling author Andy Ricker comes this definitive guide to the most delicious and time-honored noodle dishes of Thailand with recipes anyone can make at home. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNEFrom iconic dishes like phat thai and phat si ew to lesser-known (at least Stateside) treasures like kuaytiaw reua (boat noodles), noodles represent many of the most delicious and satisfying dishes in the Thai culinary canon.
In POK POK Noodles, chef Andy Ricker shares recipes for his favoritesincluding noodle soups, fried noodles, and khanom jiin, Thailand’s only indigenous noodle. Filled with stunning food and location photography and the thoughtful, engaging storytelling that has earned Ricker legions of fans, this book will become an instant classic for armchair travelers and lovers of Thai food and culture.
15. The Complete Thai Cookbook: 550 Days Easy & Popular Morning Meals, Soups, Seafoods, Appetizers, Desserts, Vegetables, Salads, Curries, and Snacks Recipes for Beginners and Advanced Users
Author: by Gloria Shaw
May 12, 2021
With Beautiful Recipe Pictures. 550 Days Easy & Popular Morning Meals, Soups, Seafoods, Appetizers, Desserts, Vegetables, Salads, Curries, and Snacks Recipes for Beginners and Advanced UsersThai food can be, without a doubt, regarded as one of the tastiest and most sumptuous cuisines.
Thai food became more popular in America when Thai restaurants became a popular thing in Los Angeles in the 1980s. Americans started to love green curry, Som Tam (green papaya salad), and Tom Yam (shrimp soup) remarkably. Thai food is further divided into four categories on geographical segmentation, i.E., North, Northeastern (Isaan), Central, and Southern.
Every region has its own unique taste, which will make you fall in love with it. The Complete Thai Cookbook will provide you with a realistic and fantastic taste of Thai cuisine. It will provide comprehensive assistance in mastering the Thai cuisines and different recipes and foods of Thai origin.
The recipes will be thoroughly devised with easily understandable steps to follow. The cookbook will empower you to become a fantastic chef and provide yourself and your loved ones with the magical touch of Thai food. The cookbook will offer various recipes for every occasion, including breakfast, lunch, dinner, desserts, beverages, and much more.
16. Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots
Author: by James Syhabout
From chef James Syhabout of twoMichelin-star restaurant Commis, an Asian-American cookbook like no othersimple recipes for cooking home-style Thai and Lao dishesJames Syhabout’s hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history and diverse career experience.
Born into two distinct but related Asian culturesfrom his mother’s ancestral village in Isan, Thailand’s northeast region, and his father’s home in Pakse, Laoshe and his family landed in Oakland in 1981 in a community of other refugees from the Vietnam War.
Syhabout at first turned away from the food of his heritage to work in Europe and become a classically trained chef. After the success of Commis, his fine dining restaurant and the only Michelin-starred eatery in Oakland, Syhabout realized something was missingand that something was Hawker Fare, and cooking the food of his childhood.
The Hawker Fare cookbook immortalizes these widely beloved dishes, which are inspired by the open-air hawker markets of Thailand and Laos as well as the fine-dining sensibilities of James’s career beginnings. Each chapter opens with stories from Syhabout’s roving career, starting with his mother’s work as a line cook in Oakland, and moving into the turning point of his culinary life, including his travels as an adult in his parents’ homelands.