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Cooking Thai

Heritage and Modern Recipes from My Kitchen Notebooks
By Andrea Nguyen and Pim Techamuanvivit
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Brief Description
Through 100 stunning recipes, an award-winning chef shares her Thai culinary heritage, blending intriguing flavours, 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... Read More
Format: Hardback
$6299
Elsewhere:
$8000
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Releases 25th August 2026 (Approx. Date) Pre-order  "Cooking Thai" now to secure your copy from our first shipment

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Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

Through 100 stunning recipes, an award-winning chef shares her Thai culinary heritage, blending intriguing flavours, 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 savours 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 flavourful 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, shareable 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.

Book Details

INFORMATION

ISBN: 9780593836583

Publisher: Random House USA Inc

Format: Hardback

Date Published: 25 August 2026

Country: United States

Imprint: Random House Inc

Illustration: 100 FOOD HEROES + 35 LIFESTYLE PHOTOS

Audience: General / adult

DIMENSIONS

Width: 203.0mm

Height: 254.0mm

Weight: 0g

Pages: 304

Collections

Andrea Nguyen Cook Books & Recipes Cooking & Food Non-Fiction Penguin Books Pim Techamuanvivit Pre-order Books Pre-Order Cook Books Pre-orders Pre-orders by Release Date

About the Author

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.

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