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.
by Garrett Oliver
by Kris Carr
by Carla Snyder
by Meredith Deeds, Carla Snyder
by Miles Clements, Patricia Saperstein, Garrett Snyder, Elina Shatkin
by Judy Gelman, Peter Zheutlin
by T. Colin Campbell, Ph.D.
by Lindsay S. Nixon
by Tracy Russell, Kathy Patalsky
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