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Bangkok

Bangkok by Leela Punyaratabandhu
Hardcover
May 09, 2017 | 368 Pages
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  • Hardcover $35.00

    May 09, 2017 | 368 Pages

  • Ebook $18.99

    May 09, 2017 | 368 Pages

Product Details

Praise

“This is a truly remarkable collection of cleverly selected recipes. Punyaratabandhu is a gifted storyteller, and her work is an outstanding addition to the Thai cooking canon.”
PUBLISHERS WEEKLY STARRED REVIEW

“When Leela Punyaratabandhu is your guide, you eat well. Leela is the rare writer who not only has a deep understanding, passion, and respect for the cultural and gastronomic history of her home country, but also an undying inquisitiveness into cooking technique and a desire to perfect that technique for the home cook. She has the soul of a Bangkokian and the mind of a recipe developer. Leela may have learned to cook from three generations of her family in a nineteenth-century Thai kitchen, but she is a ceaseless tinkerer, always looking to update, adapt, and improve. It’s what makes the recipes in this book actually work. In Bangkok you’ll find a book that is personal, accessible, and perhaps most importantly, jaw-droppingly delicious.” 
—J. KENJI LÓPEZ-ALT, author of The Food Lab 

“No one can argue that Bangkok is one of the world’s greatest food cities. Leela Punyaratabandhu—the award-winning food blogger and Thai food expert— captures the culinary magic of her hometown in this luscious new book, from snacks to curries to Thai iced tea. She has created an authoritative and essential compendium for anyone who cares about Asian food. The section on noodles alone is worth the price of admission.”
JAMES OSELAND, author of Cradle of Flavor and judge on Top Chef Masters   

“Deep-cut Thai recipes from a true expert.”
– BON APPETIT 

Table Of Contents

My Life as a Bangkokian 1
The Food of Bangkok 5
A Bangkok Kitchen in Chicago 7
About This Book 10

The Bangkok Pantry 12
Savory Bites 30
Rice Accompaniments 74
Set Meals and One-Plate Meals 162
Sweets 266
Basic Recipes 314

Notes on Ingredients 338
Notes on Romanization 349

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