“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
“This book, like everything Pim does, is an indelible achievement. Cooking Thai is a rich piece of work—rich in every sense—blending memoir, pantry‑building, and an exhaustive recipe collection that immediately sucked me in.”—Yotam Ottolenghi, chef and cookbook author
“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
“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 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.”—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.”—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
“This book is definitive. It shows that great Thai cooking is about fundamentals, which she lays out for us so simply. It’s quite thrilling what you can cook from a little book like this.”—Justin Pichetrungsi, James Beard Award–winning chef of Anajak Thai
“Cooking Thai is a down-to-earth, candid, practical guide, always alert to the cook’s step-by-step experience, and offering alternatives and adjustments and reassurance just in case unfamiliar ingredients are hard to find or don’t behave.”—Harold McGee, author of On Food and Cooking, Nose Dive, and Keys to Good Cooking
