Kalaya's Southern Thai Kitchen: A Cookbook
List Price:
$35.00
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Product Details
Author:
Nok Suntaranon, Natalie Jesionka
Format:
Hardcover
Pages:
288
Publisher:
Clarkson Potter/Ten Speed (November 5, 2024)
Language:
English
Audience:
General/trade
ISBN-13:
9780593580875
ISBN-10:
0593580877
Weight:
43.6oz
Dimensions:
8.29" x 10.3" x 1.04"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T171603_155746869-20260405.xml
Folder:
RandomHouse
List Price:
$35.00
Country of Origin:
China
Case Pack:
12
As low as:
$26.95
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Pub Discount:
65
Imprint:
Clarkson Potter
Overview
Bring the bold, spicy, beautiful world of Southern Thai cooking to your kitchen through recipes and stories from the James Beard Award–winning chef of Kalaya, in Philadelphia.
Growing up in the tropical region of Southern Thailand, Nok Suntaranon helped her mother pound the fresh curry pastes she would sell at their local market. But decades later, after making a life in the United States, she returned home and saw that the food had become watered-down—sweeter and more geared toward a tourist’s palate. Her life mission became clear: to preserve the flavors of Southern Thai food as she remembers them and to show American home cooks how delicious, intricately flavored, and doable Thai cooking is.
This is the cuisine of her homeland, both balanced and fiery, rustic or refined. From peppery fish sauce-garlic Hat Yai fried chicken to an extra-fresh, extra-herbal green curry to a celebratory turmeric sticky rice with savory coconut shrimp topping, this is Thai food as you’ve probably never seen it.
With easy-to-follow instructions, beginner-friendly tips, suggested recipe pairings, and stunning on-location photography, Kalaya’s Southern Thai Kitchen allows all cooks to bring a piece of Thailand into their kitchens.
Growing up in the tropical region of Southern Thailand, Nok Suntaranon helped her mother pound the fresh curry pastes she would sell at their local market. But decades later, after making a life in the United States, she returned home and saw that the food had become watered-down—sweeter and more geared toward a tourist’s palate. Her life mission became clear: to preserve the flavors of Southern Thai food as she remembers them and to show American home cooks how delicious, intricately flavored, and doable Thai cooking is.
This is the cuisine of her homeland, both balanced and fiery, rustic or refined. From peppery fish sauce-garlic Hat Yai fried chicken to an extra-fresh, extra-herbal green curry to a celebratory turmeric sticky rice with savory coconut shrimp topping, this is Thai food as you’ve probably never seen it.
With easy-to-follow instructions, beginner-friendly tips, suggested recipe pairings, and stunning on-location photography, Kalaya’s Southern Thai Kitchen allows all cooks to bring a piece of Thailand into their kitchens.
