This event is being hosted off-site at Nari. Tickets and details are available here.
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.
Cooking Thai — After emigrating to America as an adult with a deep respect for the savors 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 flavorful 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, sharable recipes at their fingertips.
