{"product_id":"pim-techamuanvivit-andrea-nguyen-author-talk-cooking-thai-heritage-and-modern-recipes-from-my-kitchen-notebooks","title":"Pim Techamuanvivit \u0026 Andrea Nguyen Author Talk • Cooking Thai: Heritage and Modern Recipes from My Kitchen Notebooks","description":"\u003cp\u003e\u003cstrong\u003ePim Techamuanvivit \u003c\/strong\u003ehas 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAndrea Nguyen\u003c\/strong\u003e is a culinary bridge builder, leading authority on Asian cuisines, and award-winning author. She has written seven acclaimed cookbooks, including The Pho Cookbook and Ever-Green Vietnamese, which won awards from the James Beard Foundation and International Association of Culinary Professionals. Cooking Thai is her first book collaboration project. A former Saveur contributing editor and Cooking Light columnist, Andrea has also contributed articles and developed recipes for Food \u0026amp; Wine, the New York Times, and the Wall Street Journal. Andrea resides in Santa Cruz, California, where she writes, blogs, teaches, and podcasts — a dream life that she could have never imagined when she and her family fled Vietnam in 1975.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eCooking Thai- \u003c\/strong\u003e\u003c\/em\u003eThrough 100 stunning recipes, an award-winning chef shares her Thai culinary heritage, blending intriguing flavors, rich culture, and multi-hued stories. Co-written by one of the best cookbook writers in the business, Andrea Nguyen.\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eAfter 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. \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eCooking Thai\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e 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.\u003cbr\u003e\u003cbr\u003eWith an explanation of how to source core ingredients, home cooks will be whipping up incredible meals without a hitch. From deeply flavorful dishes like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eGrilled Shrimp and Lychee Salad\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eMassaman Curry with Beef Cheeks, Potatoes, and Burnt Shallots\u003c\/span\u003e\u003cspan\u003e to \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eNamprik Gapi Fried Rice\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eKin Khao Wings\u003c\/span\u003e\u003cspan\u003e, cooks of all abilities will have an abundance of delectable, sharable recipes at their fingertips.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":47997601939714,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/AuthorEventTemplate_70.png?v=1781553049","url":"https:\/\/omnivorebooks.myshopify.com\/products\/pim-techamuanvivit-andrea-nguyen-author-talk-cooking-thai-heritage-and-modern-recipes-from-my-kitchen-notebooks","provider":"Omnivore Books on Food","version":"1.0","type":"link"}