True Thai: Real Flavors for Every Table Hardcover – March 12, 2019

The recipes in True Thai can be appreciated and successfully implemented by anyone, whether you're totally inexperienced in the kitchen or you're a professional chef. The recipes are explained thoroughly but simply enough that a novice could make them, and they are completely unique so that even someone who's attempted everything in the kitchen would be excited to try them. I like to cook but am intimidated pretty easily, and I almost passed up this book for fear of complicated recipes with obscure ingredients. Thankfully I didn't because the ingredients for the recipes I tried were definately accessible in my local grocery, and the four dishes I made so far came out amazing, thanks to the explicit but easy to follow directions from author/chef Hong Thaimee. The book is replete with interesting information, including a glossary of ingredients and the most beautiful pictures that aid to tell the story of the dishes and the adventures of Chef Thaimee in her native Thailand. Right now the book sits not in my kitchen but on my coffee table-I had some friends over recently and it made for an interesting conversation piece, they loved flipping through it. Another exciting feature of the book is there is a section devoted to delicious cocktails and drink infusions. To be honest I've tried more of the cocktail recipes than the food recipes, only because I am "testing" them as I always serve a nice cocktail at my upcoming Thanksgiving party. While this process is so much fun it's difficult to choose one because the drinks I've tried are beyond amazing, and I am definitely going to incorporate one at my Thanksgiving feast. All in all I would absolutely recommend this book to anyone who loves Thai food, loves to cook, or just likes beautiful pictures and interesting anecdotes. Enjoy!

I'm a huge fan of Thai food but have never attempted to create any dishes in my own kitchen, aside from Pad Thai, I've always just left that to the experts of my favorite local Thai food restaurants. Chef Thaimee visited Houston earlier this year and hosted a pop up dinner where I was blown away by her gracious presence and love of serving up family style meals, creating a space for people who'd never met to dive into her Thai cuisine and great conversation. Her cookbook is consistent with what I experienced at the pop up dinner, Hong is passionate about people and about teaching. In the cookbook, she offers up her very personal family recipes, full of some spices and ingredrients I'd never heard of, and brings them to life through photos of the people and places throughout Thailand she holds so dear. This cookbook is a bridge of sorts, connecting me to a beautiful culture and eliminating the guess work and fear from creating these dishes for my own family. My personal favorites are the Som Tum (green papaya salad), the Ab Pla (grilled fish in banana leaves) and the Moo Satay! And I made them all on my own! Thank you Chef Hong for this beautiful guide to bringing such delicious dishes to my family's table!

I see all these five star reviews and I think, "What right do you have to review a cookbook without cooking from it?" If you think the same, fret not, I'm here. I'm not a novice to Thai cooking, as I've cooked approximately 70% of the recipes in Pok Pok and 50% of the recipes in Leela's Simple Thai Food. I've also been to Thailand for a few weeks last year so I know more or less how things should taste. This book arrived a few days ago and I had the ingredients for the Ook Gai so I thought why not give that a spin. It turned out HORRIBLY WRONG. it was very soupy with the 4 cups (1 quarter) of chicken broth, and not salty enough, and definitely not creamy like the pictures stated. I followed the recipe's suggested 20 minute+10 minute cooking time and the amount of liquid in the pot was way too much. I left the stove on to simmer for an hour more to see if the sauce reduced but it's still too watery and definitely not creamy like the picture looks.I'll try more recipes and edit my review, but so far not so good.Edit 1:Cooked the coconut rice with mango today. When I read the recipe I found it weird that she would use jasmine essence instead of pandan, but whatever floats her boat as long as it taste good. Well, after cooking, I can say that it cannot be described with the adjective "good", as the 1tsp of jasmine essence really messed things up. The whole pot of rice was very very very jasminy, and it was quite nasty. Had to throw out the whole pot, and in the future I'll stick with Leela's recipe if I want a sweeter version and the Pok Pok one if I want a slightly salty version. I'm gonna cook the Green curry in a few days and see how that goes, but I'm very skeptical.Edit 2: Made the green curry today. Can't say it's the best green curry I've made, but it's edible. Be sure to only use 2 tablespoons of fish sauce and 2 tablespoons of palm sugar as opposed to the 3 called for in the book. 3 would be waaay too much for just 1 can of coconut milk. Also I find the 8 minute simmering time for a curry is WAY too short. I've tasted it at 8 minutes then at 1 hour and the 1 hour tastes much more flavorful.

This is simply a great book. The way the chapters are put together, the help with terms and pantry items one needs is really a plus. The whole work is informative and beautiful.

A beautiful cookbook which recreates the passion and honesty of simple family/comfort Thai that Ngam NYC (Chef Hong's Restaurant) is known for and what has made her restaurant the best Thai in New York City (according to Village Voice) which is no mean feat. Chef Hong came up to Vancouver last year to teach some cooking courses and we were all amazed by the love and passion she puts into the food she cares so much for. True Thai is an extension of that love and we are looking forward to trying all the recipes in due course. You will not be disappointed by this opportunity to recreate simple family style Thai comfort food in the privacy of your home. Good luck and enjoy!