$22.43 sale price when purchased online
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About this item
Highlights
- WINNER of the 2021 IACP Cookbook Awards, International Cookbooks GOLD WINNER of the 2021 Taste Canada Awards, Regional/Cultural Cookbooks A journey through northern Thailand in 120 authentic recipes with stunning location photography.
- About the Author: NUIT REGULAR is the executive chef and co-owner of Pai Northern Thai Kitchen, Sabai Sabai, Sukhothai, and Kiin.
- 328 Pages
- Cooking + Food + Wine, Individual Chefs & Restaurants
Description
Book Synopsis
WINNER of the 2021 IACP Cookbook Awards, International Cookbooks GOLD WINNER of the 2021 Taste Canada Awards, Regional/Cultural Cookbooks A journey through northern Thailand in 120 authentic recipes with stunning location photography. Nuit Regular offers the unique flavours of northern Thai food in a stunning collection of authentic recipes, essays, and location photography. Inspired by the ingredients and aromas of growing up in northern Thailand, Nuit learned to cook in her mother's kitchen. Cooking food with ingredients from the market or family garden, this cookbook is a reflection of Nuit's life in Thailand and her passion for cooking and sharing Thai cuisine with others. Kiin, which means "eat" in Thai, transports readers to northern Thailand on a journey to discover the ingredients, markets, and culture that inform all of the recipes. A Thai meal rarely has just one dish--and you will have plenty of recipes to cook and share in the traditional Thai style--a tableful of brightly coloured dishes that the whole family can pass around and enjoy. The recipes, including Steamed Chicken Dumplings, Vegetarian Golden Bags, Spicy and Sour Soup with Shrimp and Tom Yum Paste, Northern Beef Curry, Young Green Jackfruit Curry, Rice Vermicelli Noodles with Barbecue Pork, Five Spice Chicken with Egg, Papaya Salad, and Mango Sticky Rice, are a glimpse into the wonders of northern Thai food.Review Quotes
WINNER of the 2021 IACP Cookbook Awards, International Cookbooks
GOLD WINNER of the 2021 Taste Canada Awards, Regional/Cultural Cookbooks One of The Globe and Mail's "100 favourite books of 2020" Praise for Kiin "Such a delight, regional recipes richly layered with memories of childhood and travel. Gorgeously visualized by Nikole Herriott and Michael Graydon."
--Suresh Doss, CBC food writer, via Twitter "In Kiin, chef Regular married her culinary skills with her passion for making people happy with delicious food."
--Eat North
About the Author
NUIT REGULAR is the executive chef and co-owner of Pai Northern Thai Kitchen, Sabai Sabai, Sukhothai, and Kiin. The first Thai Select Ambassador for Canada, Nuit has been recognized by the government of Thailand for the authenticity of her Thai cooking and was awarded the prestigious Thai Select Premium designation for her restaurants. Born in northern Thailand, Nuit lives in Toronto, Canada with her family.Dimensions (Overall): 10.1 Inches (H) x 8.1 Inches (W) x 1.2 Inches (D)
Weight: 2.8 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 328
Genre: Cooking + Food + Wine
Sub-Genre: Individual Chefs & Restaurants
Publisher: Penguin Books Canada
Format: Hardcover
Author: Nuit Regular
Language: English
Street Date: October 20, 2020
TCIN: 79981859
UPC: 9780735236417
Item Number (DPCI): 247-45-8886
Origin: Made in the USA or Imported
Shipping details
Estimated ship dimensions: 1.2 inches length x 8.1 inches width x 10.1 inches height
Estimated ship weight: 2.8 pounds
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5.0 out of 5 stars with 1 reviews
100% would recommend
1 recommendations
Fantastic Northern Thai cookbook!
5 out of 5 stars
Thumbs up graphic, would recommend
idrivefast - 12 days ago, Verified purchaser
My sister borrowed this cookbook on a whim from our local library recently. I read through the book and made a few recipes out of it while still on loan. I was so impressed with the results that I bought a copy for myself from Target. I highly recommend this book to anyone that is already somewhat familiar with Thai cooking and wants to level up. There are a lot of recipes (the book is over 300 pages), including many that may be unfamilar to Westerners. So there is a decent change you will stumble across a recipe that you have never heard of before. Most recipes have an accompanying color photograph too, which is nice. With that being said, there are a couple of caveats: Warning #1: Most of the ingredients will only be found in SE Asian grocery stores and NOT at a local US-centric grocery store. A lot of the pantry items can be bought online, but items like fresh herbs (galangal, lemon grass, holy basil) cannot. Plan accordingly. Warning #2: This is not written for cooking novices. All of the curry pastes, for example, are made from scratch using a mortar and pestle. If you are new to Thai cooking, you may want to look for a more accessible cookbook.