{"product_id":"family-thai-bringing-the-flavors-of-thailand-home-hardcover","title":"Family Thai: Bringing the Flavors of Thailand Home - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eArnold Myint\u003c\/b\u003e (Author), \u003cb\u003eKat Thompson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eOne of Eater's Best New Cookbooks Fall 2025\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe James Beard nominee and chef of the Thai restaurant International Market in Nashville, Arnold Myint, shares how to make the Thai food he grew up with in a cookbook that is approachable yet packs a punch of flavor\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eFamily Thai\u003c\/i\u003e, Arnold breaks down an often-intimidating cuisine into accessible building blocks for every home cook, beginning with pantry staples--what's fish sauce? what are the differences between soy sauces?--and moving on to teaching readers essential skills like how to steam the perfect sticky rice or how to make their own noodles if they can't find them stocked nearby. \u003cp\u003e\u003c\/p\u003eArnold also shares what he likes to cook at home and adaptations of Thai cuisine that have been inspired by his hometown of Nashville and his travels around the world. From there, he takes us into the vibrant and colorful world of Thai street food--including shumai, shrimp toast, curry puffs, and more--classic noodle dishes, his own original creations, and, of course, his mother's classic recipes. \u003cp\u003e\u003c\/p\u003eLongtime fans of International Market, who have been begging for their favorite classic recipes for years, will find them among these pages. \u003cp\u003e\u003c\/p\u003eArnold Myint grew up as a restaurant kid and was lucky enough to be surrounded by delicious Thai food. His parents, Thai and Burmese immigrants, first opened Nashville's International Market \u0026amp; Restaurant in 1975--a rarity in Tennessee, where Asian cuisine hadn't quite expanded beyond Americanized Chinese takeout. The Myints were determined to introduce Americans to the fiery, bold, and fragrant Thai flavors that had always brought them comfort, and it turned out that a taste of Thailand was exactly what Nashville needed. \u003cp\u003e\u003c\/p\u003eAlmost 45 years later, after attending culinary school in New York City and working with Jean-Georges Vongerichten, Arnold now owns and runs International Market, where he continues to serve the comforting, soul-feeding recipes of his mother while also jazzing things up with his own Thai-Southern flare. During the pandemic, Arnold began reaching out to an all-new audience as well through Instagram, teaching \"Thai 101\" basics to an ever-growing number of viewers. \u003cp\u003e\u003c\/p\u003eWhen Thais greet each other, they don't ask \u003ci\u003ehow are you \u003c\/i\u003eor \u003ci\u003ewhat's up?\u003c\/i\u003e Instead, they ask, \u003ci\u003eKin lao yang?\u003c\/i\u003e or \u003ci\u003ehave you eaten?\u003c\/i\u003e Feeding people is how Patti and Win Myint--and now Arnold--show their love, not just for their family but for everyone within reach. In \u003ci\u003eFamily Thai\u003c\/i\u003e, Arnold shares his boldly flavorful food and welcoming, heartfelt approach with home cooks everywhere.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eArnold Myint \u003c\/b\u003eis a James Beard Award-nominated chef, recipe developer, TV personality, cooking content creator, Thai food enthusiast, former competitive figure skater, mixologist, and much more. Myint competed on season 7 of \u003ci\u003eTop Chef\u003c\/i\u003e, as well as season 11 of \u003ci\u003eFood Network Star\u003c\/i\u003e. He has cooked in New York and Los Angeles and studied at the Institute of Culinary Education. His real training began during his childhood at International Market \u0026amp; Restaurant, his parents' Thai restaurant that opened in 1975 and remains a mainstay of Nashville's culinary scene under his leadership. He lives in Nashville.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.02 x 10.2 x 8.37 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 07, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52525299761459,"sku":"9781419776380","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/t_j1lTVkh39781419776380.webp?v=1760605001","url":"https:\/\/www.vysn.com\/products\/family-thai-bringing-the-flavors-of-thailand-home-hardcover","provider":"VYSN","version":"1.0","type":"link"}