{"product_id":"kalayas-southern-thai-kitchen-a-cookbook-hardcover","title":"Kalaya's Southern Thai Kitchen: A Cookbook - 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\u003eNok Suntaranon\u003c\/b\u003e (Author), \u003cb\u003eNatalie Jesionka\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBring the bold, spicy, beautiful world of Southern Thai cooking to your kitchen through recipes and stories from the James Beard Award-winning chef of Kalaya, in Philadelphia.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eGrowing up in the tropical region of Southern Thailand, Nok Suntaranon helped her mother pound the fresh curry pastes she would sell at their local market. But decades later, after making a life in the United States, she returned home and saw that the food had become watered-down--sweeter and more geared toward a tourist's palate. Her life mission became clear: to preserve the flavors of Southern Thai food as she remembers them and to show American home cooks how delicious, intricately flavored, and doable Thai cooking is. \u003cp\u003e\u003c\/p\u003eThis is the cuisine of her homeland, both balanced and fiery, rustic or refined. From peppery fish sauce-garlic Hat Yai fried chicken to an extra-fresh, extra-herbal green curry to a celebratory turmeric sticky rice with savory coconut shrimp topping, this is Thai food as you've probably never seen it. \u003cp\u003e\u003c\/p\u003eWith easy-to-follow instructions, beginner-friendly tips, suggested recipe pairings, and stunning on-location photography, \u003ci\u003eKalaya's Southern Thai Kitchen\u003c\/i\u003e allows all cooks to bring a piece of Thailand into their kitchens.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eNok Suntaranon\u003c\/b\u003e is the chef and owner of Kalaya, a celebrated Thai restaurant in Philadelphia. A former flight attendant, Nok reinvented herself at age fifty to become a James Beard Award-winning chef. Kalaya was named by \u003ci\u003eEsquire\u003c\/i\u003e magazine as its Best New Restaurant and has topped lists from \u003ci\u003eThe Philadelphia Inquirer \u003c\/i\u003eand Eater Philly. She has also starred in the Netflix docuseries \u003ci\u003eChef's Table\u003c\/i\u003e. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eNatalie Jesionka\u003c\/b\u003e is a journalist who writes about food, community, and social impact. Her work has appeared in \u003ci\u003eThe Washington Post\u003c\/i\u003e, \u003ci\u003eToronto Star\u003c\/i\u003e, \u003ci\u003eNational Post\u003c\/i\u003e, Canadian Press, and \u003ci\u003eForbes\u003c\/i\u003e. She served as a Fulbright scholar in Northern Thailand and is a Paul and Daisy Soros fellow for New Americans.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.02 x 10.32 x 8.08 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 05, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52571927150899,"sku":"9780593580875","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/jz1ZBtvc4t9780593580875.webp?v=1761378914","url":"https:\/\/www.vysn.com\/products\/kalayas-southern-thai-kitchen-a-cookbook-hardcover","provider":"VYSN","version":"1.0","type":"link"}