{"product_id":"family-thai-bringing-the-flavors-of-thailand-home","title":"Family Thai: Bringing the Flavors of Thailand Home","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\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 \n\u003ci\u003eTop Chef\u003c\/i\u003e, as well as season 11 of \n\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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Arnold's connection to the food of his culture is very personal, and the result is a book brimming with vibrancy and joy!\"-- \n\u003ci\u003e\u003cb\u003eAndy Ricker, James Beard Award-winner and founder of Pok Pok\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Chef Arnold's book, restaurant, and spirit are a high-definition snapshot of where Thai cuisine is today.\"-- \n\u003ci\u003e\u003cb\u003eJustin Pichetrungsi, James Beard Award-winner at Anajak Thai\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This book is a family tie (pun intended!) to Arnold's incredible mom and a warm invitation to anyone who loves great food.\"-- \n\u003ci\u003e\u003cb\u003eCarla Hall, chef, author, and television host\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eFamily Thai\u003c\/i\u003e takes you on a beautiful journey of family and tradition while opening you up to the world of Thai cuisine and culture.\"-- \n\u003ci\u003e\u003cb\u003eTue Nguyen, chef and author of Ði An\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Arnold's unique perspective and welcoming style make this a delicious, joyful adventure.\"-- \n\u003ci\u003e\u003cb\u003eGail Simmons, television host and author of Bringing It Home\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Chef Arnold Myint's true love for Thai cuisine shines through on every page, making this book a true celebration of identity and tradition.\"-- \n\u003ci\u003e\u003cb\u003eSomjai Taphaopong, consul general of Thailand in New York\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eFamily Thai \u003c\/i\u003ebelongs dog-eared and stained in the kitchen of everyone that loves Thai cuisine.\"-- \n\u003ci\u003e\u003cb\u003eTiffani Faison, chef and restaurateur\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In \n\u003ci\u003e Family Thai\u003c\/i\u003e, Arnold shows off the delicious, vibrant dishes that have made not only Nashville, but the whole country fall in love with delicious Thai flavors.\"-- \n\u003ci\u003e\u003cb\u003eManeet Chauhan, chef, author, and Food Network personality\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If you've never stuffed Patti's famous fifty-ingredient salad into your mouth, have you even lived? In \n\u003ci\u003eFamily Thai\u003c\/i\u003e, Arnold continues her spirit with showgirl surprise, love for his family, and culinary expertise.\"-- \n\u003ci\u003e\u003cb\u003eSutan Amrull (Raja), drag icon, multimedia artist, and winner of RuPaul's Drag Race\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This book will teach you everything you need to know about cooking an array of bright, bold, and beautiful Thai dishes at home.\"-- \n\u003ci\u003e\u003cb\u003eJesse Szewczyk, food editor and author of Cookies\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eFamily Thai \u003c\/i\u003eis a must-have, informed by tradition and history.\"-- \n\u003ci\u003e\u003cb\u003eFrankie Celenza, Emmy Award-winning culinary host and author of Easy, Affordable, Tasty\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I remember living in Nashville years ago, and one of the few constants in my life was Arnold's cooking. I'm so happy he's getting to share all that laughter, love, and food with the world.\"-- \n\u003ci\u003e\u003cb\u003eBrooke Lynn Hytes, drag artist and host of Canada's Drag Race\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"An ode to the way immigrants make a new food culture of their own, Family Thai combines Myint's takes on Thai cooking with his mother's own popular, boundary-blurring dishes. Instead of pad Thai and tom yum, Myint focuses on more overlooked dishes from the Thai canon. Myint writes his recipes with the home cook top of mind. Unlike some cookbooks that can be dogmatic about using only from-scratch curry pastes, Family Thai welcomes time-saving substitutions.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eEater, Best New Cookbooks of 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"The book is filled with dishes that celebrate Myint's Thai-Burmese heritage, fused with the Southern culinary traditions of Nashville, where he's based...[it] starts with the basics, featuring a section on essential Thai pantry ingredients, then eases you into how to make building block components like Sticky Rice and Fresh Rice Noodles, and it eventually transitions into recipes that give you much to dream about. There are zingy salads (think spicy grilled shrimp lettuce wraps), saucy stir-fries like Bacon Pad Krapao, and aromatic-packed curries.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eBon Appétit, 14 Standout Cookbooks for Fall 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"...a delicious mash-up of traditional family recipes and creative new takes on Thai favorites...Arnold's new cookbook reflects both of those worlds while also serving as an accessible primer for people wanting to understand Thai cooking techniques and ingredients.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eSouthern Living, The Best Southern Cookbooks of Fall 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"\u003ci\u003eFamily Thai \u003c\/i\u003eis a great introduction to Thai cooking that builds on clear and precise instruction, helping even those with very little understanding of Thai cuisine to get the hang of these complex and tasty dishes.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eChowhound, 21 Best Cookbooks of 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Myint's signature flair and recipes from his mother and extended family blur the lines between traditional restaurant fare and home cooking. Standouts include laab tod (pork meatballs, laab-style); nam thok (waterfall beef salad); and sangkaya (steamed egg custard in pumpkins).\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eThe Washington Post, Best Cookbooks of 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"You could enjoy Arnold Myint's debut cookbook (written with Kat Thompson) just for its expert introduction to Thai cooking, with vibrant recipes suited to cooks of all levels -- but you'd be missing the point of the book, which brims with personality.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eThe New York Times, The Best Cookbooks of 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"In \u003ci\u003eFamily Thai: Bringing the Flavors of Thailand Home\u003c\/i\u003e, Myint and co-author Kat Thompson share versions of the restaurant's famed dishes, such as pad krapao with thick-cut bacon and drunken spaghetti loaded with shrimp, Chinese broccoli, garlic and Thai chile, along with practical tips to help readers build a Thai-inspired pantry. Recipes also pay homage to the bold Thai flavors that Myint's parents helped introduce to Music City and have earned the restaurant international acclaim, like Mom's Eggplant Curry.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eThe Los Angeles Times, 33 Best Cookbooks of 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Myint's recipes move with confidence between Thai and Southern influences, reminding us that great cooking isn't about mastering tradition--it's about honoring where your flavors come from and where they're going.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eSerious Eats, The 26 Best Cookbooks of 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003ci\u003e\u003cb\u003eThe Los Angeles Times\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, 33 Best Cookbooks of 2025\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cb\u003eThe New York Times\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, The Best Cookbooks of 2025\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eEater, Best New Cookbooks Fall 2025\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cb\u003eBon Appétit\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, 14 Standout Cookbooks for Fall 2025\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cb\u003eThe Washington Post\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, 14 Of Our Favorite Cookbooks of the Year\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cb\u003eSouthern Living\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, The Best Southern Cookbooks of Fall 2025\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eChowhound, 21 Best Cookbooks of 2025\u003c\/b\u003e\u003c\/p\u003e\n\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 gorgeous cookbook that's approachable yet packs a punch of flavor.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cp\u003eLongtime fans of International Market, who have been begging for their favorite classic recipes for years, will find them among these pages.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Myint, Arnold\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harry N. Abrams\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-10-07\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Thai|Cooking|Street Food|Cooking|Entertaining|General|Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Thai|Street food|Thailand|Cookbooks|Recipes\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.72 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419776380\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781419776380\u003c\/p\u003e","brand":"Harry N. 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