Night + Market - by Kris Yenbamroong & Garrett Snyder (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br>If you love to eat Thai food, but don't know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it's a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it's all about demystifying the universe of Thai flavors to make them work in your life. <p/> Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family's restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it's also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>What Kris is doing is nothing short of revolutionary in the Thai food game. You see, just calling Kris a Thai chef would be doing a disservice to him and to other young chefs who are shaping the future of Asian American food. - <b>Andy Ricker<br></b><br>Every time I'm in L.A., I have to eat a meal at Night + Market. It's one of my favorite spots anywhere. I love Thai food but know little about cooking it, and I'm too embarrassed to ask! So this book makes me insanely happy.--<b>David Chang</b> <p/> Forget the blurbs - buy this book and start having tasty Thai bites at home! Full disclosure: I have not read this book and am being compensated in khao soi for endorsing it.--<b>Aziz Ansari</b> <p/> "Finally, from the brain, heart and kitchen of Kris Yenbamroong, comes <i>Night + Market</i>, a guide to cooking his genius, flavor exploding cuisine at home."--<b>Gwyneth Paltrow</b><br> <b> </b><br>I didn't know that cookbooks could do all of this: be honest and eye-opening, inspiring to both chefs and diners, teach, make you laugh, and make you want to cook. Honestly, I haven't cooked from a cookbook in a long time, but I cooked from <i>Night + Market</i> the first day I had it. Tom Khar Soup. I couldn't resist. It sucked me in and I haven't stopped thinking about it since.--<b>Danny Bowien</b> <p/> "Night + Market restaurant is the culinary equivalent of going to the coolest warehouse art party knowing the crowd will be hip, and the garage band will rock, but assuming the art might be so-so, only to discover that the cinderblock walls are adorned with masterpieces from Warhol, Basquiat, Rauschenberg, Kahlo, etc...Your mouth will thank you for introducing it to Night + Market."--<b>Shepard Fairey</b> <p/> It's always been a wine place to me, which happens to have the additional bonus of searing, amazing Northern Thai food. I like that I can get my chili endorphin rush along with some cloudy macerated white wine.--<b>James Murphy</b><br> <b> </b><br>"Kris's Night + Market is doing for Thai food what I did with pizza and other classics at Spago three and a half decades ago: reimagining them for adventurous modern tastes and creating the kind of food that's meant to be enjoyed with wine and other drinks and shared happily with your friends. I'm excited to see how easy, accessible, and delicious Kris's recipes are, and how entertainingly, smartly, and honestly he writes about them, and I can't wait to cook his food in my own kitchen for my family and friends."--<b>Wolfgang Puck</b> <p/>If you love Thai food but have always been too intimidated to try cooking it, this<br>book will be your new best friend. All the recipes are delicious, bold, and will impress both you and your friends.--<b>Buzzfeed</b> <p/>Sure, Thai food is great with booze, but you don't have to drink to appreciate its nuance. "Night + Market," from LA chef Kris Yenbamroong, offers recipes for "grandma" dishes such as pad see ew and fish curry noodles, reimagined dishes (grilled catfish tamales, Isaan salmon ceviche), snacks and party dishes (roasted green chile dip, chicken wings, uni garlic fried rice), and more. He also argues we should be drinking more wine with Thai food.--<b><i>The Boston Globe <p/></i></b>A fun and deeply personal read--<b><i>The San Francisco Chronicle</i></b> <p/>LA chef Kris Yenbamroong's first cookbook serves as an enticing gateway drug into the world of Thai cookery, and readers need not have patronized his restaurant by the same name to be thoroughly dazzled by the recipes contained within. A straight-up fun read.--<b>Eater<br></b><br>Food52's Fall Cookbook Must-Haves <p/>The Kitchn's The New Cookbooks We're Most Excited About This Fall<br><p/><br></br><p><b> About the Author </b></p></br></br><b>KRIS YENBAMROONG</b> has been featured in every major food publication, from Bon Appétit to Food & Wine to the New York Times, and was a James Beard Award semifinalist. He also has ties to the fashion and art worlds: he worked for photographer Richard Kern; he has appeared in ads for J Crew and in magazines like Details and Esquire and on Vice.com. His restaurant group, Night + Market, is arguably the most talked about, lauded, and nationally recognized restaurant in Los Angeles.
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