Yenbamroong opened Night + Market on L.A.'s Sunset Strip in 2010; it was a fun, casual environment where patrons could dine on terrific food and wine while watching classic tennis matches and campy '70s movies. It's that mash-up of refinement and quirk that makes this cookbook such a delight. The dishes might sound like mere novelties—drunken noodle pastrami, Bangkok Mall Pasta, and "Thai" steak salad (which echoes a cliché dish found in many American Thai restaurants)—but the recipes are certainly solid. In these and dishes such as Chiang Rai fried chicken, a hot-and-sour shrimp soup, and grilled sweet corn with coconut glaze, Yenbamroong nicely balances flavors, hitting all the hot, sweet, sour, salty, and umami notes that make Thai cuisine so addictive. Essays on Thailand, the art of stir-frying, and the history of blood soup (sopped up with sticky rice balls and served with deep-fried intestines) add to the reading experience, as do the wine-pairings suggestions. Though among its many dishes there are some that aren't the easiest or quickest to prepare, Yenbamroong does his best to pare recipes down to their bare essentials. Home cooks and their guests will be rewarded with deeply flavored, inventive Thai fare. (Oct.) Copyright 2017 Publishers Weekly.
In a debut cookbook, the Food & Wine Best New Chef behind the LA restaurant group Night + Market shares his techniques for transforming the fiery Thai food his grandmother grew up on into modern, edgy Thai favorites, including Pad Thai, Jungle Curry Clams, Pineapple Shrimp Fried Rice, Thai-style Korean Short Ribs and more.Review by Publisher Summary 2
Presents recipes from the Los Angeles Thai eatery, including such offerings as crispy spicy duck rolls, Bangkok mall pasta, Thai beef jerky, and scallop tostada.Review by Publisher Summary 3
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. 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.