A former model and publicist, chef Hong Thaimee experienced an
epiphany after 2004's devastating tsunami ravaged the Southern Thai
coast. She gave up her home and career and traveled the globe to
learn about life and food, sleeping on couches and teaching Thai
cooking in cities all around the world. Ever a dreamer, she moved
to New York City and talked her way into Jean-Georges's kitchen and
prepared what the chef calls "the best pad thai he'd ever tasted."
Hong returned to Thailand for more training before coming back to
New York to open Ngam, her acclaimed restaurant in New York's East
Village, voted 2013's #1 Thai restaurant by the Village Voice.
Jean-Georges Vongerichten is one of the world's most famous chefs and an ambassador for Asian flavors worldwide. His culinary empire includes more than 24 restaurants across the globe, including his award-winning flagship Jean-Georges, ABC Kitchen, and Perry Street in New York City.
Cedric Vongerichten has worked in some of the most prestigious restaurants around the world, including the Mandarin Oriental Hong Kong and El Bulli in Barcelona. A graduate of the Culinary Institute of America, Cedric is now chef-de-cuisine at Perry Street and was recently named by Zagat as one of the top 30 up and coming chefs under 30.
"True Thai, with its thoughtful recipes and arresting photographs, brings the bright and enchanting spirit of Thailand to life. It is a feast for the eyes and the imagination--a pleasure both to read and to cook from." -James Oseland, editor-in-chief of Rodale's Organic Life and author of Cradle of Flavor
"I'm so happy to see a beautiful, imaginative Thai
cookbook by a talented Thai-born chef and cook--it's about
time! The location photos transport us to Thailand and the recipes
are anchored in Hong Thaimee's knowledge of Thai home cooking and
street food riches." -Naomi Duguid, author of Burma: Rivers of
Flavor "Hong Thaimee has become a voice for authentic,
modern Thai cuisine and an influencer in the culinary industry.
Without a doubt, I will soon be making one of her recipes."
-Jean-Georges Vongerichten "True Thai is pulsating with
flavor, color, and passion. The love to which this book is
dedicated comes through on every page--a bold welcome to Hong
Thaimee's table--TRUE THAT!" -Anita Lo, Annisa "Hong
Thaimee's True Thai is the Thai cookbook we've been waiting
for in the United States. Chef Thaimee was a passionate competitor
against me on Iron Chef America, but my favorite thing about
her book is the inspiration she gets from her family to bring
tantalizing flavors to your table." -Bobby Flay, author of
Brunch at Bobby's "Hong Thaimee brings humor to tales of her own
childhood in Chiang Mai. As you turn the pages of her lush
cookbook, you feel as though she's taking you along on a family
vacation to Southern Thailand, Bangkok, and New York, and it's
-Cookbooks365.com "Who can resist a Thai cookbook that takes you beyond the familiar favorites at your corner restaurant, while still being more or less doable on a weeknight (especially if you live near a well-stocked Asian grocer)? I know I can't. Yes, you'll find pad Thai and yum nua in here. But mah mah instant noodles? With crab and Chinese broccoli? Candied salted chiles? Watermelon and Thai basil fruit shake? Hong Thaimee, chef at Ngam in New York, doesn't hesitate to go there, either."
-NPR BOOKS "The recipes are very well written and ever enticing."
-THE HUFFINGTON POST "True Thai is one of the best Thai cookbooks on the market. . . True Thai is particularly flavorful and healthy. Once you try it, it will become part of your culinary experience."
-THE WASHINGTON BOOK REVIEW