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True Thai
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About the Author

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.

Reviews

"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 a privilege."
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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

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