Family Thai - Arnold Myint, Kat Thompson

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 cookbook that is approachable yet packs a punch of flavor In Family Thai, 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. Arnold 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. Longtime fans of International Market, who have been begging for their favorite classic recipes for years, will find them among these pages. Arnold 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 & Restaurant in 1975—a rarity in Tennessee, where Asian cuisine hadn’t quite expanded beyond Americanized Chinese takeout. The Myints were determined to intr
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