Night + Market

Night + Market showcases the Thai cooking style and recipes of Los Angeles chef Kris Yenbamroong, owner of the Night + Market restaurants. The book presents Yenbamroong's interpretation of Thai food through the lens of his Thai-American upbringing in LA and his experiences cooking in Thailand. The recipes range from traditional Thai dishes to creative fusion combinations that reflect the chef's California roots. Instructions focus on achieving flavor through technique rather than strict authenticity, with an emphasis on cooking by taste and instinct rather than exact measurements. The book includes sections on essential ingredients, basic preparations, and the fundamental elements of Thai cuisine. Photography and personal stories provide context for the recipes and techniques. This work challenges assumptions about what constitutes "authentic" Thai cooking while exploring the evolution of traditional cuisine in new cultural contexts. The book serves as both a practical guide and a document of culinary cross-pollination between Thai and American food cultures.

Readers appreciate the authenticity of the recipes and personal stories that connect Thai food with LA culture. Many note the recipes produce restaurant-quality results at home, though some found ingredient sourcing challenging outside major cities. Likes: - Clear instructions and helpful technique photos - Balance of traditional Thai and modern fusion dishes - Engaging storytelling about family and restaurant history - Wine pairing suggestions Dislikes: - Several recipes require harder-to-find ingredients - Some felt portions and measurements needed adjustment - A few readers wanted more basic/entry-level recipes - Limited vegetarian options Ratings: Amazon: 4.7/5 (336 reviews) Goodreads: 4.31/5 (111 reviews) One home cook noted: "The pad thai recipe alone is worth the price." Multiple reviewers mentioned success with the fried chicken and nam prik dips. A common criticism was that some ingredients listed aren't explained in detail, leaving readers uncertain about substitutions.

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🌶️ Chef Kris Yenbamroong never attended culinary school - he learned Thai cooking from his family and through extensive travel in Thailand, particularly in the country's rural northern regions. 🍜 The book's title comes from Yenbamroong's acclaimed Los Angeles restaurants, which began when he converted his family's traditional Thai restaurant into a bold, modern space serving what he calls "Thai food through an LA lens." 🏆 Night + Market was named one of the best cookbooks of 2017 by various publications, including Food & Wine, Epicurious, and San Francisco Chronicle. 🌿 Many recipes in the book feature ingredients from Yenbamroong's grandmother's garden in Thailand, where she grows holy basil, makrut lime, and other traditional Thai herbs that are essential to authentic Thai cuisine. 🎨 The cookbook's vibrant design reflects the restaurant's aesthetic, featuring neon colors and retro typography inspired by Thai street signs and vintage Thai rock posters from the 1960s and '70s.