See also: Bangkok's rising chefs tell us their favorite restaurants and dishes in town

 

 

 

Internationally renowned Australian chef and expert in Thai cuisine David Thompson takes you on a walk along the streets and canals to explore world-famous Thai street food. Uniquely divided into chapters by mealtimes, Thai Street Food suggests what to eat, when and where. Not only does Thompson provide nearly 100 detailed but easy-to-follow recipes and mouth-watering accompanying pictures of each dish, but also offers glimpses into the food's historical and cultural background. Printed in full color on high quality paper, this giant hardcover is visually pleasing, highly informative and richly insightful.

Debut author Nida Bunnag started out as a self-proclaimed food addict and blogger dedicated to sharing her own dessert recipes. Years of experience culminated in the birth of this Thai-language book, a compilation of some of her best creations. Featuring over 40 recipes such as dulce de leche cheesecake and giant chocolate chip cookies, Sweetness shows you how to bake Nida’s favorite desserts in the author’s own adapted, modified and simplified ways. Every recipe promises easy-to-follow preparations, fun procedures and divine finished products.

Bangkok-born Chef Ian Kittichai’s Issaya Siamese Club Cookbook is anything but a regular cookbook. With its first few chapters telling stories of Issaya and the master chef and founder himself, the book establishes Issaya Siamese Club as an integral part of the Thai food culture and almost a culture on its own. The bright pink hardcover mainly focuses on Issaya’s 81 signature recipes, which are separated into categories, namely sauces, curry pastes, starters, salads, soups, main courses and desserts. The full-color, high-definition photos delicately portray the elegance of Issaya’s high-end cuisine. Instructive yet stylish, this book makes it clear how Issaya earned its reputation for innovative Thai cuisine.