Night plus Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends A Cookbook

Presents recipes from the Los Angeles Thai eatery, including such offerings as crispy spicy duck rolls, Bangkok mall pasta, Thai beef jerky, and scallop tostada.
In a debut cookbook, the Food & Wine Best New Chef behind the LA restaurant group Night + Market shares his techniques for transforming the fiery Thai food his grandmother grew up on into modern, edgy Thai favorites, including Pad Thai, Jungle Curry Clams, Pineapple Shrimp Fried Rice, Thai-style Korean Short Ribs and more.
If you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life. Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it’s also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.