Family Thai: Bringing the Flavors of Thailand Home

The 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.