- Hardcover: 320 pages
- Publisher: CROWN (15 November 2017)
- Language: English
- ISBN-10: 0451497872
- ISBN-13: 978-0451497871
- Product Dimensions: 22.4 x 2.6 x 26.1 cm
- Boxed-product Weight: 1.3 Kg
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: 63,978 in Books (See Top 100 in Books)
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Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends Hardcover – 15 Nov 2017
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"Every time I'm in L.A., I have to eat a meal at Night + Market. It's one of my favorite spots anywhere. I love Thai food but know little about cooking it, and I'm too embarrassed to ask! So this book makes me insanely happy."--David Chang "Forget the blurbs - buy this book and start having tasty Thai bites at home! Full disclosure: I have not read this book and am being compensated in khao soi for endorsing it."--Aziz Ansari "Finally, from the brain, heart and kitchen of Kris Yenbamroong, comes Night + Market, a guide to cooking his genius, flavor exploding cuisine at home."--Gwyneth Paltrow
"I didn't know that cookbooks could do all of this: be honest and eye-opening, inspiring to both chefs and diners, teach, make you laugh, and make you want to cook. Honestly, I haven't cooked from a cookbook in a long time, but I cooked from Night + Market the first day I had it. Tom Khar Soup. I couldn't resist. It sucked me in and I haven't stopped thinking about it since."--Danny Bowien "Night + Market restaurant is the culinary equivalent of going to the coolest warehouse art party knowing the crowd will be hip, and the garage band will rock, but assuming the art might be so-so, only to discover that the cinderblock walls are adorned with masterpieces from Warhol, Basquiat, Rauschenberg, Kahlo, etc...Your mouth will thank you for introducing it to Night + Market."--Shepard Fairey "It's always been a wine place to me, which happens to have the additional bonus of searing, amazing Northern Thai food. I like that I can get my chili endorphin rush along with some cloudy macerated white wine."--James Murphy
"Kris's Night + Market is doing for Thai food what I did with pizza and other classics at Spago three and a half decades ago: reimagining them for adventurous modern tastes and creating the kind of food that's meant to be enjoyed with wine and other drinks and shared happily with your friends. I'm excited to see how easy, accessible, and delicious Kris's recipes are, and how entertainingly, smartly, and honestly he writes about them, and I can't wait to cook his food in my own kitchen for my family and friends."--Wolfgang Puck "If you love Thai food but have always been too intimidated to try cooking it, this
book will be your new best friend. All the recipes are delicious, bold, and will impress both you and your friends."--Buzzfeed "Sure, Thai food is great with booze, but you don't have to drink to appreciate its nuance. "Night + Market," from LA chef Kris Yenbamroong, offers recipes for "grandma" dishes such as pad see ew and fish curry noodles, reimagined dishes (grilled catfish tamales, Isaan salmon ceviche), snacks and party dishes (roasted green chile dip, chicken wings, uni garlic fried rice), and more. He also argues we should be drinking more wine with Thai food."--The Boston Globe "A fun and deeply personal read"--The San Francisco Chronicle "LA chef Kris Yenbamroong's first cookbook serves as an enticing gateway drug into the world of Thai cookery, and readers need not have patronized his restaurant by the same name to be thoroughly dazzled by the recipes contained within. A straight-up fun read."--Eater
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From the Publisher
My grandma is half Chinese (her dad was from Chiu Chow and came on a boat to Bangkok when he was eighteen), which meant that a lot of the dishes that later became her specialties at Talésai reflected her knack for quick Chinese stir-fries. This one in particular might be the quickest and simplest, but it somehow ends up far more satisfying than the sum of its simple parts.
Thai-style cashew chicken is very different from the gravy-intensive stuff you’d find at, say, a Chinese-American restaurant, and in my opinion it’s much better it’s lighter, sweeter, and fresher, and there’s a good chance you already have what you need to make it in your fridge.
Recipe (serves 1 or 2)
Serve with Steamed Jasmine Rice (page 296) and a Crispy Fried Egg (page 244).
1. In a container big enough to hold the chicken, combine the teriyaki, thin soy sauce, and 3 tablespoons of the black soy sauce. Add the chicken and marinate at room temperature for 15 to 20 minutes, or until the chicken develops a light brown color. Drain off any excess sauce that hasn’t been absorbed.
2. Heat an empty wok over high heat until it begins to smoke, then swirl in enough oil to come 1 inch or so up the sides. Once the oil is shimmering, add the cashews and stir-fry until golden brown and fragrant, 1 to 2 minutes. Drain the cashews on a paper towel. Pour all but 3 tablespoons of the oil into a heatproof container (and save for a later use). Swirl the reserved oil in the still-hot wok and heat over high heat until shimmering, then add the chicken and onion and stir-fry for a minute or so until the chicken is opaque and the onion is soft. Add the remaining 1 tablespoon black soy, the sugar, and the cashews and cook until a thick sauce forms, another minute or two. Add a dash of chile powder and the green onions, then remove from the heat. Toss to combine and serve immediately with steamed jasmine rice.
- 3 Tablespoons teriyaki sauce
- 3 Tablespoons thin soy sauce
- 4 Tablespoons black soy sauce
- ½ Pound boneless, skin-on chicken thighs (unbrined), cut into bite-size slices
- Vegetable oil, for frying
- ⅓ Cup raw cashews
- ⅓ Cup thinly sliced (root to stem) white onion
- 1 Tablespoon sugar
- Roasted Chile Powder (page 304)
- 2 Green onions, cut on an angle into 2-inch slices
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Most helpful customer reviews on Amazon.com
The author is the chef of Night + Market restaurant in Los Angeles, and grew up in his parents Thai restaurant. He's traveled extensively in Northern Thailand, where many iconic Thai dishes come from, and incorporated everything into dishes that are both traditional, and sometimes riffs on traditional dishes that you assume must be Thai in origin because they make total sense - but are original to Night + Market.
Especially wonderful are the elaborations on the history of each dish, and the personal stories sprinkled through the book. Because cooking isn't just about the food. Cooking is about the people who cook - and eat - the food. And this is one of the best books I've found that really makes you feel like you're back in Thailand, roaming the streets, finding dishes you may not know what they are, but smell and look delicious and fascinating.
In short, don't buy this book if you're looking for the typical American Thai restaurant papaya salad and pretty pad thai with little piles of each topping neatly placed on the heap of noodles - buy this because you want to go beyond that. You won't be disappointed!