14 Best Thai Cooking Books

Ricker and JJ Goode combine Thai recipes with stories from decades of travel and learning. Ingredient sourcing, cooking techniques and meal balance accompany dishes including curry noodles, papaya salad and fish-sauce wings from his restaurants.

Punyaratabandhu presents one hundred Thai recipes drawn from family cooking, street stalls and restaurant favorites. Guidance on ingredients, equipment and basic preparations accompanies one-plate meals, rice accompaniments and sweets, adapting the dishes for home cooks.

Thompson documents Thai culinary traditions through hundreds of recipes, cultural background and photography. Drawing on years of study with Thai cooks, he explores inherited techniques and lesser-known dishes alongside familiar favorites from the country's cuisine.

Thompson explores Thailand's street stalls and markets through recipes, photography and accounts of everyday food culture. Following meals from morning to night, he presents dishes including noodle soups, satay and sweets alongside their culinary context.

Yenbamroong presents Thai recipes designed for informal gatherings, from crispy rice salad to coconut curries and pad Thai. Personal stories trace his path from the family restaurant to northern Thailand and his distinctive Los Angeles cooking.

Punyaratabandhu combines recipes from Bangkok's culinary traditions with essays about growing up in the city. Drawing on hometown favorites and her experience cooking in the American Midwest, she adapts dishes for readers' home kitchens.

Gabriel gathers five hundred recipes from across Thailand, covering snacks, drinks, curries, stir-fries and desserts. Regional histories, guidance on ingredients and techniques, and photographs of cooks and landscapes place the dishes within the country's varied food traditions.

Chongchitnant explains the ingredients, flavors, equipment and techniques behind Thai cooking before presenting recipes for curries, soups, salads and stir-fries. Vegetarian dishes, dipping sauces and desserts accompany cultural background and links to video demonstrations.

Regular shares northern Thai recipes alongside memories, essays and location photography. Drawing on her mother's kitchen and regional markets, she introduces ingredients and dishes such as curries, dumplings and noodles, emphasizing meals prepared for sharing.

An blends Thai flavors and cooking techniques with seasonal ingredients from Canada's west coast. Recipes for street-food snacks, noodles, soups, salads, curries and desserts accompany personal stories, showing how traditional foundations inform his restaurant's evolving cooking.

Bush travels through northern Thailand to document recipes and the people who prepare them. Interviews and photography accompany dishes such as khao soi and laap, connecting regional flavors with village life, history and cultural influences.

Pailin Chongchitnant presents Thai recipes designed for everyday schedules, with guidance on preparation, ingredients, and efficient cooking. The collection connects familiar flavors with manageable methods and explains ways to make regular home meals less demanding.

Nok Suntaranon shares southern Thai recipes and stories from her life, connecting family cooking with her Philadelphia restaurant, Kalaya. Written with Natalie Jesionka, the book includes ingredient guidance, techniques, and suggestions for building meals from regional dishes.

McDang introduces Thai food through its history, regional differences, eating habits and foreign influences. Fifty-seven recipes illustrate core techniques, including grilling, steaming and stir-frying, with explanations of pastes, curries, dips and the traditions behind desserts.