From: My Asian Kitchen

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Discover Thai and Burmese Flavors for Solar New Year

Mid-April marks solar New Year in many parts of Asia, including Thailand, Burma, Laos, and Cambodia. Until travel restrictions ease, cooking the cuisines of these countries at home will have to satisfy wanderlust. Let the writing and recipes of Naomi Duguid, Robert Danhi, and Ken Hom transport you.

Ken Hom Cooks Thai

Ken Hom Cooks Thai

By Ken Hom

True to chef Ken Hom’s signature style of east-meets-west cooking, the recipes in this book introduce Thailand’s restaurants, food markets, and home cooking in an accessible way. Try out more than 130 fragrant, uncomplicated recipes including Green Curry Beef and Prawn and Lemongrass Soup.

The Little Thai Cookbook

The Little Thai Cookbook

By Marshall Cavendish

Sweet, salty, bitter, sour and spicy… Those are the building-block flavors of Thai cooking, and this book shows how to balance those elements in a way that will deliver recipes for rice & noodles, soups, meat and fish dishes, and snacks and desserts that hit all the right flavor notes.

Burma

Burma

By Naomi Duguid

Discover the varied cuisine and culture of the Burmese peoples in this rich account of Naomi Duguid’s frequent travels across Burma. Through recipes, stories, photographs, and more than 100 recipes for salads, soups, rice, noodles and more, Duguid brings the cuisine vibrantly to life.

Southeast Asian Flavors

Southeast Asian Flavors

By Robert Danhi

Step onto the streets of Southeast Asia, get an up-close look at a food vendor’s methods, learn local culinary etiquette, examine traditional pantry items – Robert Danhi makes it all possible in this book. With his easy-to-follow instfructions and expert guidance, you can re-create more than 100 dishes from across Southeast Asia and learn about the cultures they come from.

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Author spotlight

Yasmin Alibhai-Brown

Yasmin Alibhai-Brown

Born in Kampala, journalist and broadcaster Yasmin Alibhai-Brown is a commentator on diversity, politics, human rights, and multiculturalism. She left Uganda for the UK in 1972 and completed a master’s degree in literature at University of Oxford in 1975. Her love of words is matched by her love of food, as demonstrated in her 2008 memoir, 'The Settler’s Cookbook: A Memoir of Love, Migration, and Food,' which weaves together personal and family stories with recipes.

Amy Guittard

Amy Guittard

Amy Guittard is the great-great-granddaughter of the founder of the Guittard Chocolate Company, the family-owned artisan chocolatier based in San Francisco-based and founded in 1868. Amy is the company’s marketing director, and author of 'Guittard Chocolate Cookbook', which brings together the family’s most-loved chocolate recipes.

Sue Lawrence

Sue Lawrence

Edinburgh-based food writer Sue Lawrence is an enthusiastic advocate of Scottish culinary history and traditions. She has written numerous cookbooks in which she explores the roots and local traditions behind the recipes. She is also a novelist, and a brilliant baker.

Features & Stories

Hot cross buns: edible history

Hot cross buns: edible history

These leavened spiced buns have been an Easter tradition for centuries in the UK. Read about their history and lore, and find out five things you probably didn’t know about hot cross buns.