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From: Everyday Thai Cooking

I feel like cooking...

Our Favorite Thai Cookbooks

The bright flavors of Thai cooking are universally popular, characterised by the heat and aromatics of fresh chillies, and a winning combination of salty, sweet, sour and umami notes alongside that heat. These four books comprise a treasure trove of guidance and recipes for your journey into Thai cuisine.

Thai Food and Cooking

Thai Food and Cooking

Judy Bastyra and Becky Johnson

The authors succinctly cover Thai history, regions, and food culture – including how to balance the five flavors that define Thai food: salty, sweet, sour, bitter and hot. The 150 recipes include the classics and have useful step-by-step photos. This book will help cooks quickly get to grip with the nuts and bolts of Thai cooking.
Ken Hom Cooks Thai

Ken Hom Cooks Thai

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 over 130 fragrant and uncomplicated recipes including Green Curry Beef and Prawn and Lemongrass Soup.
Quick & Easy Thai

Quick & Easy Thai

Nancie McDermott

Quick & Easy Thai offers a wealth of recipes that encompass the Thai philosophy of food; that meals should be lively, flavorful, and fun. Nancie McDermott has compiled simple but impactful recipes for creating spicy fish cakes, tangy chicken-coconut soup, curries, noodles, and more. Her easy-to-follow instruction and tips for finding and ordering Thai ingredients make it easier than ever to bring authentic Thai flavors to your table.

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Author spotlight

Niloufer Mavalvala

Niloufer Mavalvala

Born and raised in Karachi, Pakistan, Niloufer Mavalvala taught her first cookery class at 17 to a group of school girls. Settled in Canada, she shares her love of cooking, and the Parsi food of her heritage, through her food blog, Niloufer's Kitchen, and her many cookbooks.

Lenny Rosenberg

Lenny Rosenberg

Born to a family of food entrepreneurs, Lenny Rosenberg has been following in his family's footsteps since he was seven years old. In 2023 he took on the beloved Jewish Californian bakery Bea's Bakery, with his wife Texas-born Adaeze Nwanonyiri. It's a Sweet Life is their first book, filled with the history of Bea's Bakery, and the couple's recipes of both Jewish and Nigerian heritage.

Beth Hensperger

Beth Hensperger

Beth Hensperger is a widely acclaimed author of over twenty cookbooks. Her books include bestsellers on baking, and those on using popular kitchen appliances. The Bread Lover's Bread Machine Cookbook recently celebrated it's 25th anniversary with an updated edition of this ever-popular market-leading book.

Features & Stories

Newsletter: 📚Celebrating Jennifer Brennan’s pioneering Thai cookbook + Journeying along The Route to Parsi Cooking🍛

Newsletter: 📚Celebrating Jennifer Brennan’s pioneering Thai cookbook + Journeying along The Route to Parsi Cooking🍛

‘This cookbook has been written to share the culinary journey of the Zoroastrians as they migrated from the Persian Empire to the shores of India. It summarises how Parsi food has been influenced by Persian cuisine but is distinctively different in its preparation. As the title suggests, it is just the route to an end—a beautiful way of being intertwined with different cultures while maintaining a clear identity of its own.’ Niloufer Mavalvala

Food photography with Rupa: Part 6 – Edit Like a Pro (Without Overthinking It)

Food photography with Rupa: Part 6 – Edit Like a Pro (Without Overthinking It)

Welcome back! We're now at one of the most anticipated parts of food photography, the edit. It’s where so many people think the magic happens. You’ll often hear the phrase “Oh, you can just fix that in the edit.” But I’m here to tell you: editing shouldn't be a crutch. It's not where the real magic happens. That starts in-camera. Editing is simply where we add the finishing touches. The sprinkle of sea salt. The drizzle of olive oil. A way to elevate the image, not disguise mistakes.

Behind the Cookbook: The Original Thai Cookbook

Behind the Cookbook: The Original Thai Cookbook

Max Tan is passionate about classic cookbooks and is on a mission to ensure that pioneering cookbook authors are not forgotten. In this feature, published to mark what would have been her 90th birthday, he celebrates Jennifer Brennan’s groundbreaking 1981 work, The Original Thai Cookbook, which is now available on ckbk.

Newsletter:🔥 Fire up that BBQ + marvellous Mediterranean cooking 🫒

Newsletter:🔥 Fire up that BBQ + marvellous Mediterranean cooking 🫒

The sun is shining, the holidays mean gathering friends and family, more time to cook, and helpers at hand. No one wants to be shut up in the kitchen, and summer is the prime time to cook outside.

An open fire is our original heat source, and the most fundamental way to cook. But used, as we are, to temperature controls and precise cooking times, how do we approach the naked flame? We have two books newly added to ckbk to help you harness the capabilities of that flavor-giving heat source.