wholesale Night + online Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends A lowest Cookbook online sale

wholesale Night + online Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends A lowest Cookbook online sale

wholesale Night + online Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends A lowest Cookbook online sale
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Description

Product Description

If you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life.
 
Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it’s also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.

Review

"What Kris is doing is nothing short of revolutionary in the Thai food game. You see, just calling Kris a Thai chef would be doing a disservice to him and to other young chefs who are shaping the future of Asian American food." – Andy Ricker

"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

Food52''s Fall Cookbook Must-Haves

The Kitchn''s The New Cookbooks We''re Most Excited About This Fall

About the Author

KRIS YENBAMROONG has been featured in every major food publication, from Bon Appétit to Food & Wine to the New York Times, and was a James Beard Award semifinalist. He also has ties to the fashion and art worlds: he worked for photographer Richard Kern; he has appeared in ads for J Crew and in magazines like Details and Esquire and on Vice.com. His restaurant group, Night + Market, is arguably the most talked about, lauded, and nationally recognized restaurant in Los Angeles.

Excerpt. © Reprinted by permission. All rights reserved.

DRUNKEN NOODLE PASTRAMI PAD KEE MAO 
Serves 1 or 2 

I don’t think anyone quite knows where the name for “drunken noodles” originated. Pad means “to stir-fry” and kee mao is a great Thai phrase that means “someone who is prone to drunkenness,” i.e., your uncle who usually shows up to the family reunion three whiskeys deep. Are they called drunken noodles because they’re meant to feed people stumbling out of bars at night, or because some Thai cooks add a glug of Chinese cooking wine? I’m not entirely sure. 
 
What I do know is that we sell a ton of pad kee mao at Night + Market, especially to the late-night crowd. This dish is not as iconic as pad see ew or pad Thai, but it does have many of the aspects people love about Thai food: It’s spicy, fragrant, and carb-heavy enough to function as a post-drinking meal. At the restaurant we sometimes toss the noodles with short rib that’s been pressure-cooked with soy sauce and aromatics until tender, but if you have leftover steak or roast beef on hand, then by all means slice that up and throw it in the wok. 
 
This version, though, is my favorite. It’s the result of an experiment inspired by the kung pao pastrami Danny Bowien serves at Mission Chinese. It involves going to the nearest deli counter and having them slice the pastrami extra thick (¼ inch), then tossing it into the wok at home. Something about the combination of salty deli meats and drunken noodles makes perfect sense. 
 
3 tablespoons vegetable oil 
1 tablespoon Prik Tum (pg 308), or ½ teaspoon each minced fresh bird’s eye chiles and garlic 
¼ large red bell pepper, cut into strips 
1 jalapeño pepper, seeded and cut into strips 
8 ounces fresh wide rice noodles (chow fun), separated into strands (see Note pg. 39) 
1 tablespoon sugar 
2 tablespoons Stir-Fry Sauce (pg. 306)
6 ounces sliced pastrami (¼ inch thick), cut into 1 × 2-inch ribbons 
Fish sauce 
Handful of Thai basil leaves 
Ground white pepper 
Crispy Fried Egg (pg. 244), for topping (optional) 
 
 
1. Heat an empty wok over high heat until it begins to smoke, then swirl in the oil. Once the oil is shimmering, add the prik tum and stir until it becomes fragrant, just a few seconds. Add the bell pepper and jalapeño and stir-fry until slightly softened, 30 seconds or so. Then quickly add the rice noodles, sugar, and stir-fry sauce, tossing to coat evenly. 

2. Once the noodles have absorbed most of the sauce, add the pastrami and toss again. Stir-fry until the meat is warmed through and the noodles have developed a slight char, then remove from the heat. Add a splash of fish sauce, the basil leaves, and a shake of white pepper and toss again to combine. Top with the fried egg, if desired. 

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Customer reviews

4.8 out of 54.8 out of 5
319 global ratings

Top reviews from the United States

BWrig11
5.0 out of 5 starsVerified Purchase
This book rocks - the pad Thai recipe is the real deal
Reviewed in the United States on October 6, 2017
I probably own 50 cookbooks and I am an avid chef of all genres, but after trying so many failed pad Thai recipes this book was the first to legitimately offer one that was restaurant quality! This book is honestly everything I was hoping for and more! Just tonight my... See more
I probably own 50 cookbooks and I am an avid chef of all genres, but after trying so many failed pad Thai recipes this book was the first to legitimately offer one that was restaurant quality! This book is honestly everything I was hoping for and more! Just tonight my husband and I had a date night in and made the pad Thai and pad see ew - it was absolutely the same as if we had gone out to eat! This book offers so many incredible recipes and Kris is super down to earth. He also offers helpful advice and tips throughout. This goes down as one of my FAVORITE cookbooks! Highly recommend!!
53 people found this helpful
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Tryfle
5.0 out of 5 starsVerified Purchase
Scrumptious!
Reviewed in the United States on November 29, 2017
I''m 3000 miles away from the night+market restaurant, so this is the only way I''ll be able to sample these wonderful things. If you don''t have a good thai/asian grocery near you, you''ll need to mail order things (try importfoods.com). You''ll also need to be on good terms... See more
I''m 3000 miles away from the night+market restaurant, so this is the only way I''ll be able to sample these wonderful things. If you don''t have a good thai/asian grocery near you, you''ll need to mail order things (try importfoods.com). You''ll also need to be on good terms with a butcher - some cuts of meat are not standard fare at our supermarket. All that said, with a little effort, most of these recipes are not hard to make and absolutely delicious.
16 people found this helpful
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Aaron P
5.0 out of 5 starsVerified Purchase
My new favorite cookbook
Reviewed in the United States on June 28, 2020
Bought this cookbook after moving to the east coast from LA. I''ve always been a huge fan of Night+Market and have often longed for their food but one can''t always fly back to LA. This book is amazing and attempts to demystify the Night+Market menu. Kris does go into pretty... See more
Bought this cookbook after moving to the east coast from LA. I''ve always been a huge fan of Night+Market and have often longed for their food but one can''t always fly back to LA. This book is amazing and attempts to demystify the Night+Market menu. Kris does go into pretty decent detail on how to build the box whose walls balance Thai flavorings, aka yum. I also really enjoy the bits of history he weaves between the recipes. So far, I''ve made Pad Thai, Pad Kee Mao, and a few other chicken dishes. Very doable for the home cook. Granted, there are many recipes in this book that I don''t see myself making because I''m either not interested in the food or the amount of preparation doesn''t make sense for me. I''m looking forward to making the Crispy Pig Tails and the Startled Pig next!
3 people found this helpful
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hskdesign
5.0 out of 5 starsVerified Purchase
Awesome Cookbook.
Reviewed in the United States on October 21, 2017
This cookbook is awesome. Each recipe has a personal back story which, for me, would make for a great read even without the fantastic recipes and full page photos. Many of the dishes are completely doable and I''m ready to get started. Some would be out of my comfort zone... See more
This cookbook is awesome. Each recipe has a personal back story which, for me, would make for a great read even without the fantastic recipes and full page photos. Many of the dishes are completely doable and I''m ready to get started. Some would be out of my comfort zone (to larb or not to larb). Most of the non-food photos are total camp, and Kris Yenbamroong''s attitude about food and life is all about making it fun and sharing it with anyone and everyone. Which is why I want to cook his Thai food.
9 people found this helpful
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Chandra
5.0 out of 5 starsVerified Purchase
Simple Authentic Thai Recipes. Make Delicious Thai Food at Home!
Reviewed in the United States on February 25, 2018
Kris Yenbamroong shares loads of info - from what specialty ingredients to buy that will allow you to make authentic Thai food at home, and he simplifies recipes and shares tips and techniques. The Pad-Thai recipe is amazing! My family asks for it, and I can now offer to... See more
Kris Yenbamroong shares loads of info - from what specialty ingredients to buy that will allow you to make authentic Thai food at home, and he simplifies recipes and shares tips and techniques. The Pad-Thai recipe is amazing! My family asks for it, and I can now offer to cook Pad Thai for friends in exchange for goods or services! I made his seasonal yellow curry vegetables and was so happy I made enough for seconds - it''s utterly addictive! I''m making Stir Fried Greens with Mushrooms and Tofu this evening!
2 people found this helpful
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E. Owes
5.0 out of 5 starsVerified Purchase
Complex Flavors, not watered down
Reviewed in the United States on April 26, 2021
Many of my favorite recipes in this book actually work out well for organized, week-night cooking. I make his recipes for red curry paste, peanut sauce and khao soi paste on the weekend, when I have plenty of food prep time, and then keep them in the fridge/freezer to throw... See more
Many of my favorite recipes in this book actually work out well for organized, week-night cooking. I make his recipes for red curry paste, peanut sauce and khao soi paste on the weekend, when I have plenty of food prep time, and then keep them in the fridge/freezer to throw together the full meals throughout the week. I''m lucky to live in California where I have a makrut lime tree in my yard and grow lemongrass and Vietnamese cilantro in my backyard. Layering fresh ingredients into his recipes makes for killer dinners and I love that his flavors remind me of some of the best meals I''ve ever eaten at Thai restaurants, but he is not weighed down with the concept of "authenticity." (There are taco recipes.)

The only complaint I have is that the measurements aren''t by weight. Garlic, turmeric, galangal and ginger are much easier to prep in grams. (I''ve converted the recipes that I use the most, myself.)
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Davis P. Noble
5.0 out of 5 starsVerified Purchase
Enjoyed this book!!
Reviewed in the United States on February 10, 2018
What a fun read! A complete fly by the seat of your pants approach to Thai food. The recipes are very approachable and great to eat! He gives you instruction on how to build the supporting cast in this play and shows you how to cast the main characters depending on how you... See more
What a fun read! A complete fly by the seat of your pants approach to Thai food. The recipes are very approachable and great to eat! He gives you instruction on how to build the supporting cast in this play and shows you how to cast the main characters depending on how you feel that day. Just the right ratio of dialog to recipes so you stay entertained and hungry. I loved it and think you will also.
3 people found this helpful
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A. M. El
5.0 out of 5 starsVerified Purchase
Beautiful Recipes and Story
Reviewed in the United States on October 26, 2017
The energy of the book is amazing. As an avid cookbook collector. I was definitely attracted to the ease and flow of the cookbook. The recipes come out beautiful. I recommend that you read from the beginning to really get into the spirit of the book when you begin to... See more
The energy of the book is amazing. As an avid cookbook collector. I was definitely attracted to the ease and flow of the cookbook. The recipes come out beautiful. I recommend that you read from the beginning to really get into the spirit of the book when you begin to prepare the recipes. I would rather cook from this book then go to Thai restaurant down the block. I will surely be visiting his restaurant when I am in Los Angeles.
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Top reviews from other countries

Ollie
5.0 out of 5 starsVerified Purchase
Excellent
Reviewed in the United Kingdom on August 26, 2018
I really love what Kris is doing in this book, he isn''t saying this is the gran opus of Thai food and thats not the point, if you''re looking for that buy a book by either David Thompson or Andy Ricker. I''ve cooked about 12 of the recipes from this book so far and all have...See more
I really love what Kris is doing in this book, he isn''t saying this is the gran opus of Thai food and thats not the point, if you''re looking for that buy a book by either David Thompson or Andy Ricker. I''ve cooked about 12 of the recipes from this book so far and all have worked well. They are simple and the ingredients are not hard to find.
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JimTheFish
5.0 out of 5 starsVerified Purchase
if you like finger food you have to try this
Reviewed in the United Kingdom on November 8, 2017
This is a book for anyone who loves Thai food. Nam Prik Ong is outstanding. Have made it a number of times and the heat keeps going up. Made the Crispy Pig Tails - Wow, if you like finger food you have to try this, yummy!
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xxx
5.0 out of 5 starsVerified Purchase
Love it!
Reviewed in the United Kingdom on January 7, 2018
exciting recipes and writing, full of information and guts. love it.
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K I
5.0 out of 5 starsVerified Purchase
Great cookbook!
Reviewed in Canada on February 3, 2019
Quick delivery to my home address. Thanks a lot! This cookbook is very cool! Lots of photos and recipes. I went to this restaurant in LA last month, their food was all yummy :) I found out the same menu what I ate at Night+Market! I’m a Thai cooking beginner but it was not...See more
Quick delivery to my home address. Thanks a lot! This cookbook is very cool! Lots of photos and recipes. I went to this restaurant in LA last month, their food was all yummy :) I found out the same menu what I ate at Night+Market! I’m a Thai cooking beginner but it was not too difficult for me to try some dishes since there’s is lots of explaining each step. I’m so satisfied with my purchase :)
One person found this helpful
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B2dbb
5.0 out of 5 starsVerified Purchase
A clear winner, not even a Thai.
Reviewed in Canada on March 20, 2018
Excellent book. An interesting read as well as an outstanding recipe book. Love the kitchen essentials section where he tells you all the basic ingredients needed to get started with Thai cooking. Some great traditional Thai recipes along with some interesting new ones....See more
Excellent book. An interesting read as well as an outstanding recipe book. Love the kitchen essentials section where he tells you all the basic ingredients needed to get started with Thai cooking. Some great traditional Thai recipes along with some interesting new ones. Highly recommend.
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Cashew Chicken

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.

Ingredients

  • 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


- Drunken Noodle Pastrami.

- Pad Kee Mao.


- Northeastern Chile Dip.

- Jaew.


- Thai Boxing Chicken.

- Gai Yang Sanam Muay.

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