Arnold Myint brings us Family Thai
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“Food, whether I’m indulging in it through the refined culinary experiences I’ve been fortunate enough to have or just sitting down to a casual family meal with my staff, is nourishment, culture, and memories wrapped up into one. Cooking Thai food is a way of seeing the world through my mom’s eyes and is now a creative outlet for me to express myself—all while having fun and keeping my ancestors’ recipes alive.” Arnold Myint
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Newly added to ckbk Family Thai: Bringing the Flavors of Thailand Home is the debut cookbook of chef, TV personality, and Thai food advocate Arnold Myint, who was raised in Nashville. Arnold’s mother and father—Thai and Burmese immigrants respectively—founded International Market & Restaurant in 1975. It was instrumental in the diversification of Nashville’s culinary landscape, and now with Arnold in charge remains at the centre of Nashville’s restaurant scene.
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The restaurant was opened when Arnold was just two years old, and it is clear that it—and his parent’s dedication to sharing their food and hospitality—has shaped his life.
His book brings this home, and gives him the opportunity to share his particular approach. As he puts it:
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“This book is an embodiment of who I am: a Southern gay Thai American shaped by my family, experiences, the restaurant I grew up in, and my lifelong culinary pursuits. I want to show everyone how approachable and fun cooking not just Thai food, but my food, can really be.”
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Pictured above: Drunken Spaghetti from Family Thai: Bringing the Flavors of Thailand Home by Arnold Myint
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With wild mushroom season in full swing now (in the Northern hemisphere), and the fall a perfect time for those earthy, warming flavors that mushrooms have in abundance, we are delighted to bring you Mushrooms: 50 Tried & True Recipes by Washington, DC based food writer Julia Rutland.
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The book starts with some key summary information about Fungi, and what mushrooms are. Then Julia divides her subject into Cultivated, Exotic, and Wild, in order to guide us through different varieties and how to approach them.
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For more mushrooms, explore our Mushroom bookshelf.
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Ingredient focus: celery root (celeriac)
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Despite its name, celery root (celeriac) grows mostly above ground. It is a large and knobbly bulb shape, whose lower half and additional finer roots reach into the earth. It has a long season—roughly September until March. The taste retains hints of celery, but is also nutty, herbal, and earthy, and suits a wide range of dishes, both fresh tasting, and more comforting.
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Preparing celery root takes a bit of care, due to the uneven surface and shape. But once peeled the vegetable is easy to cut and use. It can be eaten raw, such as in the classic French dish celeriac rémoulade where it is prepared into fine strips before dressing.
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It is excellent cut into chunks and roasted, just with olive oil, salt, and a grind of pepper. Cooked celeriac can also be readily pureed into soups, or mashed—a mixture of potato and celeriac makes a very good and sophisticated mash alongside meats or game.
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To make the most of this versatile vegetable explore our collection of 12 Ways with Celery Root. Find Hearty Celery Root and Red Lentil Soup, Smoked Mushroom and Celeriac Tacos, One-Pan Baked Veggies with Roast Fennel and Herby Ricotta (pictured above), and more.
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6 of the best quesadillas
Soft tortillas, cheese, a host of other flavors, the heat of the pan. There is a reason the quesadilla is much beloved. Here are six spins on the classic.
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from Claudia's Cocina by Claudia Sandoval
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from Lisa Clark Everyday
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from Mighty Spice Cookbook by John Gregory-Smith
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from Fantastic Fungi by Jane B. Mason
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from Spring and Summer Cooking with a Veg Box by Guy Watson
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from Weeknight Vegetarian by Ivy Manning
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