Thompson Kat (31 results)

Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships USPS Media Mail.

Condition: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

hardcover. Condition: New.

Condition: New.

Condition: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!

Condition: New.

Condition: As New. Unread book in perfect condition.

Hardback. Condition: New. The Los Angeles Times, 33 Best Cookbooks of 2025The New York Times, The Best Cookbooks of 2025Eater, Best New Cookbooks Fall 2025Bon Appétit, 14 Standout Cookbooks for Fall 2025The Washington Post, 14 Of Our Favorite Cookbooks of the YearSouthern Living, The Best Southern Cookbooks of Fall 2025Chowhound,  21 Best Cookbooks of 2025The James Beard nominee and chef of the Thai restaurant International Market in Nashville, Arnold Myint, shares how to make the Thai food he grew up with in a gorgeous cookbook that's approachable yet packs a punch of flavor.In Family Thai, Arnold breaks down an often-intimidating cuisine into accessible building blocks for every home cook, beginning with pantry staples-what's fish sauce? what are the differences between soy sauces?-and moving on to teaching readers essential skills like how to steam the perfect sticky rice or how to make their own noodles if they can't find them stocked nearby.Arnold also shares what he likes to cook at home and adaptations of Thai cuisine that have been inspired by his hometown of Nashville and his travels around the world. From there, he takes us into the vibrant and colorful world of Thai street food-including shumai, shrimp toast, curry puffs, and more-classic noodle dishes, his own original creations, and, of course, his mother's classic recipes.Longtime fans of International Market, who have been begging for their favorite classic recipes for years, will find them among these pages.Arnold Myint grew up as a restaurant kid and was lucky enough to be surrounded by delicious Thai food. His parents, Thai and Burmese immigrants, first opened Nashville's International Market and Restaurant in 1975-a rarity in Tennessee, where Asian cuisine hadn't quite expanded beyond Americanized Chinese takeout. The Myints were determined to introduce Americans to the fiery, bold, and fragrant Thai flavors that had always brought them comfort, and it turned out that a taste of Thailand was exactly what Nashville needed.Almost 45 years later, after attending culinary school in New York City and working with Jean-Georges Vongerichten, Arnold now owns and runs International Market, where he continues to serve the comforting, soul-feeding recipes of his mother while also jazzing things up with his own Thai-Southern flare. During the pandemic, Arnold began reaching out to an all-new audience as well through Instagram, teaching "Thai 101" basics to an ever-growing number of viewers.When Thais greet each other, they don't ask how are you or what's up? Instead, they ask, Kin lao yang? or have you eaten? Feeding people is how Patti and Win Myint-and now Arnold-show their love, not just for their family but for everyone within reach. In Family Thai, Arnold shares his boldly flavorful food and welcoming, heartfelt approach with home cooks everywhere.

Hardback. Condition: New. The Los Angeles Times, 33 Best Cookbooks of 2025The New York Times, The Best Cookbooks of 2025Eater, Best New Cookbooks Fall 2025Bon Appétit, 14 Standout Cookbooks for Fall 2025The Washington Post, 14 Of Our Favorite Cookbooks of the YearSouthern Living, The Best Southern Cookbooks of Fall 2025Chowhound,  21 Best Cookbooks of 2025The James Beard nominee and chef of the Thai restaurant International Market in Nashville, Arnold Myint, shares how to make the Thai food he grew up with in a gorgeous cookbook that's approachable yet packs a punch of flavor.In Family Thai, Arnold breaks down an often-intimidating cuisine into accessible building blocks for every home cook, beginning with pantry staples-what's fish sauce? what are the differences between soy sauces?-and moving on to teaching readers essential skills like how to steam the perfect sticky rice or how to make their own noodles if they can't find them stocked nearby.Arnold also shares what he likes to cook at home and adaptations of Thai cuisine that have been inspired by his hometown of Nashville and his travels around the world. From there, he takes us into the vibrant and colorful world of Thai street food-including shumai, shrimp toast, curry puffs, and more-classic noodle dishes, his own original creations, and, of course, his mother's classic recipes.Longtime fans of International Market, who have been begging for their favorite classic recipes for years, will find them among these pages.Arnold Myint grew up as a restaurant kid and was lucky enough to be surrounded by delicious Thai food. His parents, Thai and Burmese immigrants, first opened Nashville's International Market and Restaurant in 1975-a rarity in Tennessee, where Asian cuisine hadn't quite expanded beyond Americanized Chinese takeout. The Myints were determined to introduce Americans to the fiery, bold, and fragrant Thai flavors that had always brought them comfort, and it turned out that a taste of Thailand was exactly what Nashville needed.Almost 45 years later, after attending culinary school in New York City and working with Jean-Georges Vongerichten, Arnold now owns and runs International Market, where he continues to serve the comforting, soul-feeding recipes of his mother while also jazzing things up with his own Thai-Southern flare. During the pandemic, Arnold began reaching out to an all-new audience as well through Instagram, teaching "Thai 101" basics to an ever-growing number of viewers.When Thais greet each other, they don't ask how are you or what's up? Instead, they ask, Kin lao yang? or have you eaten? Feeding people is how Patti and Win Myint-and now Arnold-show their love, not just for their family but for everyone within reach. In Family Thai, Arnold shares his boldly flavorful food and welcoming, heartfelt approach with home cooks everywhere.

Condition: New.

Hardcover. Condition: New.

Condition: New. In.

hardcover. Condition: New.

hardcover. Condition: New.

Condition: New.

hardcover. Condition: New. Brand New.

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: Brand New. 256 pages. 10.01x8.01x10.20 inches. In Stock.

Condition: New.

Condition: New.

Hardcover. Condition: Brand New. 256 pages. 10.01x8.01x10.20 inches. In Stock.

Hardcover. Condition: Brand New. 256 pages. 10.01x8.01x10.20 inches. In Stock.

Condition: NEW.

Condition: New.

Hardback. Condition: New. The Los Angeles Times, 33 Best Cookbooks of 2025The New York Times, The Best Cookbooks of 2025Eater, Best New Cookbooks Fall 2025Bon Appétit, 14 Standout Cookbooks for Fall 2025The Washington Post, 14 Of Our Favorite Cookbooks of the YearSouthern Living, The Best Southern Cookbooks of Fall 2025Chowhound,  21 Best Cookbooks of 2025The James Beard nominee and chef of the Thai restaurant International Market in Nashville, Arnold Myint, shares how to make the Thai food he grew up with in a gorgeous cookbook that's approachable yet packs a punch of flavor.In Family Thai, Arnold breaks down an often-intimidating cuisine into accessible building blocks for every home cook, beginning with pantry staples-what's fish sauce? what are the differences between soy sauces?-and moving on to teaching readers essential skills like how to steam the perfect sticky rice or how to make their own noodles if they can't find them stocked nearby.Arnold also shares what he likes to cook at home and adaptations of Thai cuisine that have been inspired by his hometown of Nashville and his travels around the world. From there, he takes us into the vibrant and colorful world of Thai street food-including shumai, shrimp toast, curry puffs, and more-classic noodle dishes, his own original creations, and, of course, his mother's classic recipes.Longtime fans of International Market, who have been begging for their favorite classic recipes for years, will find them among these pages.Arnold Myint grew up as a restaurant kid and was lucky enough to be surrounded by delicious Thai food. His parents, Thai and Burmese immigrants, first opened Nashville's International Market and Restaurant in 1975-a rarity in Tennessee, where Asian cuisine hadn't quite expanded beyond Americanized Chinese takeout. The Myints were determined to introduce Americans to the fiery, bold, and fragrant Thai flavors that had always brought them comfort, and it turned out that a taste of Thailand was exactly what Nashville needed.Almost 45 years later, after attending culinary school in New York City and working with Jean-Georges Vongerichten, Arnold now owns and runs International Market, where he continues to serve the comforting, soul-feeding recipes of his mother while also jazzing things up with his own Thai-Southern flare. During the pandemic, Arnold began reaching out to an all-new audience as well through Instagram, teaching "Thai 101" basics to an ever-growing number of viewers.When Thais greet each other, they don't ask how are you or what's up? Instead, they ask, Kin lao yang? or have you eaten? Feeding people is how Patti and Win Myint-and now Arnold-show their love, not just for their family but for everyone within reach. In Family Thai, Arnold shares his boldly flavorful food and welcoming, heartfelt approach with home cooks everywhere.

Condition: NEW.

Hardback. Condition: New. The Los Angeles Times, 33 Best Cookbooks of 2025The New York Times, The Best Cookbooks of 2025Eater, Best New Cookbooks Fall 2025Bon Appétit, 14 Standout Cookbooks for Fall 2025The Washington Post, 14 Of Our Favorite Cookbooks of the YearSouthern Living, The Best Southern Cookbooks of Fall 2025Chowhound,  21 Best Cookbooks of 2025The James Beard nominee and chef of the Thai restaurant International Market in Nashville, Arnold Myint, shares how to make the Thai food he grew up with in a gorgeous cookbook that's approachable yet packs a punch of flavor.In Family Thai, Arnold breaks down an often-intimidating cuisine into accessible building blocks for every home cook, beginning with pantry staples-what's fish sauce? what are the differences between soy sauces?-and moving on to teaching readers essential skills like how to steam the perfect sticky rice or how to make their own noodles if they can't find them stocked nearby.Arnold also shares what he likes to cook at home and adaptations of Thai cuisine that have been inspired by his hometown of Nashville and his travels around the world. From there, he takes us into the vibrant and colorful world of Thai street food-including shumai, shrimp toast, curry puffs, and more-classic noodle dishes, his own original creations, and, of course, his mother's classic recipes.Longtime fans of International Market, who have been begging for their favorite classic recipes for years, will find them among these pages.Arnold Myint grew up as a restaurant kid and was lucky enough to be surrounded by delicious Thai food. His parents, Thai and Burmese immigrants, first opened Nashville's International Market and Restaurant in 1975-a rarity in Tennessee, where Asian cuisine hadn't quite expanded beyond Americanized Chinese takeout. The Myints were determined to introduce Americans to the fiery, bold, and fragrant Thai flavors that had always brought them comfort, and it turned out that a taste of Thailand was exactly what Nashville needed.Almost 45 years later, after attending culinary school in New York City and working with Jean-Georges Vongerichten, Arnold now owns and runs International Market, where he continues to serve the comforting, soul-feeding recipes of his mother while also jazzing things up with his own Thai-Southern flare. During the pandemic, Arnold began reaching out to an all-new audience as well through Instagram, teaching "Thai 101" basics to an ever-growing number of viewers.When Thais greet each other, they don't ask how are you or what's up? Instead, they ask, Kin lao yang? or have you eaten? Feeding people is how Patti and Win Myint-and now Arnold-show their love, not just for their family but for everyone within reach. In Family Thai, Arnold shares his boldly flavorful food and welcoming, heartfelt approach with home cooks everywhere.

Condition: Used: Like New. LIVRE A L?ETAT DE NEUF. EXPEDIE SOUS 3 JOURS OUVRES. NUMERO DE SUIVI COMMUNIQUE AVANT ENVOI, EMBALLAGE RENFORCE. EAN:9781419776380.

Condition: Gut. Zustand: Gut | Seiten: 272 | Sprache: Englisch | Produktart: Bücher | The Los Angeles Times, 33 Best Cookbooks of 2025The New York Times, The Best Cookbooks of 2025Eater, Best New Cookbooks Fall 2025Bon Appétit, 14 Standout Cookbooks for Fall 2025The Washington Post, 14 Of Our Favorite Cookbooks of the YearSouthern Living, The Best Southern Cookbooks of Fall 2025Chowhound,  21 Best Cookbooks of 2025The James Beard nominee and chef of the Thai restaurant International Market in Nashville, Arnold Myint, shares how to make the Thai food he grew up with in a gorgeous cookbook that's approachable yet packs a punch of flavor.In Family Thai, Arnold breaks down an often-intimidating cuisine into accessible building blocks for every home cook, beginning with pantry staples-what's fish sauce? what are the differences between soy sauces?-and moving on to teaching readers essential skills like how to steam the perfect sticky rice or how to make their own noodles if they can't find them stocked nearby.Arnold also shares what he likes to cook at home and adaptations of Thai cuisine that have been inspired by his hometown of Nashville and his travels around the world. From there, he takes us into the vibrant and colorful world of Thai street food-including shumai, shrimp toast, curry puffs, and more-classic noodle dishes, his own original creations, and, of course, his mother's classic recipes.Longtime fans of International Market, who have been begging for their favorite classic recipes for years, will find them among these pages.Arnold Myint grew up as a restaurant kid and was lucky enough to be surrounded by delicious Thai food. His parents, Thai and Burmese immigrants, first opened Nashville's International Market & Restaurant in 1975-a rarity in Tennessee, where Asian cuisine hadn't quite expanded beyond Americanized Chinese takeout. The Myints were determined to introduce Americans to the fiery, bold, and fragrant Thai flavors that had always brought them comfort, and it turned out that a taste of Thailand was exactly what Nashville needed.Almost 45 years later, after attending culinary school in New York City and working with Jean-Georges Vongerichten, Arnold now owns and runs International Market, where he continues to serve the comforting, soul-feeding recipes of his mother while also jazzing things up with his own Thai-Southern flare. During the pandemic, Arnold began reaching out to an all-new audience as well through Instagram, teaching "Thai 101" basics to an ever-growing number of viewers.When Thais greet each other, they don't ask how are you or what's up? Instead, they ask, Kin lao yang? or have you eaten? Feeding people is how Patti and Win Myint-and now Arnold-show their love, not just for their family but for everyone within reach. In Family Thai, Arnold shares his boldly flavorful food and welcoming, heartfelt approach with home cooks everywhere.