Corn and Tapioca Pudding excerpted from Family Thai: Bringing the Flavors of Thailand Home by Arnold Myint and Kat Thompson. Photographs © 2025 Linda Xiao.
Featured on Best of 2025 Lists
• The Los Angeles Times, 33 Best Cookbooks of 2025
• The New York Times, The Best Cookbooks of 2025
• Eater, Best New Cookbooks Fall 2025
• Bon Appétit, 14 Standout Cookbooks for Fall 2025
• The Washington Post, 14 of Our Favorite Cookbooks of the Year
• Southern Living, The Best Southern Cookbooks of Fall 2025
• Chowhound, 21 Best Cookbooks of 2025
About the Book
James Beard nominee and chef Arnold Myint, the force behind the beloved Thai restaurant International Market in Nashville, shares the food he grew up with in a stunning cookbook that is welcoming, practical, and full of bold flavour.
In Family Thai, Arnold breaks down an often intimidating cuisine into clear and approachable building blocks for home cooks. He starts with pantry staples, answering essential questions about ingredients like fish sauce and soy sauces, then moves into core techniques such as steaming perfect sticky rice or making fresh noodles at home when they are hard to find.
The recipes move fluidly between tradition and personal expression. Arnold shares the dishes he cooks at home, Thai recipes shaped by his Nashville roots and global travels, and the vibrant world of Thai street food, from shumai and shrimp toast to curry puffs, classic noodle dishes, and his own creative interpretations. Longtime fans of International Market will also find the restaurant’s most requested classics finally written down. (more…)
