More than 100 flavor-driven Thai recipes built on technique, balance, tradition, and innovation from award-winning chef Angus An.
In Maenam, chef Angus An takes you on his ongoing journey of discovering Thai cuisine and shows how to blend traditional Thai flavors and cooking techniques with local, seasonal inspirations from the west coast. With Angus’s foolproof instructions, Maenam offers the foundation to modern Thai cuisine for adventurous cooks of all skill levels. Filled with over 100 of his signature recipes, each meal balances robust, intense ingredients with his approach to Thai food’s clear, sharp flavours. Transform your kitchen with snacks inspired by Thai street vendors, quick to prepare noodles and one-bowl meals, light- and full-bodied soups to have all year-round, flavorful and protein-filled salads, seasoned stir fries, killer curries, and refreshing desserts.
Named after Angus’s first award-winning Vancouver Thai restaurant Maenam, the Thai word for “river,” this cookbook is a celebration of Angus’s inventive approach to Thai cuisine that is in many ways representative of a river’s constant ever-replenishing flow. Just as a river continues its course around boulders and obstacles, Angus’s ongoing evolution and path to becoming one of the most significant Thai chefs in North America is an unlikely one.
Angus grew up in Taiwan, moved to Canada when he was young, and trained at the French Culinary Institute. He fell in love with Thai cuisine when studying at Nahm under renowned chef and award-winning author, of Thai Food and Thai Street Food, David Thompson. He continues to travel to Thailand to eat, research, and learn. He takes his knowledge home, and finds innovative ways to root a traditional dish to the Pacific Northwest while accentuating each ingredient’s flavor, aroma, and texture–all of which you will learn in this cookbook. With its beautiful design, incredible photography, and seasonal menus, Maenam offers a Thai culinary experience like no other.
About the Author
ANGUS AN is a critically acclaimed and award-winning chef. A graduate of the French Culinary Institute, An has worked or staged at many Michelin-starred restaurants around the world. After moving to Vancouver in 2006, he opened the lauded farm-to-table restaurant Gastropod. In 2009, in response to a changing economy, he rebranded his restaurant to Maenam, introducing authentic Thai flavours with modern techniques and local ingredients. An has since opened five other casual eateries each with a distinct concept serving casual Thai and Southeast Asian street food.
Industry Reviews
“Maenam exudes freshness and flavor. Citrusy lemongrass and spicy Nahm Prik are almost palpable flicking through Angus An’s modern homage to Thai cooking. This is a sure inspiration for many meals to come.”
Yotam Ottolenghi
“Chef Angus An’s fresh, light and innovative approach to Thai cuisine is equally influenced by family and personal experiences, his mentor David Thompson’s teachings, the ingredients of the great Pacific Northwest and his skill and background in French cooking technique. The result is a very appealing collection of recipes that, while appearing elevated and refined, are very approachable for the home cook. This handsome book will be a welcome addition to my collection and should be part of yours as well!”
Andy Ricker, chef/owner of Pok Pok Restaurants
“Angus An’s elevation of Thai cuisine through aesthetic, intensity and high skill have made him a national treasure. This book is visually stunning and a study in one soul’s personal and original Thai cooking.”
David McMillan, author and chef/co-owner of Joe Beef Restaurant Group
“Angus An’s Maenam is a useful and inspiring cookbook that shows how to create Thai dishes with fresh and local ingredients. Both home cooks and professional chefs can find dishes with layered and balanced flavors as well as exciting techniques. From street food to dessert recipes, it is a wonderful celebration of Thai cuisine, and a must-have cookbook for every kitchen.”
Chef Susur Lee
