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This beautiful book features 70 recipes of the dishes that define Bangkok, so you can capture the city’s aromatic magic in your own kitchen. Bangkok is (after all) any explorer’s dream and a food-lover’s paradise. In the Thai capital, most food is still sold along the ancient canals that crosshatch the city, and on street corners, from mobile carts and inside its bustling markets.

Of course, you’ll find the best green curry and pad Thai of your life in this dynamic city. But Bangkok holds infinite secrets for anyone truly passionate about food. Like its predecessor in our Local Series – Tokyo Local – Bangkok Local follows one culinary day. Its three sections marked for Early, Mid and Late, and the entire book unites intimate food knowledge with stunning gonzo-photography.

From the Early chapter, for example, you can whip up some Son-in-law eggs (Khai luk kheuy), Fried taro cake (Khanom peuak tod), Fried bananas (Gluay tod) or Sweet mung bean dumplings (Khanom tua paep). A