"I met Katie's mother Leeann Chin when she was a guest on my cooking series, "Hawaii Cooks." Leeann was a fabulous cook and teacher. With this new book, her daughter Katie will make Thai cooking simple and approachable for the home cook, just like her mother did with Chinese cooking for American kitchens. Katie makes Thai cuisine easy to understand and approachable."--Roy Yamaguchi, award winning chef, author, inventor of Hawaiian Fusion Cuisine and founder of Roy's Restaurant

"Flipping through the pages of this extraordinary cookbook, you cannot ignore Chin's unwavering passion for Thai cuisine. As a mother, wife, and daughter of a great restaurateur/chef, this is one teacher you want to pay attention to. The pages will inspire you, as it did for me, to bring your family and friends to the table to share a delicious healthy meal together."--Master Chef Martin Yan, author and host of "Yan Can Cook"

"The Chin family has a long history of demystifying Asian cuisine for American cooks. Her mother Leeann introduced Minnesotans to Chinese cooking, and now Katie Chin is helping expand culinary horizons with Thai flavors and techniques geared for the busy home cook. Moms everywhere now have a sympathetic shoulder to lean on."--Andrew Zimmern, James Beard Award-winning host of Travel Channel's "Bizarre Foods with Andrew Zimmern" and author of "Andrew Zimmern's Field Guide to Exceptionally Weird, Wild & Wonderful Foods"

"This is my new go-to book for entertaining. In recipe after recipe, Katie Chin makes Thai food more approachable than ever without compromising authenticity or taste. Her coconut fish in banana leaves will surely become an everyday classic. And I love her modern twist on Crying Tiger."--Brad Johnson, James Beard Award-winning food critic and restaurant critic for the "Orange County Register"

"I have been lucky enough to be Katie's friend and dinner invitee for almost 20 years. Whenever Katie cooks, I cancel any event to be at her table! Now you can s