Nuit learned to cook in her mother's kitchen, using ingredients from the market or the family garden, and developed a passion for sharing Thai cuisine with others. Kiin, meaning "eat" in Thai, explores the vibrant ingredients, markets, and culture of northern Thailand that inspire its recipes.

Appetizers

Vegetarian Golden Bags (page 69) deep-fried, vegetable-stuffed spring roll wrapper, sweet chili sauce (page 305) 14

Shrimp Fritters + (page 62) curried shrimp cake, sweet chili sauce, pickled cucumber 17

Northern Thai Sausage (page 43) aromatic pork sausage, tomato relish (page 37) 15

Northern Thai Beef Tartare + (page 242) warm spices, citrus, fresh herbs, crispy shallots & garlic, bibb lettuce 21

Papaya Salad + (page 186) tamarind-lime dressing, garlic, chiles, tomatoes, peanuts, dried shrimp, cilantro, cabbage 17

Holy Basil Stir-Fry+ (page 150) Anavery Farm ground pork, onion, chiles, oyster sauce & tamari, fried egg, jasmine rice 32

Grilled Pork (page 222) Anavery Farm pork steak, marinated & grilled, sticky rice, toasted rice dipping sauce 36

Pad Thai + (page 175) stir-fried rice noodles with tamarind-palm sugar sauce, red shrimp, egg, peanuts, sprouts 36

Panang Buffalo + (page 92) Oleson’s Farm buffalo, red coconut curry, chiles, eggplant, steamed jasmine rice (page 300) 38

Baked Rice Cake + (page 287) warm rice flour & brown sugar cake, coconut milk, cocoa powder 8