Cook Chiang Mai–style food at home with 10 iconic Lanna recipes. This step-by-step mini cookbook shows the core tools (mortar & pestle, wok, sticky-rice steamer), smart pantry swaps if you’re outside Thailand, and essential techniques: pounding curry pastes, steaming sticky rice the traditional way, and balancing salty–sour–herbal heat. Make restaurant-quality Khao Soi, Nam Prik Noom, Sai Ua, Nam Prik Ong, Kaeb Moo (pork rinds), Gaeng Hang Lay, Khanom Jeen Nam Ngiao, Northern Larb (Larb Kua), Tam Khanun (young jackfruit salad), and perfect Sticky Rice—with clear timings, tips, and serving suggestions for a full Northern spread.