Bring Thailand’s sweetest traditions to your kitchen. This photo-guided cookbook teaches the pantry, tools, and techniques behind classic Thai desserts: sticky rice flour, rice flour, tapioca starch, coconut milk, palm sugar, pandan; steamer, brass wok, molds, banana leaves. Learn how to bloom starches, control heat for coconut custards, steam perfect layered cakes, and finish desserts with aromatic coconut-salt balance. Cook 10+ favorites with clear timings and make-ahead tips: Mango Sticky Rice, Khanom Chan, Luk Chup (fruit-shaped mung-bean sweets with glossy agar), Khanom Krok, Bua Loy, Tub Tim Krob, Khanom Tuay, Tako, Kluai Buat Chi, Lod Chong, and more. Ingredient swaps (for cooks outside Thailand) and both Metric/US measures help you succeed anywhere—consistently.