Cook Bangkok like a local. This focused mini cookbook teaches the sweet–salty–sour–spicy balance that defines central Thai food, the core tools (wok, mortar & pestle, bamboo steamer), and a smart pantry with easy substitutions if you’re outside Thailand. Step-by-step photos and clear timings walk you through 10 iconic dishes—Pad Thai, Pad Kra Pao, Tom Yum Goong, Tom Kha Gai, Green Curry, Massaman, Panang, Boat Noodles, Moo Ping, and Chicken Satay with peanut sauce—plus tips for perfect jasmine rice, quick relishes, and herbal finishes. Learn high-heat wok technique, how to pound curry pastes for depth, and how to plate street-food flavors consistently at home.