Tech to Thai Cuisine
Renowned chef Pim Techamuanvivit shares the secrets of authentic Thai cooking in her new book.
Anonymous
Pim Techamuanvivit, one of the Bay Area's most influential culinary stars, is sharing her secrets for making authentic Thai food in a new cookbook. Her book,
Techamuanvivit built her reputation as a food writer and chef over two decades. She quit her tech job in 2005 to focus on food blogging and was dubbed the "first lady of the food-sphere" by The Guardian in 2007. She later opened Kin Khao, her Michelin-starred Thai restaurant in San Francisco.
From Silicon Valley to Food Blogging
Techamuanvivit arrived in the US from Bangkok to study cognitive science. She worked in Silicon Valley building collaborative tools for tech companies like Netscape and Cisco Systems. In the mid-2000s, she launched Chez Pim, a blog combining fine dining reports, recipes, and food commentary that earned her international recognition.
Writing "The Foodie Handbook" and Defining Food Culture
Techamuanvivit cemented her status as a major food writer with "The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy." The book showcased her unique voice blending culinary expertise with accessible storytelling. News outlets noted how she transformed food blogging into serious culinary journalism.
Opening Kin Khao and Bringing Thai Cuisine to San Francisco
Techamuanvivit's culinary influence extended beyond writing when she opened Kin Khao in San Francisco. The restaurant earned a Michelin star, validating her knowledge of authentic Thai cooking. The achievement proved she could translate her food expertise from blog posts and cookbooks into real dining experiences.
New Cookbook Arrives August 25
Techamuanvivit's new book, "Cooking Thai," will be published by Ten Speed Press on August 25. The cookbook promises to share the practical secrets she's learned about Thai food preparation. For readers and home cooks, it offers a chance to learn from one of the world's top food writers and a chef who understands both fine dining and everyday cooking.
Sentiment
NeutralNEGATIVENEUTRALPOSITIVE
Publishers
14
Articles
13
Reach
14
A
AnonymousAuthor
