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    9780147530950 Electronic book text, Reflowable, , EPUB
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    Distributor: Random House, Inc. Availability: On Sale Date:Aug 04, 2020 Carton Quantity:12 $35.00 CAD
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Maenam
A Fresh Approach to Thai Cooking
By (author): Angus An Foreword by: David Thompson Foreword by: Normand Laprise
9780147530943 Hardcover English General Trade COOKING / Regional & Ethnic / Thai Aug 04, 2020
$35.00 CAD
Active 8.27 x 10.04 x 0.97 in | 2.59 lb 288 pages Appetite by Random House
More than 100 flavor-driven Thai recipes built on technique, balance, tradition, and innovation from award-winning chef Angus An.

In Maenam, chef Angus An takes you on his ongoing journey of discovering Thai cuisine and shows how to blend traditional Thai flavors and cooking techniques with local, seasonal inspirations from the west coast. With Angus’s foolproof instructions, Maenam offers the foundation to modern Thai cuisine for adventurous cooks of all skill levels. Filled with over 100 of his signature recipes, each meal balances robust, intense ingredients with his approach to Thai food’s clear, sharp flavours. Transform your kitchen with snacks inspired by Thai street vendors, quick to prepare noodles and one-bowl meals, light- and full-bodied soups to have all year-round, flavorful and protein-filled salads, seasoned stir fries, killer curries, and refreshing desserts.

Named after Angus’s first award-winning Vancouver Thai restaurant Maenam, the Thai word for “river,” this cookbook is a celebration of Angus’s inventive approach to Thai cuisine that is in many ways representative of a river’s constant ever-replenishing flow. Just as a river continues its course around boulders and obstacles, Angus’s ongoing evolution and path to becoming one of the most significant Thai chefs in North America is an unlikely one.

Angus grew up in Taiwan, moved to Canada when he was young, and trained at the French Culinary Institute. He fell in love with Thai cuisine when studying at Nahm under renowned chef and award-winning author, of Thai Food and Thai Street Food, David Thompson. He continues to travel to Thailand to eat, research, and learn. He takes his knowledge home, and finds innovative ways to root a traditional dish to the Pacific Northwest while accentuating each ingredient’s flavor, aroma, and texture—all of which you will learn in this cookbook. With its beautiful design, incredible photography, and seasonal menus, Maenam offers a Thai culinary experience like no other.

INCREDIBLE RECIPES: A flavor-driven chef, Angus shares his signature technique for layering flavor, balance, tradition, innovation and presentation in his dishes—all in an accessible, foolproof way that can be achieved by cooks of any level.

ACCLAIMED RESTAURANT: Maenam has been called one of the best Thai restaurants in North America by the Georgia Straight, one of Canada’s top 25 restaurants by enRoute Magazine, and has been named Best Thai Restaurant (eight years running) and Best Restaurant of the Year by Vancouver Magazine.

INTERNATIONALLY RENOWNED CHEF: An graduated from the prestigious French Culinary Institute in New York and has worked in some of the top kitchens around the world including JoJo (New York), Toqué! (Montreal), and the following Michelin-starred restaurants in London: Nahm, The Ledbury, The Fat Duck, and La Manior aux Quat’Saison. He has been featured in the New York Times and StarChefs.com, and was selected to present modern Thai cuisine at the James Beard House. He’s a regular on local TV and radio guaranteeing media support.

NOTABLE FOREWORDS: Celebrated chefs Normand Laprise and David Thompson have both agreed to write forewords.

ANGUS AN is a critically acclaimed and award-winning chef. A graduate of the French Culinary Institute, An has worked or staged at many Michelin-starred restaurants around the world. After moving to Vancouver in 2006, he opened the lauded farm-to-table restaurant Gastropod. In 2009, in response to a changing economy, he rebranded his restaurant to Maenam, introducing authentic Thai flavours with modern techniques and local ingredients. An has since opened five other casual eateries each with a distinct concept serving casual Thai and Southeast Asian street food.

Author Residence: Vancouver, BC

Marketing: Canada:

Print materials for all restaurants



Influencer mailings to his network of chef contacts and foodies



FBC mailing



Digital advertising (potentially video)



—-



National review mailing targeting outlets such as Bon Appetite, Real Simple, Food & Wine



Target daily food editors in outlets such as the Boston Globe and New York Times



Pitch to food focused blogs and websites



Google search campaign



Explore book & ticket event opportunities with author’s restaurant connections



Media in event cites (cities TBC)



Influencer mailing



 

Publicity: Target Vancouver Radio and TV including CBC Radio Cooking Club, CKNW The Simi Sara show, Global Weekend, BT, CTV and CBC Our Vancouver.



Engage print media – dailies, magazines, and syndication – including outlets like Chatelaine, Hello! Canada, and House & Home, En Route, Westjet Magazine, Westcoast Homes & Design, Western Living, Canadian Living, Vancouver Magazine NUVO/Montecristo, Maple Magazine for excerpt and feature opportunities



Launch party in Vancouver



Explore partnership events with Fairmont, Visa Infinite in Vancouver & Toronto



Explore events with George Brown and Soho Club in Toronto



Toronto TV and radio media including CBC Radio, CTV’s The Social, CTV’s Your Morning, and Global’s The Morning Show



Author Website: www.chefangusan.com

Author Social Media: @chefangusan (Instagram 11.7k, Twitter 570)

Advance Praise for Maenam
 
Maenam exudes freshness and flavor. Citrusy lemongrass and spicy Nahm Prik are almost palpable flicking through Angus An’s modern homage to Thai cooking. This is a sure inspiration for many meals to come.”
—Yotam Ottolenghi
 
“Chef Angus An’s fresh, light and innovative approach to Thai cuisine is equally influenced by family and personal experiences, his mentor David Thompson’s teachings, the ingredients of the great Pacific Northwest and his skill and background in French cooking technique. The result is a very appealing collection of recipes that, while appearing elevated and refined, are very approachable for the home cook. This handsome book will be a welcome addition to my collection and should be part of yours as well!”
—Andy Ricker, chef/owner of Pok Pok Restaurants
 
“Angus An’s elevation of Thai cuisine through aesthetic, intensity and high skill have made him a national treasure. This book is visually stunning and a study in one soul’s personal and original Thai cooking.”
—David McMillan, author and chef/co-owner of Joe Beef Restaurant Group
 
“Angus An’s Maenam is a useful and inspiring cookbook that shows how to create Thai dishes with fresh and local ingredients. Both home cooks and professional chefs can find dishes with layered and balanced flavors as well as exciting techniques. From street food to dessert recipes, it is a wonderful celebration of Thai cuisine, and a must-have cookbook for every kitchen.”
—Chef Susur Lee
 
“Angus takes iconic flavors of Thai cuisine and transforms them into creative, elegant, and absolutely gorgeous dishes. The perfect blend of traditional and modern, Maenam is a truly unique Thai cookbook.”
—Pailin Chongchitnant, author of Hot Thai Kitchen

“Chef Angus An’s influence on the Vancouver dining scene is immeasurable. He’s just a great chef, no matter what kind of food he’s cooking, and has raised the culinary bar for everyone.” 
—Joanne Sasvari, author of Vancouver Eats

“Now that Chef Angus An has given away some of his secrets in this new cookbook, we are able to enjoy delicious Thai food at home without having to order delivery.”—BC Living

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