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.
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.”
“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
An email has been sent out with instructions for resetting your password.