Unique Thai Sweets

Through extensive field research and collaboration with local dessert makers, the book preserves vanishing culinary traditions while making them accessible to modern cooks. The book's three-section structure progressively builds readers' understanding, beginning with an exploration of fundamental ingredients like indigenous palm sugars and specific rice varieties. It then delves into centuries-old preparation techniques, such as the intricate art of hand-pounding sticky rice and extracting flower essences.

The final section presents over 50 detailed recipes, including unique creations like khanom chan and distinctive sweets from Thailand's Muslim south, each accompanied by cultural context and regional variations. What sets this work apart is its seamless integration of practical cooking instruction with cultural anthropology and food science. While maintaining authenticity, the book adapts traditional methods for modern kitchens, making these rare desserts achievable for both culinary professionals and dedicated home cooks.

The research spans three years of fieldwork across Thailand, documenting techniques and recipes that have never before been formally recorded, ensuring the preservation of these valuable culinary traditions for future generations.