Cover image for Siam: A Thai Cookbook - Kay Plunkett-Hogge, Foreword by David Thompson

Siam: A Thai Cookbook

By Kay Plunkett-Hogge, Foreword by David Thompson
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A groundbreaking work from Kay Plunkett-Hogge, where she explores her homeland to uncover Thai cuisine in all its regional diversity, and looks to the future of Thai food.

‘Not just erudite, elegant and filled with recipes that comfort, thrill and delight. But a fascinating study of Thai history and culture, seen through the kitchen window. A bona fide modern Thai classic.’ – Tom Parker Bowles

Discover the rich diversity of Thai cuisine with SIAM, where acclaimed food writer Kay Plunkett-Hogge takes you on a journey through the Kingdom’s culinary landscapes. From the hilltribe communities in the far north to the Perakanese flavors of the south, Kay reveals how borders are merely backdrops to a vibrant culinary tapestry shaped by various influences, including Portuguese, Persian, Chinese, and Indian.

Born in Thailand and fluent in Thai, Kay has curated over 100 recipes, learning from home cooks and chefs across the nation. Each section features Kay’s inimitable humour and insightful essays on the idiosyncrasies of Thai cooking and dining. Chapters include: Rice & Noodles, Curries, Soups, Stir-Fried & Deep-Fried; Grilled, Steamed & Baked; Yums, Larps & Tums; Relishes & Dipping Sauces and Sweet Things.

As a melting pot of flavours, Thai cuisine is ever-evolving. Thai food is influenced by many of its neighbouring states – Burma, Laos, Cambodia and Malaysia, but also Vietnam, India, Indonesia and beyond. In Bangkok especially, regional dishes intertwine to create exciting new culinary experiences. SIAM boldly looks to the future, showcasing innovative fusions with Italian, Mexican and French cuisines, all with a distinctive Thai twist.

With contributions from Michelin-starred chefs and renowned restaurants and bars from across the world, this one-of-a-kind cookbook celebrates the dynamic spirit of Thai food, proving it’s always ready to embrace global influences and turn them into something uniquely Thai.

Author: Kay Plunkett-Hogge , David Thompson
Format: ebook
Release Date: 24 Sep 2026
ISBN: 978-1-911670-26-1

Kay Plunkett-Hogge is an acclaimed food and drinks writer and the author ofBaan,Aperitivo: Drinks and Snacks For The Dolce Vita,Adventures Of A Terribly Greedy Girl, A Sherry And A Little Plate Of Tapas, Heat: Cooking With ChilliesandMake Mine A Martini. In addition to her own books, Kay has co-authored a further six books, working with the award-winning chef Bryn Williams on his books, Academy Award nominated actor Stanley Tucci on his second cookbookThe Tucci Table, and the American pizza guru Chris Bianco. She also co-wroteLeon: Family and Friendswith John Vincent andCook Yourself Thin: Quick and Easy. Kay has written fordeliciousmagazine, theTelegraphand theGuardianamong others. She currently lives in northern Thailand with her husband, cats and dogs, and runs the Baan Thai Cooking School, teaching Thai and regional Hill Tribe cuisine at the Phu Chaisai Mountain Resort.

Praise for Siam: -

'Not just erudite, elegant and filled with recipes that comfort, thrill and delight. But a fascinating study of Thai history and culture, seen through the kitchen window. A bona fide modern Thai classic.' – Tom Parker Bowles -

Praise for Baan: -

‘This book is appealingly accessible for the Thai food novice…a breath of fresh air.’ – Telegraph.co.uk -

‘[Kay is] a true master of Thai cuisine, and of cooking from the heart’ – Stanley Tucci -

‘A rare book that truly gets to the heart and soul of Thai cooking.’ – Tom Parker Bowles, Country Life -

‘A culinary love letter to Thailand’ – London Evening Standard -

‘Kay demystifies Thai food… revealing the shortcuts, kitchen hacks and ingredient substitutions that make delicious Thai cookery achievable in an ordinary Western home’ – SheerLuxe -

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