Finalist for the 2020 Epigram Books Fiction Prize In 1970s Thailand, three young people meet each other with fateful results. Det has just lost his mother, the granddaughter of a king. He clings to his best friend Chang, a smart boy from the slums, as they go to college; while there, Det falls for Lek, a Chinese immigrant with radical ideals. Longing for glory, Det journeys into his friends’ political circles, and then into the Thai jungle to fight. During Thailand’s most famous period of political and artistic openness, these three friends must reconcile their deep feelings for one another with the realities of perilous political revolution. Reader Reviews: “Epic in sweep but precise in its details, A Good True Thai shines on all fronts. Time and again, Sunisa Manning resists easy answers, reaching for nuance, for complexity, for truth. An astounding debut from a talented new voice.” —Kirstin Chen, bestselling author of Bury What We Cannot Take “Sunisa Manning understands deeply and innately that politics is woven through the strongest and most ambitious fiction, just as it is through life itself.” —Rachel Kushner, Booker-shortlisted author of The Mars Room “The story of Thailand’s democracy movement in the 1970s is almost unknown in the rest of the world, but Sunisa Manning insists on recapturing and preserving it in this beautiful and astonishing novel. Read and immerse yourself in a narrative that speaks so profoundly to the condition of Thailand, and the world, today.” —Jess Row, award-winning author of Your Face in Mine “Sunisa Manning brings to life a tortured, misunderstood nexus in the painful evolution of Thailand’s democracy with immediacy and vividness, never losing her sharply-drawn characters in the labyrinth of history. Mingling narratives of insider and outsider in a terse, swiftly-moving style, she drags the past into the present, unveiling complex truths with a remarkable clarity of vision.” —SP Somtow, multi-award-winning author of Jasmine Nights “The 1970s leftist and anti-authoritarian protests that drive the characters in Manning’s authentic and engaging novel are among the most important and controversial political events in modern Thai history. Frighteningly, the general context of conflicts that the novel covers is still very relevant today. Foreigners who want to understand the long-lasting crisis in Thai society, and the complex psyche behind the famous ‘Thai smile’, should read this book.” —Prabda Yoon, award-winning author of The Sad Part Was

“There are more than a few books by farangs about Thailand, ‘True Thai Love Storys’ is one of the best. “The characters were so representative of the people I had met in Thailand that I felt I knew many of them already”. Heinz Duthel is more then an Insider, he must be the main actor... Richard Stone, Singapore Straits Times

True Thai is one of those rare and important cookbooks where cuisine and culture meet. Food lovers will come away with layers of understanding, discovering the soul of a country where cuisine is a sacred art. True Thai takes us from the jostling Bangkok streets and canals to countryside rice paddles and mango groves, from distant mountain villages to Thailand's stately Royal Palace, delivering True Thai taste in every sense of the word. Victor Sodsook, a native Thai, chef/owner of Los Angeles's celebrated Siamese Princess restaurant, has written the authoritative Thai cookbook that American cooks have been waiting for. True Thai satisfies an increasing public interest in the seductive flavors of Thai cuisine, and a decreasing emphasis on high-fat, high-calorie red meats, eggs, and oils. The lively, easy-to-follow recipes are tailor-made for today's adventurous, aware cook. Most of the tools and ingredients used in True Thai are probably already in your kitchen. And its wide-ranging glossary of ingredients will help you select the most flavorful spices and freshest produce, as well as the best brands of key Thai ingredients like coconut milk and fish sauce. Among True Thai's 250 recipes, you'll find the many Thai dishes that have already won over Americans, such as Crispy Sweet Rice Noodles (mee krob) and soothing, aromatic Chicken-Coconut Soup with Siamese Ginger and Lemon Grass (tom kha kai). Everything is here, from the deliciously spiced barbecued chickens found in Thai provinces to the elaborate and time honored cuisines served to Thailand's royal family, such as King Rama V's Fried Rice. Since Thailand teems with both fresh- and saltwater fish and shellfish, you'll find an abundance of healthful, provocative seafood dishes, such as Ayuthaya Haw Mok Talay, a scrumptious mousse of curried fish, shrimp, and crab, redolent with chili and coconut milk, grilled and served in fragrant banana leaves. Surprisingly light preparations for meat include Fiery Grilled Beef Salad, a classic of Bangkok cafe cuisine, and mu kratiem phrik Thai, a simple stir-fry of pork medallions sizzling with garlic and black pepper. The Thai Vegetarian Cooking chapter is really a whole book unto itself, encompassing its own blend of curry pastes, soups, appetizers, entrees, and one-dish meals-all completely free of animal or fish products. The Thai Salads chapter showcases such recipes as Coconut, Lemon, and Ginger Salad or Grilled Lobster Salad with Green Mango that demonstrate the great variety and sensuousness of this branch of Thai cooking. Drinks and desserts include such ethereal treats as Rose-Petal Sorbet and the refreshingly herbaceous Lemon Grass Tea, wonderful either hot or cold. There's also a chapter that shows how to marry these newfound Thai tastes with classic American cooking, through such improvisations as Bangkok Burgers with Marinated, Grilled Onions and Spicy Thai Ketchup. True Thai is more than a cookbook; it is a collection of grace notes exemplifying Thai cuisine's dedication to pleasing the senses. There's even a chapter on preparing Thai-style table decorations, many of them as edible as they are lovely. True Thai's 250 recipes, each with helpful and fascinating notes, present Thai cuisine with simplicity and elegance. True That is the most authentic, authoritative, and accessible Thai cookbook ever printed in English.

"I felt like the luckiest person on earth when I not only met Chawadee, but had her as my personal food navigator through Bangkok. We walked, boated, and ate our way through some of the best food I've ever had, all thanks to Chawadee, her warmth and expertise. And now you get to have the next best thing: her fantastic book. Enjoy every delicious bite." —Phil Rosenthal ("Somebody Feed Phil") Learn the secrets of Thai cooking that only local foodies know about! Real Thai Cooking is a labor of love by Thailand's leading food blogger and street food expert, Chawadee "Chow" Nualkhair and Lauren Lulu Taylor who did the recipe testing and editing and provided many of the photographs. Her book presents the full range of iconic Thai recipes together with fascinating back stories that enable you to truly appreciate what you are cooking and eating! This book presents insider recipes and secrets about Thai food that only local foodies know about: Chef Black's famous Sriracha Sauce recipe (from Blackitch Artisan Kitchen) and the story of how this hot sauce was invented (most people think it is Vietnamese, but it is really 100% Thai!) The world's best Pad Thai and how this dish has come to define Thailand's national identity Minced Chicken Kanom Jeen and the Portuguese Influence on Thai Food Mee Krob (Fried Rice Noodles)—the dish that saved Siam from colonization And many more delicious recipes and nuggets of Thai food lore! With over 75 recipes and 225 color photos, this is the cookbook every Thai food lover will want!

Contains more than one hundred easy-to-follow recipes for popular dishes from Thailand.

The Epigram Books Collection of Best New Singaporean Short Stories: Volume Five gathers the finest Singaporean stories published in 2019 and 2020, selected by guest editor Balli Kaur Jaswal from hundreds published in journals, magazines, anthologies and single-author collections.