Natalie Jesionka

I’m honored to be the co-author of Kalaya's Southern Thai Kitchen alongside the talented James Beard Award-winning chef, Nok Suntaranon. Voted by the New York Times as one of the best cookbooks of 2024, this cookbook beautifully showcases her cherished family recipes from Trang, a province in Southern Thailand, as well as dishes from her Philadelphia restaurant, Kalaya. Southern Thai cuisine is known for its vibrant flavors—bold, peppery, and unapologetic. Recipes such as Gaeng Pajari, a delightful seared tofu and pineapple coconut curry, and Soup Hang Wua, a fragrant oxtail soup topped with crispy shallots, are perfect for gatherings, family meals, or a cozy dinner for one. It has truly been a joy to collaborate with Nok and share her inspiring story.  

You can purchase a copy here.