The pages of the new Night + Market cookbook (Clarkson Potter, $35) are so saturated with color and electrifying ideas about Thai cooking, you can almost feel the delicious burn on your fingertips. Chef Kris Yenbamroong’s Night + Market restaurants in West Hollywood and Silver Lake (and soon Venice) became a sensation because of his inventive take on dishes like crispy rice salad, fried chicken wings and the notorious luu suk—that’s pig’s blood soup. He shares them all here, with detailed instructions and brilliant Instagram-style photos. Yenbamroong comes from a restaurant family—his parents owned Talésai, the upscale West Hollywood Thai spot that Night + Market subsumed—and early on, he concluded that “looseness” is a good trait in a cook. And so, the book starts with his grandmother’s classic recipes and works into his streamlined variations and hacks (Yenbamroong even confesses that one of Night + Market’s famous “Thai” dishes, fried pig tails, was invented after he spotted them in a meat market). All the way, Yenbamroong nudges readers to have their own fearless way with his recipes.