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Pok Pok: The Drinking Food of Thailand
A Cookbook

Just as America has salted peanuts, wings, and nachos, Thailand has its own extensive list of snacks to eat while imbibing — spicy, salty, and sour, they are perfect accompaniments for a few drinks and the company of good friends.

This book features 50 recipes for Thai drinking food — an entire subset of Thai cooking that is largely unknown in the United States, yet boasts some of the best dishes in the Thai canon, inspired by Andy Ricker's decades in Thailand.

Ricker shares accessible and detailed recipes for his favorites, like Thai-style fried chicken, fried peanuts with makrut lime leaves, garlic and chiles, fried papaya salad, plus many more, and includes stories and insights from the Thai cooks who taught Ricker along the way.

Size: 7.25" x 10.75"

Pages: 272

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Andy Ricker is a two time James Beard Award winning chef and owner of Pok Pok Restaurant in Portland, Oregon and several other establishments in Portland and New York, such as Whiskey Soda Lounge, Pok Pok Wing, Pok Pok Noi, Michelin Starred Pok Pok Ny, charcoal company Thaan and a drinking vinegar company called Pok Pok Som. He first visited Thailand as a backpacker in 1987. Since 1993, he has spent several months each year traveling, eating, cooking, and studying the food culture in Thailand. Andy currently splits his time between Portland, New York and Chiang Mai.

JJ Goode has co-written several books including Pok Pok with Andy Ricker, April Bloomfield's A Girl and Her Pig, and Morimoto with Masaharu Morimoto.

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