ANDY RICKER WITH JJ GOODE POKPOK THE DRINKING FOOD OF THAILAND COOKBOOK

Description

Andy Ricker’s follow-up to Pok Pok celebrates the energy and flavor of Thai drinking food with the same expertise, but in a more relaxed style. Just as Americans turn to salted peanuts, wings, or nachos, Thailand has its own irresistible lineup of drinking snacks—spicy, salty, and tangy bites that pair perfectly with a cold drink and good company. In this book, Ricker shares approachable yet authentic recipes for favorites like phat khii mao (“drunkard’s stir-fry”), kai thawt (crispy Thai fried chicken), and thua thawt samun phrai (fried peanuts tossed with makrut lime leaf, garlic, and chiles). Alongside the recipes are stories and lessons from the Thai cooks who shaped Ricker’s journey, making this book both a joy to read and to cook from—a new essential for anyone passionate about Thai cuisine.

"An outstanding, authoritative, and integral work - the result of yeas of drinking and eating and drinking more in a country that Ricker has made his second home. Essential." -Anthony Bourdain

“Andy and JJ have done it again! This is a book you will love to cook from and a superb deep dive into an overlooked part of Thai culture. Beautifully art directed with naked flash photos that captures the ‘it is what it is, take it or leave it’ attitude of the bars and small eateries, it could be the first post-punk Thai cookbook.” -Andrew Zimmern, host of Bizarre Foods

“The Drinking Food of Thailand isn’t just for Andy Ricker fans, it’s also for anyone who wants to master Thai food culture and its cooking techniques. Andy approaches the cuisine with curiosity, respect, and humility (plus a sense of humor). He paints the scene so it feels like you’re there. Many recipes are doable from ingredients within reach. Pour yourself a beer and start your adventure.” - Andrea Nguyen, author of Into the Vietnamese Kitchen and The Pho Cookbook 

“This book takes me back to Chiang Mai and happy times spent with Andy. The food is good and fiery up there, the nights are warm, and the hooch is strong. The people of Northern Thailand are partial to a tipple and have devised a whole range of dishes to cater to these nightly pleasures. They are the source of this book, and as I read through recipes for green chile dip, pork crackling, dancing shrimp, and fried sour pork ribs, I am reminded of those sweet and savory times.” - David Thompson, author of Thai Food and Thai Street Food

Dimensions: L 10.5in x W 8in x H 1in

Weight: 29 oz (831 g)