Pok Pok: The Drinking Food of Thailand by Andy Ricker and J. J. Goode

  • Chicken three ways (Kai saam yang)

    Chicken three ways (Kai saam yang) (page 20)

    from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode

    • Categories: Snacks; Thai
    • Ingredients: Key limes; Asian shallots; fresh ginger; Thai chiles; lemongrass; Spanish peanuts; dried shrimp
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Reviews about this book

  • Eat Your Books

    Ricker delivers Thai cuisine in his rambunctious no-holds-barred style that we all appreciate and this time served up with a drink in hand.

    Full review
  • ISBN 10 1607747731
  • ISBN 13 9781607747734
  • Linked ISBNs
  • Published Oct 31 2017
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A cookbook featuring the rich and varied drinking food of Thailand (and the drinks it's consumed with), with 50 recipes and travelogue-like essays, inspired by Whiskey Soda Lounge, Andy Ricker's Portland, Oregon, restaurant.

A celebration of the thrill and spirit of Thai drinking food, Andy Ricker's follow-up to Pok Pok brings the same level of authority, with a more laid-back approach. Just as America has salted peanuts, wings, and nachos, Thailand has its own roster of craveable snacks: spicy, salty, and/or sour, they are perfect accompaniments for a few drinks and the company of good friends. Accessible and detailed recipes like lao saparot (pineapple-infused "whiskey"), kai thawt (Thai-style fried chicken), and thua thawt samun phrai (fried peanuts with kaffir lime, garlic, and chiles) provide all the tools to create the food and the experience of Whiskey Soda Lounge at home.

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