Pok Pok: The Drinking Food of Thailand by Andy Ricker and J. J. Goode
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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
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Fried tiny fish (Plaa lek thawt krob) (page 23)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Dancing shrimp (Kung ten) (page 29)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Grilled dried cuttlefish (Plaa meuk ping) (page 32)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Northern Thai stewed beef (Kaeng awm neua) (page 45)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Northern Thai frog soup (Yam kop) (page 49)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Isaan sour soup with pork (Tom saep muu) (page 52)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Galangal chile dip (Naam phrik khaa) (page 67)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Green chile dip (Naam phrik num) (page 71)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Fried minced pork patties (Laap muu thawt) (page 79)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Fried chitterlings/pig's ears (Sai muu/huu muu thawt) (page 84)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Fried chicken tendons (En kai thawt) (page 88)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Fried semidried beef/pork (Neua/muu daet diaw) (page 91)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Thai-style fried chicken (Kai thawt) (page 95)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Fried papaya salad (Som tam thawt) (page 101)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Pork cracklings (Khaep muu) (page 107)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Fried sour pork ribs (Naem sii khrong muu) (page 109)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Fried grilled pork (Muu yaang thawt) (page 115)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Isaan beef and liver sausage (Mam) (page 117)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Pork ribs cooked "underwater" (Sii khrong muu tai naam) (page 124)
from Pok Pok: The Drinking Food of Thailand Pok Pok by Andy Ricker and J. J. Goode
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Notes about this book
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- ISBN 10 1607747731
- ISBN 13 9781607747734
- 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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- Truly Mexican
- Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking
- Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking
- Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking
