Recipes from Thailand and Beyond
From chef and bestselling author Andy Ricker comes this definitive guide to the most delicious and time-honored noodle dishes of Thailand with recipes anyone can make at home.
From iconic dishes like phat thai and phat si ew to lesser-known (at least Stateside) treasures like kuaytiaw reua (boat noodles), noodles represent many of the most delicious and satisfying dishes in the Thai culinary canon. In POK POK Noodles, chef Andy Ricker shares recipes for his favorites--including noodle soups, fried noodles, and khanom jiin, Thailand's only indigenous noodle. Filled with stunning food and location photography and the thoughtful, engaging storytelling that has earned Ricker legions of fans, this book will become an instant classic for armchair travelers and lovers of Thai food and culture.
“Praise for The Drinking Food of Thailand: "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 "A book you will love to cook from and a superb deep dive into an overlooked part of Thai culture." --ANDREW ZIMMERN "A punk rock version of what Ricker serves at his popular Whiskey Soda Lounge. This is meant to be bar food, but there's more to it than spicy fried peanuts: stir fries, curries, fried chicken, and the bold flavors Pok Pok is known for jump off each page. Even novice cooks will be drawn into this colorful, flavorful world." --Eater "A booze-fueled adventure. . . Warning: The Thai-style fried chicken and kaffir lime-tinged fried peanuts will ruin you from the any bar's bowl of mixed nuts for life." --Tasting Table "Ricker's prose, written with Goode, is chatty and engaging, and the photos, by Austin Bush, will pretty quickly get you looking up flights to Chiang Mai." --Los Angeles Times "An eye-opening assortment of recipes that are the perfect excuse to have a bunch of friends over for drinks, from crispy red-skinned peanuts stir-fried with lime leaf, garlic, and chiles to kai thawt (dry-fried Thai-spiced chicken wings)." --Epicurious”