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POK POK The Drinking Food of Thailand: A Cookbook by [Andy Ricker, JJ Goode, Austin Bush]

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POK POK The Drinking Food of Thailand: A Cookbook Kindle Edition

4.6 out of 5 stars 91 ratings

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Length: 272 pages Word Wise: Enabled Language: English
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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. From my personal experience, this is how much of the eating is done in villages and towns around Thailand: unadorned and without the fanciful whimsy of the hotels, restaurants, and even the street foods of the big cities. The recipes in this book from Isaan--an underrepresented corner of this amazing country--are particularly thrilling to see. The lads have beautifully art directed the book as well: raw, naked flash photos for a raw and naked aspect of the local food scene. The 'it is what it is, take it or leave it' attitude of the bars and small eateries is so perfectly captured in the imagery that I think this could be the first post punk-Thai cookbook that I've ever seen." --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

Go on a booze-fueled adventure through the pages of Ricker's latest book, which brings you anecdotes and recipes inspired by his Portland, Oregon, restaurant, Whiskey Soda Lounge. Warning: The Thai-style fried chicken and kaffir lime-tinged fried peanuts will ruin you from the anybar's bowl of mixed nuts for life. --TASTING TABLE

This is the follow-up to Ricker's first Pok Pok cookbook, a terrific book that chronicled the food of his Portland, Ore.-based Thai restaurants. Consider this the late night companion, a cookbook devoted to the bar food and booze-friendly snacks that Ricker fell in love with over decades of trips to northern Thailand. Thus, there are recipes for all the spicy, salty, sour things that accompany the bottles of lao khao, or rice whiskey, beer and other tipples, as well as asides on the making of many of those drinks. The book, it must be said, is also fun for those who don't drink, as it includes recipes for some seriously heady stuff: aep samoeng muu (pig's brains grilled in banana leaf), som tam thawt (fried papaya salad), tom leuat muu (pork soup with blood and offal) and sii khrong muu tai naam (pork ribs cooked underwater), just to name a few. 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

Ricker, the Portland-based chef who approaches Thai food with something approaching religious devotion, showcases 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

"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

"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

"For the past twenty-some years, Andy Ricker has traveled around Thailand sampling the food. (Great work if you can get it.) At least I get to be a customer at Pok Pok and Whiskey Soda Lounge, where he puts his arcane knowledge to stellar use. Now comes this book, a savory pictorial record of his journeys--part cookbook, part travel diary, and part lifestyle advisory, it captures the lives of the people, and the culture the food comes from. It leaves me yearning to take the same trips to the same markets and eat the same incredible food." --Peter Buck, R.E.M.

"What stands out about Andy's interpretation of Thai food and the photos in this book is the rawness. There is very little adulterated between the land, the people, and The Drinking Food of Thailand. Andy is not only serving the diner but also the culture." --Eddie Huang, author of Fresh Off the Boat and Double Cup Love

"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 --This text refers to the hardcover edition.

Book Description

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. --This text refers to the hardcover edition.

Product details

  • ASIN : B01N4JT475
  • Publisher : Ten Speed Press (31 October 2017)
  • Language: : English
  • File size : 174016 KB
  • Text-to-Speech : Enabled
  • Enhanced typesetting : Not Enabled
  • X-Ray : Not Enabled
  • Word Wise : Enabled
  • Print length : 272 pages
  • Customer Reviews:
    4.6 out of 5 stars 91 ratings
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4.6 out of 5 stars
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Amazon Customer
5.0 out of 5 stars This is now the best of them
Reviewed in Canada on 17 November 2017
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Matthew M. Miller
4.0 out of 5 stars Great book
Reviewed in Canada on 21 February 2019
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One person found this helpful
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Mark T.
5.0 out of 5 stars Great book!
Reviewed in Canada on 21 July 2020
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Shawn C.
4.0 out of 5 stars A good supplement to the original Pok Pok cookbook
Reviewed in the United States on 3 November 2017
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4.0 out of 5 stars A good supplement to the original Pok Pok cookbook
Reviewed in the United States on 3 November 2017
This book is filled with authentic recipes that are not found in other Thai cookbooks on the market, but that also means some of the other ingredients are harder to procure, and the steps are more involved. Compared to his previous book, the dishes here are harder to find in Thai Restaurants in America so I honestly won't have any idea what they should taste like.(But Andy Ricker does provide very detailed measurements and instructions in both of his books so it's not too big of an issue.) It contains a good amount of soups and Yam salads plus fried and grilled items. One thing to note is it only has three stir-fried dishes so curb your enthusiasm if you are looking for more of those (Get the original book instead if you want more stir-fried stuff). Personally, I don't like deep frying in my apartment and I don't have a grill, so approximately 30% of the book is useless to me (no fault of the author by any means). But I will try my best to cook the soup, Yam, and stir-fried sections and report back like I did with the previous book (I'll include my old review of the original book in the comments.)

If you want to actually cook the recipes in the book, you should also commit to getting a granite mortar and pestle set, as most of the recipes in this book require it. Food processor gets you close, but a big mortar and pestle is ideal.

If you are deciding between getting this and the original Pok Pok, get the original. This is more like a supplementary book with a narrower focus. It's good for people who have cooked through the original book and are looking for more authentic recipes that are harder to find in America, but it is not as good for people who are just getting their toes wet in Thai cooking as most of the dishes will probably not be very familiar to them. And if you don't have an Asian supermarket that stocks lemongrass/galangal/kaffir lime leaves near you, and you aren't willing to order them online, then you probably shouldn't bother trying to cook from this book.

Minor nitpick: The photography style that Austin Bush chose this time around is the harsh "bright flash on yo face" look which I don't really like. I very much preferred the "faded, processed" look he did in the original book. But I guess it's inevitable since he's shooting outside at night for the majority of this book and can't lug huge reflectors/diffusers around.

Edit 11/05/17: Made my first dish from the book, Pad Khii Mao. This version doesn't have noodles and according to the intro, it's how the OG version was like. I didn't have fresno pepper or baby corn but for everything else I've followed the recipe down to the exact gram. It was alright. Certainly tasted authentic, like something I've had in Bangkok, thanks to the krachai and the pickled peppercorn. That being said, the beef was kinda tough as it usually is in thai stir-fries. Next time I'm gonna velvet it with some baking soda. The spice level was nice, not too hot, but it might be because I skipped the fresno chilis. Portion is def small like he says in the opening chapters of the book. Everything in the book are primarily drinking snacks.
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Paul W.
5.0 out of 5 stars Another Top book from a Thai Food Master
Reviewed in the United States on 2 January 2018
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2 people found this helpful
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