About this item
A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country’s famed food stateside. In 2005 he opened Pok Pok, so named for the sound a wooden pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker has since gone on to open six more wildly popular Pok Pok restaurants, and today he is considered one of the leading American voices on Thai cooking. In this much-anticipated debut cookbook, Ricker shares seventy of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings.
About the Author
Andy Ricker is a reformed musician, retired house painter and two time James Beard Award winning chef/owner of Pok Pok Restaurant group in Portland, Oregon. He is also a founder of charcoal company Thaan and managing partner of Som Cane Vinegar Cordials. He first visited Thailand as a backpacker in 1987 and since his second visit in 1992 has spent several months each year living, eating, cooking and studying the food culture there. Andy currently splits his time between Portland, Oregon and Chiang Mai, Northern Thailand.
