A cookbook featuring 50 recipes for Thai drinking food--an entire subset of Thai cooking that is largely unknown in the United States yet boasts some of most craveable dishes in the Thai canon, inspired by Andy Ricker's decades in Thailand and his beloved restaurant, Whiskey Soda Lounge.
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 sour, they are perfect accompaniments for a few drinks and the company of good friends. Here, Ricker shares accessible and detailed recipes for his favorites: phat khii mao, a fiery dish known as "Drunkard's stir-fry; kai thawt, Thai-style fried chicken; and thua thawt samun phrai, an addictive combination of fried peanuts with makrut lime leaf, garlic, and chiles. Featuring stories and insights from the Thai cooks who taught Ricker along the way, this book is as fun to read as it is to cook from, and will become a modern classic for any lover of Thai cuisine.
The description of The Drinking Food of Thailand appealed to me. I like snacks and one dish meals, especially if they’re more interesting than carrot and celery sticks. These recipes certainly are. These are labor-of-love recipes that…Read Review
I love Thai food, it's so flavorful (especially the deep fried appetizers) and vibrant. I was super excited when I saw this book available for review so I can bring some Thai inspiration to my homecooked meals. The cookbook has around 50…Read Review
I own the original Pok Pok cookbook and was super pleased to hear about this new one focusing on drinking foods! I almost like…Read Review