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.