Experience real Thai food with a little American gusto from Andy Ricker’s new Pok Pok cookbook.
It’s fair to say that Andy Ricker has, well, a bit of a thing about Thailand. To be honest its more of an obsession. Ever since he first dipped his spoon into authentic Thai food he couldn’t stop, and now he’s put that passion onto paper with his amazing new cookbook.
The book starts off with an account of Andy’s travels in Thailand, which introduced him to the delicious local cuisines that inspired him to become a Thai connoseiur. He discovered the real food of thailand. We’re talking pigs brains and chicken feet.
Pok Pok is the perfect guide to Thai food. It includes a regional map with loads of information on each dish. For the most satisfying salad you can imagine try the Yam Khai Dao. Tha’s fried egg salad to you and me. Crunchy lettuce, soft, egg and a really fiery chilli dressing. It may look unassuming but trust us it ain’t! Or for an unbelievably clean and fresh tasting meal he’s got steamed fish two ways (or Plaa Neung), with a choice of zingy lime and chilli, or a classic combination of soy and ginger.
This is some of the most authentic Thai cuisine you can get without hopping on a plane.