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POK POK The Drinking Food of Thailand
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.
Pok Pok
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 street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for t...
At Home and in the Field
Crossing disciplinary boundaries, At Home and in the Field is an anthology of twenty-first century ethnographic research and writing about the global worlds of home and disjuncture in Asia and the Pacific Islands. These stories reveal novel insights into the serendipitous nature of fieldwork. Unique in its inclusion of "homework"—ethnography that directly engages with issues and identities in which the ethnographer finds political solidarity and belonging in fields at home—the anthology contributes to growing trends that complicate the distinction between "insiders" and "outsiders." The obligations that fieldwork engenders among researchers and local communities are exemplified by contri...
Andy's Journey
This is a story about a young man in the 1970s who is searching for some meaning in his life. He is confronted with the dilemma of the Vietnam War and the social changes that were taking place during that time. He ventures across the country in his aging VW van, meeting a variety of different people and having numerous experiences both interesting and harrowing. He delves into trying to understand the world and its complexities. His travels take him all the way across the continent and to Europe.
Andy's Story
Andy's story takes you on a worldwide adventure filled with unexpected events, impossible and sometimes life threatening situations. It's a story of tragedy, the supernatural, love and disappointments on a global scale. Real life and factual day by day accounts of adventures beginning in South Africa and carrying on to Iran, Saudi Arabia, Venezuela, Pakistan, Libya, France, Tunisia, South Korea, Singapore, Japan, China, Indonesia, Malaysia, Thailand, Abu Dhabi, Kazakhstan, Ghana, Togo, Benin, Nigeria, Qatar, to name but a few. Thie extended version book was also published by FriesenPress.
POK POK Noodles
From chef and bestselling author Andy Ricker comes this definitive guide to the most delicious and time-honored noodle dishes of Thailand with recipes anyone can make at home. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE From iconic dishes like phat thai and phat si ew to lesser-known (at least Stateside) treasures like kuaytiaw reua (boat noodles), noodles represent many of the most delicious and satisfying dishes in the Thai culinary canon. In POK POK Noodles, chef Andy Ricker shares recipes for his favorites—including noodle soups, fried noodles, and khanom jiin, Thailand's only indigenous noodle. Filled with stunning food and location photography and the thoughtful, engaging storytelling that has earned Ricker legions of fans, this book will become an instant classic for armchair travelers and lovers of Thai food and culture.
Thai and the Creature of the Loch
Thai and his friends try to unravel the secret of the mysterious Loch Ness and its legend and find there's more to the legend than they at first thought. Once again Thai and his friends get involved in a wonderful adventure, not through time, as in their first two adventures, but, in fact, through to parallel universe, where things are not well, let's say, not the same as in 'our world'. As young Captain MacGregor tried to explain to his sister Jessica and his mother Sally "... And as we do all this, either walking, running, playing or just enjoying yourselves, there is, at exactly the same time, and in exactly the same space and exactly the same spot, a parallel world, where the ground is occupied by prehistoric creatures, that are also enjoying their lives, meeting their friends and looking after their young. They are all totally unaware of you, me . . . that we, even exist . . ." So come with me on a journey to another world ... And discover the secret of Loch Ness ...
Baan
Baan guides you through the fragrant world of Thai cooking--to dishes of profound and gracious subtlety--on a culinary adventure, all within the comfort of your own kitchen. Born and raised in Bangkok, Kay spoke Thai before she spoke English and has spent more than half her life in Thailand. Baan--meaning the hearth, the home, the community, the place where you come from--is a true homage to her childhood, to the delicious recipes that she was raised on, and a cuisine and country that she loves. The book features more than 120 recipes that Kay has collected from all over Thailand during her last 30 years of travel. Crucially, all of them are well within the capabilities of the competent, and curious, cook. Kay demystifies Thai food, providing clear, and concise recipes, and revealing the shortcuts, kitchen hacks, and ingredient substitutions that make delicious, and authentic Thai cooking achievable at home. Chapters include: Aharn Len Snacks; Rice and Noodles; Curries; Soups and Braises; Stir-fried and Deep-fried; Grilled, Steamed, and Baked; Yums, Laarps, and Tums; Dipping Sauces and Relishes; and Desserts.
The Food of Northern Thailand
JAMES BEARD AWARD FINALIST • Welcome to a beautiful, deep dive into the cuisine and culture of northern Thailand with a documentarian's approach, a photographer's eye, and a cook's appetite. Known for its herbal flavors, rustic dishes, fiery dips, and comforting noodles, the food of northern Thailand is both ancient and ever evolving. Travel province by province, village by village, and home by home to meet chefs, vendors, professors, and home cooks as they share their recipes for Muslim-style khao soi, a mild coconut beef curry with boiled and crispy fried noodles, or spiced fish steamed in banana leaves to an almost custard-like texture, or the intense, numbingly spiced meat "salads" called laap. Featuring many recipes never before described in English and snapshots into the historic and cultural forces that have shaped this region's glorious cuisine, this journey may redefine what we think of when we think of Thai food.
Surviving Hal
Mothers-in-law are famous for being difficult but when Nell marries Andy it’s her father-in-law, Hal, who is the problem. A corrosive force in his own family, Hal is a truly ugly Australian who spreads his corruption whenever he gets the chance. Surviving Hal takes place in Sydney and Thailand and is the story of Nell and Andy trying to keep their family together against the influence of a charismatic but ugly soul. Praise for Penny Flanagan “Poignant … balanced, delicately handled, quietly eloquent.” - The Sydney Morning Herald “Penny Flanagan has produced a stylish first novel studded with comic gems.” - New Librarian “Not since Helen Garner’s Monkey Grip has a book given me this feeling of fitting into another woman’s skin.” - Marie Low
