Ricker and Goode discuss the new cookbook with New York Times' Peter Meehan
Andy Ricker was traveling in Thailand when he fell in love with the country's rich food culture. Realizing it went far beyond the curries and noodles most American know as their only "Thai food," Ricker decided to bring his love of these dishes home with him, and in 2005 he founded Pok Pok in Portland, Oregon.
Since then, Pok Pok has received rave reviews and gained a devoted following who flock there to experience exclusive dishes made in no other American restaurants. Ricker shares his story and seventy of his most acclaimed recipes in Pok Pok: Food and Stories from The Streets, Homes and Roadside Restaurants of Thailand. Here you'll find recipes for Khao Soi Kai (Northern Thai curry noodle soup with chicken), Som Tam Thai (Central Thai–style papaya salad) and Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings. Also included are Ricker's stories of his journey through Thailand and his quest to bring his love of traditional Thai cuisine to a wider audience--all beautifully illustrated throughout. Food writer JJ Goode lends his expertise to this gorgeous volume.
Joining Andy and JJ for the evening is former New York Times food writer Peter Meehan who co-wrote David Chang’s wildly successful Momofuku cookbook.