Pok Pok

Ten Speed 2013

Now a New York Times best seller!

“This book, as far as I’m concerned, is an argument ender. When Andy says ‘make som tam lao like this,’ it’s like Jacques Pépin telling you how to make an omelette. The matter is settled. Previously, I would never have even attempted to prepare most of these dishes in my home. I had always felt that Thai food was best left to the experts. But this book has given me hope and confidence.”
—Anthony Bourdain

“You’d be hard-pressed to find better Thai food than what Andy Ricker is serving at Pok Pok. And now, with his cookbook, we finally get to see the people, places, and experiences that were the inspiration for it all.”
—David Chang, chef/owner of Momofuku

“In this groundbreaking masterwork, Andy Ricker weaves together superb recipes, enlightening cultural narratives, meaningful personal essays, and an incomparable insight into the essence of Thai foodways. But perhaps this book’s greatest achievement is the honest, uncompromising way it brings real Thai cookery right into American readers’ homes. The bar has been set for ethnic cookbooks going forward.”
—Andrew Zimmern, host of Bizarre Foods

“More than a Thai cookbook or even a regional Thai cookbook, this is a book about people: the street and market vendors, home cooks, and restaurant owners who Andy Ricker has met and studied with for over two decades in Thailand. In Pok Pok, Andy shares their stories, skills, and ideas—and his own passion for discovering a cuisine by going door to door. Oh yeah, and he makes some insanely delicious food along the way.”
—Francis Lam, writer and judge on Top Chef Masters

“Everything I know about Thai food I learned from Andy Ricker—how to order it, how to eat it, and now, how to cook it. Pok Pok is destined to be the Thai bible for every adventurous home cook. Part memoir, part cooking manifesto, it beautifully and passionately shows Ricker’s no-nonsense approach to one of the world’s most exciting cuisines. When my daughters ask why they grew up eating so much khao soi kai, papaya salad, and laap pet isaan at home, I’ll tell them they have Andy Ricker—and this book—to thank.
—Andrew Knowlton, restaurant and drink editor, Bon Appétit

Read Publishers Weekly’s starred review!

Bon Appetit names Pok Pok one of the 10 books that drive the way we cook today!

Best of 2013 love: NYT! Epicurious! NY Mag! Austin Chronicle! Amazon! Houston Chronicle! Chicago Trib! Star Trib in Minneapolis! Yakima, what up! Orlando Weekly! Vancouver, Canada! Don’t sleep on the Register Guard! The freaking Atlantic! Corby Kummer says: “As rich and complex a guide to a rich and complex cuisine as I’ve seen, destined to join David Thompson’s Thai Food as classic explanatory works in English.”

TheKitchn loves it! Faith Durand cooks the heck out of it and says: “How do the recipes out of Pok Pok taste? In a word: extraordinary … Overall, if you are a cook determined to bring Thai food into your kitchen and to learn how the flavors work, I can’t recommend this book enough. It’s an adventure, and a time-consuming one, but if you’re up for it, it will reward you.” Exactly!

Eater names Pok Pok the year’s best cookbook!

Eat Your Books does too!

Cooking Light magazine likes it, saying “Boy, is Ricker’s studious take on Thai delicious and exciting”!

So did the Philly Inquirer! Craig LaBan wrote: “[T]he rewards are extraordinary, with a vividness of flavors that will make your eyes snap open, from the lemongrass-stuffed Cornish hens to spicy beef salad dusted with toasted rice. Add Ricker’s engaging and opinionated voice and Pok Pok the book is an instant classic.”

“Cook the Book” on Serious Eats: We went five for five! Boom! Bam! Bang! Pow! Snap!

I got to be Guest Editor on Food52! Check it out!

Food & Wine calls it a “genius Thai food guide”!

NPR’s Weekend Edition runs a great piece from Joel Rose!

LA Weekly runs a great review!

Read The Oregonian’s review: “…‘Pok Pok’ is reminiscent of another cookbook: the late Marcella Hazan’s influential ‘The Classic Italian Cookbook’ (1973). If there’s a book that could prove, 40 years later, to have been as influential for how Americans eat, cook and think about a cuisine, it’s this one.”