I was looking forward to reading and cooking from Pok Pok the Drinking Food of Thailand by chef Andy Ricker given how much I enjoyed cooking from the first Pok Pok cookbook. After looking at all the recipes, there was only a handful that was interesting. Most of the recipes had obscure ingredients that would be difficult to source and in my honest opinion didn’t seem that appealing. My husband did enjoy the fried peanuts with lime leaves, garlic, and chiles and fried cashews with salt, chiles, and green onions. He snacked on them while watching TV. We also enjoyed the stir-fried chicken wings with basil and chiles but the heat was a bit more intense than we expected. Even though the recipes from this book seemed very authentic, I was disappointed in the selection of recipes. This book is more of a supplement to his first book. If you’re looking for general Thai recipes, buy the first one.
*I received this book to review complementary of the publisher