Even before he opened a branch of his Portland, Oregon, Thai restaurant in New York City, Ricker was earning national attention for the high quality of his food. And what’s evident almost immediately in his first book is that Ricker’s approach does not depend on dumbing down Thai cuisine. His recipes are exacting and detailed; his ingredient lists are often extensive and include spice blends and condiments he wants you to have prepared yourself. This is a chef who is passionate about a national cuisine; he wants you to understand it and get it right, and he’s willing to help.
Hardcover. Color photographs throughout.