Andy Ricker's Naam Jim Kai Yaang (Tamarind dipping sauce)

This tangy tamarind dipping sauce is served with Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook.

Andy Ricker's Naam Makham (Tamarind Water)

Use this tangy liquid in Andy Ricker's Phat Thai from his new Pok Pok cookbook.

Andy Ricker's Naam Jim Kai (Sweet chile dipping sauce)

This sweet chile dipping sauce is great on Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook.

Andy Ricker's Tam Taeng Kwaa (Thai Cucumber Salad) From 'Pok Pok'

Andy Ricker opens his new Pok Pok cookbook with a series of variations on papaya salad. These are the beating heart of his namesake restaurant, providing its inspiration as well as a sweet and sour bridge between the range of complex savory dishes. This particular salad, made with cucumbers instead of papaya, is a cool and refreshing twist.

Andy Ricker's Phat Thai (Stir-Fried Rice Noodles With Shrimp, Tofu, and Peanuts)

Phat thai wasn't on Andy Ricker's original menu at his Portland restaurant, Pok Pok. It wasn't until he opened a noodle shop in New York that he fully embraced the public's demand for a serious plate of Thai fried noodles. Ricker's recipe in his new Pok Pok cookbook is a version of the dish he serves in New York. Even though it has a long, somewhat chaotic ingredient list, the final dish is subtle and almost delicate.

Apples with Thai Palm Sugar-Chili Dip

Crisp, tart American apples actually go very well with this Thai dip. Sweet and salty with a little heat from the fresh chilies, when combined with the tart apple, it forms that sour-salty-sweet-hot flavor combination that people love about Thai food.

Nam Prik Pao (Thai Chile Jam)

This versatile, savory-sweet roasted chile paste adds umami richness to Thai soups, salads, and stir-fries, or can be used on its own as a spread or dip.

Roasted Red Chili Paste (Nam Prik Pao) From 'Everyday Thai Cooking'

Use this earthy, spicy chili paste in Katie Chin's Chicken Coconut Soup from Everyday Thai Cooking.

Andy Ricker's Phat Khanaeng (Stir-Fried Brussels Sprouts) From 'Pok Pok'

I was surprised to see a recipe calling for Brussels sprouts in Andy Ricker's new Pok Pok cookbook. As it turns out, Ricker has spotted a similar vegetable (a cross between Brussels sprouts and bok choy) in stir fries in Northern Thailand. He prepares them simply, in a Chinese-Thai hybrid of a sauce made with oyster and fish sauces, for a sweet, salty, and spicy dish that'd fit in with just about any spread of seasonal dishes—Thai or otherwise.

Fresh Pineapple Syrup

Fresh pineapple is a luxury of its own, so make the most of it by putting the core (and eyelets) to good use in this fresh, no-cook syrup. The acidic juice in the fruit scraps is more than enough to dissolve the sugar, creating a thick and flavorful liquid.