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Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand
Hardcover - English

A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.

After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients.

Ricker shares more than fifty of the most popular recipes from Thailand and his Pok Pok restaurants--ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai-style papaya salad) to Pok Pok's now-classic (and obsessed-over) Fish-Sauce Wings. But Pok Pok is more than just a collection of favorite recipes: it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends.

Filled with thoughtful, colorful essays about Ricker's travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.

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ADDITIONAL INFO

ISBN
EAN
9781607742883
Publisher
Publication Date
29/10/2013
Pages
295
Dimension
27.25cm x 20.80cm x 2.95cm
Age Group
NA to NA
Grades
Not Applicable to Not Applicable
Lexile Level
0
Award
About Author




Goode, JJ
JJ Goode has written about food for "The New York Times, " "Men s Vogue, " "Gourmet, " "Saveur, " "Bon Appetit, " "Food & Wine, " "Every Day with Rachael Ray, " "ReadyMade, " "Time Out New York, " "The Village Voice, " and "Lexus" magazine. He s a contributing editor for "Details, " a former editor at Epicurious.com, and the co-author of "Morimoto: The New Art of Japanese Cooking" (DK) with Masaharu Morimoto, which was nominated for a James Beard Award and won two IACP Awards. He also co-authored "Serious Barbecue" (Hyperion) with Adam Perry Lang, which made "The New York Times" Best Seller Li

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