Pok Pok
By Andy Ricker and JJ GoodeForeword by David Thompson
By Andy Ricker and JJ GoodeForeword by David Thompson
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$35.00
Published on Oct 29, 2013 | 304 Pages
Published on Oct 29, 2013 | 304 Pages
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.
Author
Andy Ricker
ANDY RICKER worked in restaurants all over the world before settling in Portland, Oregon, where he opened his first restaurant, Pok Pok. He has since gone on to open Whiskey Soda Lounge, Noi, and Lat Khao in Portland, and Pok Pok and Wings in New York City. He has been featured in Food & Wine,Saveur, and Bon Appetit. He splits his time between New York and Portland, OR.
Learn More about Andy RickerAuthor
JJ Goode
JJ Goode has co-written many cookbooks, including the New York Times bestseller Pok Pok with Andy Ricker, the James Beard Award–nominated State Bird Provisions with Stuart Brioza and Nicole Krasinski, and the James Beard Award–winning Eat a Little Better with President Obama’s White House chef and senior policy advisor for nutrition policy, Sam Kass.
Learn More about JJ Goode