Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand Author: Andy Ricker | Language: English | ISBN:
B00CNQ9SB6 | Format: EPUB
Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand Description
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. Fifty knockout recipes for simple and delicious Thai dishes range from Grilled Pork Collar with Spicy Dipping Sauce and Iced Greens to Andy's now-famous Vietnamese Fish Sauce Wings. Including a primer in Thai techniques and flavor profiles, with tips for modifying local produce to mimic Thai flavors,
Pok Pok makes authentic Thai food accessible to any home cook.
- File Size: 46086 KB
- Print Length: 304 pages
- Publisher: Ten Speed Press (October 29, 2013)
- Sold by: Random House LLC
- Language: English
- ASIN: B00CNQ9SB6
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #35,365 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #1
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > Asian > Wok Cookery - #2
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > Asian > Thai - #5
in Books > Cookbooks, Food & Wine > Asian Cooking > Thai
- #1
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > Asian > Wok Cookery - #2
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > Asian > Thai - #5
in Books > Cookbooks, Food & Wine > Asian Cooking > Thai
This is probably the most detailed cookbook I've ever read. The directions for each recipe are ridiculously thorough, down to the ingredient list (for example: "1 (14 gram) piece peeled fresh or frozen (not defrosted) galangal, thinly sliced against the grain." Each recipe also has a flavor profile section that tells you what flavors to expect, and what other dishes in the book pairs with it. Besides the recipes, there are tons of pictures, some of which serve as guides to help you identify ingredients (the herb gallery on pg 16-17 for example). The only problem I might come across is how to get my hands on some of the ingredients locally (the book does offer suggestions on which websites to source the goods).Overall, really good book, definitely worth my money.
edit (01/09/2014): To date I have made the Stir-fried water spinach, Stir-fried brussels sprouts, Whole roasted chicken, Salty-sweet mango coconut rice, and Pad see ew. Let me tell you how they went:
Stir fried water spinach: Didn't have a scale on the first try, big mistake, used too little spinach, too salty. Problem solved when I bought a kitchen scale for the second try and got the portions right, tasted delicious.
Stir-fried brussels sprouts: Mis-read the measurements the first time and used too much fish sauce, ended up stinky. Followed the book to the teeth from the second try on-ward, delicious results.
Whole roasted chicken: used a 1.75lb hen instead of two 1.25lb chicken because that's the only small chicken I can find at the grocery store, decided to cut all the ingredients to 70% of the amount listed in the book since that's how my chicken's mass compares to the ones in the recipe.
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