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Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand Hardcover – Oct 29 2013


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Price For All Three: CDN$ 67.05



Product Details

  • Hardcover: 304 pages
  • Publisher: Ten Speed Press (Oct. 29 2013)
  • Language: English
  • ISBN-10: 1607742888
  • ISBN-13: 978-1607742883
  • Product Dimensions: 20.9 x 2.9 x 27.4 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #13,135 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

“In this groundbreaking masterwork, Andy Ricker weaves together superb recipes, enlightening cultural narratives, meaningful personal essays, and an incomparable insight into the essence of Thai foodways. But perhaps this book’s greatest achievement is the honest, uncompromising way it brings real Thai cookery right into American readers’ homes. The bar has been set for ethnic cookbooks going forward.”
—Andrew Zimmern

“Everything I know about Thai food I learned from Andy Ricker—how to order it, how to eat it, and now, how to cook it. Pok Pok is destined to be the Thai bible for every adventurous home cook. Part memoir, part cooking manifesto, it beautifully and passionately shows Ricker’s no-nonsense approach to one of the world’s most exciting cuisines. When my daughters ask why they grew up eating so much khao soi kai, papaya salad, and laap pet isaan at home, I’ll tell them they have Andy Ricker—and this book—to thank.
—Andrew Knowlton, restaurant and drink editor, Bon Appétit
 
“More than a Thai cookbook or even a regional Thai cookbook, this is a book about people: the street and market vendors, home cooks, and restaurant owners who Andy Ricker has met and studied with for over two decades in Thailand. In Pok  Pok, Andy shares their stories, skills, and ideas—and his own passion for discovering a cuisine by going door to door. Oh yeah, and he makes some insanely delicious food along the way.”
—Francis Lam, writer and judge on Top Chef Masters
 
“You’d be hard-pressed to find better Thai food than what Andy Ricker is serving at Pok Pok. And now, with his cookbook, we finally get to see the people, places, and experiences that were the inspiration for it all.”
—David Chang, chef/owner of Momofuku 

“This book, as far as I’m concerned, is an argument ender. When Andy says ‘make som tam lao like this,’ it’s like Jacques Pépin telling you how to make an omelette.  The matter is settled. Previously, I would never have even attempted to prepare most of these dishes in my home. I had always felt that Thai food was best left to the experts. But this book has given me hope and confidence.”
—Anthony Bourdain

"In his introduction, Ricker makes the modest proclamation that his cooking knowledge is limited when measured against Thailand’s vast cuisine. However, this limitation has had no visible effect on his success, given that his eatery, Pok Pok, was recently rated by Bon Appétit as the eighth most important American restaurant. All one really needs to know about Ricker, and this finely detailed cookbook and travelogue, comes at the start of his recipe for fish-sauce wings. Sounding like a gourmand Allen Ginsberg, he writes, “I’ve spent the better part of the last twenty years roaming around Thailand, cooking and recooking strange soups, beseeching street vendors for stir-fry tips, and trying to figure out how to reproduce obscure Thai products with American ingredients.” He spills out his acquired knowledge here across 13 chapters and nearly 100 recipes. Lessons learned along the way include the beauty of blandness as exhibited in his flavor-balanced “bland soup” with glass noodles, and waste not, want not, as showcased in recipes for stewed pork knuckles and grilled pork neck. Ricker’s prose, as aided by food writer Goode, is captivating, whether he is discussing America’s obsession with sateh, or when profiling characters he’s encountered in his travels, such as Mr. Lit, his “chicken mentor” and Sunny, his “go-to guy in Chiang Mai.”
Publisher's Weekly Starred Review

About the Author

ANDY RICKER is the chef and owner of Pok Pok, Whiskey Soda Lounge, Pok Pok Noi, and Sen Yai in Portland, plus Pok Pok Ny and Whiskey Soda Lounge Ny in New York City. The winner of a 2011 James Beard Award for Best Chef Northwest, Andy splits his time between Chiang Mai, Thailand; New York City; and Portland, Oregon.
 
JJ GOODE is a Brooklyn-based food writer, and the coauthor of the books A Girl and Her Pig with April Bloomfield, Morimoto with Masaharu Morimoto, and Truly Mexican with Roberto Santibañez.


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2 of 2 people found the following review helpful By Gary Bowden on July 7 2014
Format: Hardcover Verified Purchase
High production values, great stories and wonderful recipes. I spent a month in Chang Mai, eating a number of the best meals of my life. This is the first cookbook that I've seen which faithfully reproduces the taste of Northern Thai cuisine. While some of the recipes have lots of ingredients and, as indicated by a previous reviewer, appear somewhat overwhelming, if you are open to the experience the issue is more the amount of time required for some (but not all) of the dishes than the requirement of technical competence. The Chang Mai saussage and Kao Soi recipes alone are worth the price of the book (not to mention the fish sauce wings which launched Ricker's restaurant empire).
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2 of 2 people found the following review helpful By CanadianRR on Sept. 20 2014
Format: Hardcover
I love Thai food. After living in that country for 9 years and frequent visits back, it is my favourite cuisine. This is an amazing and very authentic Thai cookbook; the best one I have ever found. While it might not have a few of the more mainstream dishes that I'd like Andy to write about, there are dozens of recipes worth making. I really hope he writes another Thai cookbook as that will be the next one on my shelf.
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Format: Hardcover Verified Purchase
Came across this cookbook watching Anthony Bourdain's TV show. The author was his guide in Chiang Mai and the dishes they described made my mouth water and I wanted more.... Then Bourdain mentioned Ricker's new cookbook and I knew I had to hunt for it, so it was my Xmas present suggestion. Now that I have it, we will work through the recipes, which all look mouth-watering. I'm a big fan of Thai flavours and love hot foods so we'll try to find the appropriate ingredients.

The layout of the print in the book is a little non-conventional compared to our other cookbooks, but its loaded with lots of insightful directions for preparation. The personal stories that accompany many dishes will make the book an enjoyable read as well as a recipe book. A lot of recipes are geared to charcoal BBQ's so we'll need to wait for our mid-Canadian winter to subside to take full advantage of some of the recipes - meanwhile the optional oven approach will need to suffice.
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