Pok Pok : : Food and Stories From the Streets, Homes, and Roadside Restaurants of Thailand

Locations
Call Number: 641.5959 Ri, Adult Book / Nonfiction / Cooking / International / Thai
On Shelf At: Downtown Library

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.5959 Ri	4-week checkout	On Shelf
Westgate Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / International / Thai	4-week checkout	Due 05-02-2024

Includes index.
"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."-- Provided by publisher.

REVIEWS & SUMMARIES

Publishers Weekly Review
Summary / Annotation
Excerpt
Author Notes

COMMUNITY REVIEWS

Great read with OK recipes submitted by seadocks on January 13, 2014, 10:12am I really enjoyed reading this book. There was so much information and the info on the different areas was great. I read through it twice already and have been putting off returning it for all the rest of you to check out. The main reason for this is because the recipes are hit or miss for my tastes. The first noodle recipe I made was really good, not the best but a keeper. The next soup type recipe I made was way too salty I could barely finish one bowl, same with the next soup recipe and the next main dish with rice. Then I hit another good one with a pork belly recipe which oddly enough tasted like it could use more salt. I think the recipes will be great it is just a matter of getting the saltiness balanced with the other flavors. I have decided to order the book simply because I like the flavor combos and think that with some experimentation the recipes will be great. I just wanted other readers to know that if the first few recipes aren't great, try some more you will find something good eventually.