Pok Pok: Food and Stories from the Streets, Homes and

Pok Pok: Food and Stories from the Streets, Homes and Roadside Restaurants of Thailand I feel many of the reviews of this book come from those who may not have much experience with truly authentic thai food Andy Ricker does his best to recreate and capture the thai palate, a task that is greatly varied and difficult to nail down The stories, accompanying text, show his command of the ingredients at hand, however some recipes are rather lackluster As a person of Thai heritage, raised on home cooked thai food, cooking thai food myself, and regular frequenter of the best authentic I feel many of the reviews of this book come from those who may not have much experience with truly authentic thai food Andy Ricker does his best to recreate and capture the thai palate, a task that is greatly varied and difficult to nail down The stories, accompanying text, show his command of the ingredients at hand, however some recipes are rather lackluster As a person of Thai heritage, raised on home cooked thai food, cooking thai food myself, and regular frequenter of the best authentic Thai restaurants in Los Angeles, I found this book s strength not in the recipes, but rather in the stories, light history, and imagery Note I ve only tried 1 2 the recipes or so according to text, and always felt something was missing Thai food relies so much on the chef s preferences, and adjusting to taste, something this book doesn t communicate Made, among other things, Kung Op Wun Sen shrimp and glass noodles baked in a clay pot and stir fried water spinach Although part of the joy in cooking from this book is in buying the various hard to find ingredients, contrary to what Ricker says it isn t the end of the world if you omit one of them, or even use a substitution I did not cook the Kung Op Wun Sen in a tao, for example Ricker grudgingly admits in the text that you can use a gas stovetop, and I ll tell you that you won t get th Made, among other things, Kung Op Wun Sen shrimp and glass noodles baked in a clay pot and stir fried water spinach Although part of the joy in cooking from this book is in buying the various hard to find ingredients, contrary to what Ricker says it isn t the end of the world if you omit one of them, or even use a substitution I did not cook the Kung Op Wun Sen in a tao, for example Ricker grudgingly admits in the text that you can use a gas stovetop, and I ll tell you that you won t get the smoky flavors you d get with a tao, but a Dutch oven will still result in a really nice dish Don t, however, omit the various dipping sauces he recommends, because the condiments are just as good, and even better than the main dishes in some cases For example the dipping sauce for the shrimp is really tasty and potent Also if you really like pounding stuff with a mortar and pestle, you re in luck, because I did a lot of that to make the spice pastes Maybe a good book to cook from when you re angry 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 Inhe 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 Gourmetmagazine, 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 American home cooks ❮Reading❯ ➶ I Blame The Scapegoats Author John O& – Ralphslaurensoutlet.co.uk authentic Thai cooking from Andy Ricker ❮PDF❯ ✅ Beneath the Earth Author John Boyne – Ralphslaurensoutlet.co.uk the chef and owner of the wildly popular and widely lauded Pok Pok restaurants After decades spent traveling throughout Thailand [PDF] ✩ Gagged Author Richard Asplin – Ralphslaurensoutlet.co.uk Andy Ricker wanted to bring the country s famed street food stateside Inhe opened Pok Pok [PDF / Epub] ✪ Aristocrats ☆ Stella Tillyard – Ralphslaurensoutlet.co.uk so named for the sound a pestle makes when it strikes a clay mortar [BOOKS] ✯ A Dark and Twisted Tide (Lacey Flint, By Sharon J. Bolton – Ralphslaurensoutlet.co.uk in an old shack in a residential neighborhood of Portland ✭ Wild Horses (Saddle Club, Books ✯ Author Bonnie Bryant – Ralphslaurensoutlet.co.uk Oregon Ricker s traditional take on Thai food soon drew the notice of the New York Times and Gourmetmagazine ➶ [Read] ➲ At Sixes And Sevens By Rosie Harris ➾ – Ralphslaurensoutlet.co.uk establishing him as a culinary star Now ➿ [Download] ➽ Save Rafe! (Middle School By James Patterson ➵ – Ralphslaurensoutlet.co.uk with his first cookbook [Ebook] ➧ The Hand That First Held Mine By Maggie O& – Ralphslaurensoutlet.co.uk Ricker tackles head on the myths that keep people from making Thai food at home [Reading] ➷ Ghost Light By Joseph O& – Ralphslaurensoutlet.co.uk 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 ❮Read❯ ➸ LDN Graffiti ➻ Author Joe Epstein – Ralphslaurensoutlet.co.uk with tips for modifying local produce to mimic Thai flavors ❴PDF❵ ✪ Sworn to Silence Author Brendan Boland – Ralphslaurensoutlet.co.uk Pok Pok makes authentic Thai food accessible to American home cooks This is my new favourite cookbook and hands down my new favourite Thai cookbook.I ve always been a fan of David Thompson s books, but I find his recipes to be quite complicated and time consuming I m so happy to have found a cookbook that is easy to follow and has so many of my favourite Thai recipes in it I didn t think I d be able to eat like this again unless I went back to Bangkok oh how I miss kuaytiaw Of course it isn t quite the same without the heat, the noise, the not always so ple This is my new favourite cookbook and hands down my new favourite Thai cookbook.I ve always been a fan of David Thompson s books, but I find his recipes to be quite complicated and time consuming I m so happy to have found a cookbook that is easy to follow and has so many of my favourite Thai recipes in it I didn t think I d be able to eat like this again unless I went back to Bangkok oh how I miss kuaytiaw Of course it isn t quite the same without the heat, the noise, the not always so pleasant vast array of smells the almost sensory overload that is the experience of Bangkok street food, but it is the closest I m going to get here in South Australia tip in my experience, cranking some Bodyslam always makes you feel a little bit closer to Thailand.Admittedly, some of the recipes are time consuming in that you need to prepare pastes, stocks etc, but once you have made them, you can stick portions in your freezer making future cook ups a breeze.Highlights Muu Sateh Pork Satay Khao Tom Thai Rice Soup Kaeng Jeut Wun Sen Bland Soup with Glass Noodles 4 4.5 i have yet to visit the restaurant, but i thought this was a really beautifully done book i still feel intimidated by making authentic thai food, but the photographs were amazing, and i mentally ate everything, picking out the meaty bits mmmmm i also liked his stories and approach definitely one i d consider for my cookbook library i really like books that go in depth into specific cuisines Insufferable white dude pedantry about authentic Thai food amidst some impressive, delicious, and impossibly difficult recipes I have no doubt that this is well researched and largely accurate representation of the flavors, methods, and even the spirit of Thai cooking, even in instances where we see a version or a take on something traditional, but the voice at once long suffering, admonishing, and holier than thou was the worst of mansplaining blather Sorry, Pok Pok I d rather eat bastar Insufferable white dude pedantry about authentic Thai food amidst some impressive, delicious, and impossibly difficult recipes I have no doubt that this is well researched and largely accurate representation of the flavors, methods, and even the spirit of Thai cooking, even in instances where we see a version or a take on something traditional, but the voice at once long suffering, admonishing, and holier than thou was the worst of mansplaining blather Sorry, Pok Pok I d rather eat bastardized pad Thai with a real Thai human and laugh about it than suffer this joyless lesson in what s authentic according to you incredibly authentic, and so i will never be able to make one of these recipes the author plumly states his recipes are not to be tampered with, so unless you are willing to commit to buying your shriveled limes and your galangal root from internet purveyors, this book is a long but colorful and enriching f you to home cooks recommended. Fun But I will never make anything from this cookbook I d rather go out for Thai than go shopping for hard to find in America ingredients And any excuse to go to Pok Pok makes me happy. Title Pok Pok Food and Stories from the Streets, Homes and Roadside Restaurants of ThailandAuthor Andy Ricker JJ GoodeIllustrator Austin BushPublisher Ten Speed PressPublished 10 29 2013ISBN 13 978 1 60774 288 3E Book ASIN B00CNQ9SB6Pages 304Genre Food WineTags Cooking, HobbiesI personally enjoy cooking foods from other cultures, yet when it came to Thai food I bought into the belief that getting the ingredients to make some of thesavory dishes I had at restaurants was next Title Pok Pok Food and Stories from the Streets, Homes and Roadside Restaurants of ThailandAuthor Andy Ricker JJ GoodeIllustrator Austin BushPublisher Ten Speed PressPublished 10 29 2013ISBN 13 978 1 60774 288 3E Book ASIN B00CNQ9SB6Pages 304Genre Food WineTags Cooking, HobbiesI personally enjoy cooking foods from other cultures, yet when it came to Thai food I bought into the belief that getting the ingredients to make some of thesavory dishes I had at restaurants was next to impossible Pok Pok literally poked holes in that belief with the simple premise, don t make the dish where a specific exotic ingredients are required By using the recipes collected from a wide variety of sources that uses ingredients that are muchaccessible in the US I can now make these tasty dishes in my own kitchen Luckily the list of specialized equipment is provided, much of which you probably have if you do much Asian cooking Pok Pok also provides pictures of many of the ingredients you will be using and the best place you will be able to locate them.Learn about the different regions of Thailand and the history of the most commonly used equipment Salads being my favorites I was eager to try Neua Naam Tok, Isaan Flank Steak Salad, and it was delicious Noodle dishes are quite predominant in Thai cooking You have to try Stir Fried Yunnan Ham with Chiles I was surprised how well it turned out An unusual dish but if you just look at the picture you will know why I could not pass up on trying Thai Style Ice Cream Sandwiches One of the best things about this book is that a quick Bio of the person who provided the dishes They are very informative.Do not miss your chance to pick up your copy of Pok Pok I was given an Advance Reader Copy of Pok Pok in exchange for my honest review Picked this up in a charity shop amongst others about Thai cuisine, presumably donated by the same person.As it is priced only in US and Canadian Dollars I guess it s not sold in the UK.Firstly a general criticism Why, oh why, are so many cookbooks printed on such thick paper and with this one, such ridiculously thick covers This, and the way in which it is bound, makes it impossible to open in anything like a flat position which you need if referring to it whilst cooking the recipe.That said Picked this up in a charity shop amongst others about Thai cuisine, presumably donated by the same person.As it is priced only in US and Canadian Dollars I guess it s not sold in the UK.Firstly a general criticism Why, oh why, are so many cookbooks printed on such thick paper and with this one, such ridiculously thick covers This, and the way in which it is bound, makes it impossible to open in anything like a flat position which you need if referring to it whilst cooking the recipe.That said I enjoyed this cookbook.The photographs are very useful in seeing what the finished article should look like in a dish in which you are unfamiliar I also liked the Flavour Profile Flavor for Americans which my spell checker does not recognise which tells you what the dish should taste like, i.e., sweet, sour, aromatic, salty etc.It s not the best Thai cookbook I have, those written by Thai chefs are better, but this isuser friendly and uses only ingredients and recipes that are obtainable in any decent Thai store which luckily I have in my home town.One thing did surprise me, under Equipment he recommends a flat bottomed Wok, contrary to everybody else who uses the normal round bottomed type Evensurprising the photo illustrating Equipment clearly shows the latter


About the Author: Andy Ricker

Is a well known author, some of his books are a fascination for readers like in the Pok Pok: Food and Stories from the Streets, Homes and Roadside Restaurants of Thailand book, this is one of the most wanted Andy Ricker author readers around the world.


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