[[ Read Ebook ]] ⚣ Pok Pok: Food and Stories from the Streets, Homes and Roadside Restaurants of Thailand ⚢ eBook or Kindle ePUB free

[[ Read Ebook ]] õ Pok Pok: Food and Stories from the Streets, Homes and Roadside Restaurants of Thailand ⚨ 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 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 Good, although not as enjoyable as I d hoped I always find it off putting when cookbook authors other the cuisine with repeated warnings about how unfamiliar, foreign, scary, etc the food is to you, the reader I know I grew up in an area with an unusually high mix of different ethnicities, but are most people really that scared of foreign food Okay, maybe they are But for me personally it was annoying and I felt like interrupting to say, Look, I ve had Thai food before, okay Aesthetica Good, although not as enjoyable as I d hoped I always find it off putting when cookbook authors other the cuisine with repeated warnings about how unfamiliar, foreign, scary, etc the food is to you, the reader I know I grew up in an area with an unusually high mix of different ethnicities, but are most people really that scared of foreign food Okay, maybe they are But for me personally it was annoying and I felt like interrupting to say, Look, I ve had Thai food before, okay Aesthetically, I did not like the font and layout choices The small print and fact that most recipes began on one page and continued on the reverse are inconvenient if one wishes to use the book while cooking Most experienced cookbook authors or publishers make an effort to arrange recipes so that a cook can see the full ingredients and instructions at once, for ease of use Ricker seems to have gone out of his way to break up the entries However, the food looks good and Ricker obviously cares about it I would certainly eat at his restaurant I even suspect that I d like him as a person In fact, I think I d probably like him better than David Thompson, who sounds like he might be nitpicky and monomaniacal in person But if you re only getting one book on authentic Thai cooking, definitely get Thompson s rather than this one 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