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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 food stateside. In 2005 he opened Pok Pok, so named for the sound a wooden pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker has since gone on to open six more wildly popular Pok Pok restaurants, and today he is considered one of the leading American voices on Thai cooking. In this much-anticipated debut cookbook, Ricker shares seventy of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings. But Pok Pok is more than just a collection of favorite recipes: it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends. Filled with thoughtful, colorful essays about Ricker’s travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.
Product details
Hardcover: 304 pages
Publisher: Ten Speed Press; First Edition edition (October 29, 2013)
Language: English
ISBN-10: 1607742888
ISBN-13: 978-1607742883
Product Dimensions:
8.2 x 1.1 x 10.8 inches
Shipping Weight: 2.7 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
221 customer reviews
Amazon Best Sellers Rank:
#17,412 in Books (See Top 100 in Books)
....and you love Thai food, give this a try. Be advised, the recipes in here are not easy or intuitive, but they are delicious if you follow the instructions exactly as written. The emphasis is on authenticity, not shortcuts. Andy Ricker calls for very precise measurements, techniques, products, and brands. I happen to live near a large Asian grocery store and was able to get most of these ingredients without any problem, but many (kaffir lime leaves, Thai soy sauce, dried shrimp, galangal, sawtooth herb, palm sugar) will not be found in your local Giant or Kroger. I also happen to have a kitchen scale, which did come in handy because sometimes the measurements are in grams.I devoted a whole weekend afternoon to making the Northern Thai beef soup, and the result was outstanding--although my Cuisinart may now be permanently tinted orange-yellow from pulsing the turmeric roots to make the curry paste. Other delicious successes have included: green papaya salad, phat thai, laap pet isaan (minced duck salad), green curry with fish balls and eggplant, and jaw phak kat (Northern Thai mustard green soup with tamarind and pork ribs). If you follow the instructions to the letter, the flavors will sing in your mouth, and you'll feel so accomplished after all that work! The dishes are beautifully photographed, and Ricker provides a lot of narrative about his travels in Thailand, which is great for providing context for the dishes.edit - misspelled author's name.
My husband used to travel regularly to Portland Oregon, where he became a devotee of the Pok Pok restaurant. So when the cookbook was first announced, I immediately pre-ordered a copy... way back in 2013. However, I didn't actually cook a recipe from it until this week.Huh? How could I possibly do that, and still give the cookbook 5 stars? Easy: Think of it as food journalism and picture-book food porn, and it's still awesome. I compare it to cookbooks like those from Heston Blumenthal; it doesn't bother me that this is a "reading" cookbook rather than one that's going to earn food stains.Pok Pok is about doing Thai cooking *authentically*. While the U.S. has embraced Thai cuisine enthusiastically, I learned, we don't have access to all the same ingredients as people do in Thailand. Nor do we have (or take) the time to prepare everything from scratch, especially when that means creating two or three ingredients that are each time-consuming processes. (I learned this first-hand in the 80s, when the closest Thai restaurant was 250 miles away. If I wanted to use a half cup of coconut milk in the peanut sauce for chicken sate, I had to start out by making the coconut milk... beginning with a whole coconut.)But if you want to do it _right_, you have access to the right markets, and you desire to learn about Thai culture as well as gain a collection of Thai recipes, this book is truly great.The author goes into lots of detail about Thai dishes that we sort of take for granted, here. In the U.S., larb (or laap) is a main-dish salad of minced pork (sometimes chicken) seasoned with fish sauce, chili flakes, lime juice, and fresh herbs (usually mint). Here, we get nine pages of explanation, photos, and recipe how-to. And the ingredients are apt to be a challenge for most of us; beyond the mundane pork loin, cumin seeds, cilantro and so on it calls for sawtooth herb, puya chiles, Sichuan peppercorns, pork small intestine, pork skin, pork liver, fresh or frozen galangal, lemongrass, and raw pork blood. I think I can get most or all of those (there's a good meat shop here in town that butchers its own hogs), but it'd take a concerted effort to gather all of them -- even before we get to the preparation. Somehow I've never bothered.Not EVERYthing is a big hairy deal. For example, the recipe I (finally) made is Isaan Steak Salad. You marinate flank steak in a mixture of thin soy sauce, black pepper, and lemongrass, grill it, and serve it with salad of shallots, mint, cilantro, and toasted-sticky rice powder (I omitted that), and a dressing of lime juice, fish sauce, beef stock, sugar, lemongrass, and a tablespoon of toasted-chili powder. I left out the chili powder too, because making it (1/3 cup of it) means stir-frying an ounce of dried Mexican puya chiles for 20 minutes. My husband remembers that powder as wonderful and unique -- but it just wasn't going to happen. Still, given my access to an Asian market, I could lay my hands on all the other ingredients, and it made a mighty fine weeknight dinner.End result: When I look through this cookbook, I'm apt to drool... and to say, "Honey, when are we getting back to Portland?"
This is the best cookbook I own. It doesn't get any better. The recipes are so precise that it's impossible to screw them up, and everything I've made so far has been authentic tasting and DELICIOUS. I bought this immediately after returning from a vacation in Thailand because I wanted to make northern Thai dishes like khao soi that weren't featured in the Thai cookbook that I already owned. I took a couple of cooking classes while in Thailand, so I was already familiar with some of the ingredients and preparation techniques, so I don't find anything difficult about the recipes, but then again, most of them are pretty simple anyway. The only difficult part is finding the right ingredients, but if you don't have asian markets in your area, the book includes a list of websites where you can buy them. Another important aspect of this book is that it lists recipe ingredients by weight, and not by quantity or volume. A lot of ingredients in Thailand are very different than they are here. For example, garlic cloves and shallots in Thailand are about half the size that they are here, so its crucial that they are listed by weight in the recipes.The only complaint I have is that the kindle version is a little clunky and the formatting didn't translate well. I'd recommend getting the hard cover. Other than that I love it.One last thing...make sure to buy a stone mortar and pestle with this book. You'll need it. The Libertyware GMP6 Granite 6" Mortar & Pestle Set that I got on amazon works great and is plenty big for all of the curry pastes in the cookbook. Enjoy!!!
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