Pok Pok noodles : recipes from Thailand and beyond / Andy Ricker with JJ Goode ; photographs by Austin Bush.
- 1 of 1 copy available at LARL/NWRL Consortium.
- 1 of 1 copy available at Lake Agassiz Regional Library. (Show preferred library)
0 current holds with 1 total copy.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Detroit Lakes Public Library||641.5959 RIC (Text)||33500013113535||New||Available||-|
- ISBN: 9781607747758
- ISBN: 1607747758
- Physical Description: 263 pages : color illustrations ; 28 cm
- Edition: First edition
- Publisher: California : Ten Speed Press, 
- Copyright: ©2019
|Formatted Contents Note:||
Khanom jiin: Thailand's indigeonous noodle -- Kuaytiaw naam: noodle soups -- Kuaytiaw phat: fried noodles -- Kuaytiaw sut eun eun: other noodle dishes -- Not noodles -- Suan phasom eun eun: sundries -- Khreuang deum: drinks.
"From iconic dishes like phat thai and phat si ew to lesser-known (at least Stateside) treasures like kuaytiaw reua (boat noodles), noodles represent many of the most delicious and satisfying dishes in the Thai culinary canon. In POK POK Noodles, chef Andy Ricker shares recipes for his favorites--including noodle soups, fried noodles, and khanom jiin, Thailand's only indigenous noodle. Filled with stunning food and location photography and the thoughtful, engaging storytelling that has earned Ricker legions of fans, this book will become an instant classic for armchair travelers and lovers of Thai food and culture."--Amazon.com.
- Booklist Reviews : Booklist Reviews 2019 May #2
Thailand's elegant cuisine features a grand variety of noodle types, which Ricker deftly inventories for cooks eager to explore authentic Thai cooking at home. He offers carefully crafted recipes that strive to reproduce genuine Thai noodle dishes. Even those far from Southeast Asian grocery stores can find online access to seemingly obscure ingredients. With each recipe for a noodle dish, he suggests several accompanying dishes to provide a well-rounded meal. Ricker devotes a whole essay in defense of MSG, an oft-vilified seasoning that contemporary chefs are restoring to its rightful place for its contribution to that critical flavor component, umami. Readers accustomed to transliterations on menus in their neighborhood Thai restaurant may initially encounter some difficulties in recognizing the names Ricker assigns: phat thai for pad thai for example. He goes so far as to recommend proper utensils for consuming each dish, whether chopsticks or fork and spoon. Color photographs display both foods and restaurants. Copyright 2019 Booklist Reviews.
ANDY RICKER worked in restaurants all over the world before opening his first restaurant, Pok Pok, in Portland. He has since gone on to open Whiskey Soda Lounge, Pok Pok Noi, and Pok Pok Wing in Portland, and Pok Pok NY in Brooklyn. JJ GOODE has co-written several books including Pok Pok with Andy Ricker, April Bloomfield's A Girl and Her Pig, and Morimoto with Masaharu Morimoto. Together, they are the authors of Pok Pok and Pok Pok The Drinking Food of Thailand.
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|Genre:||COOKING > Regional & Ethnic > Thai.