304 pages, 10.77 × 8.2 × 1.14 in
October 29, 2013
The following ISBNs are associated with this title:
ISBN - 10: 1607742888
ISBN - 13: 9781607742883
Read from the Book
Foreword by David Thompson “One more plate of laap—please, Andy,” was my plea. I needed more. I had just finished a plate of this Northern Thai dish of chopped meat (pork, in this instance) mixed with spices and herbs. I have eaten laap many times before—it is a regional classic. However, this rendition was irresistible. The minced pork was rich and smoky, the spices bitter and tangy, the herbs enticingly aromatic. The combination of all these flavors left a wonderful taste that lingered long after I’d finished my last bite. I simply just had to order a second plate. I confess I was surprised by how good it was; really, it had no right to be so delicious. After all, I was sitting in Portland, Oregon—a far, far cry from Chiang Mai, the Northern Thai city that is this dish’s home. I guess I shouldn’t have been astonished. Andy may have opened his first Pok Pok restaurant in Portland, but the food he cooks has deep roots in Thailand. It might seem strange that this six-foot-tall Vermonter is cooking Northern Thai food so well, until you understand Andy’s love for the Thais, their cuisine, and in particular the hazy mountainous province of Chiang Mai. Andy makes regular visits to Thailand, where he trawls the markets—watching, asking questions, and collecting recipes. He chats engagingly with local cooks, who share with him tips and techniques—but he is also a keen observer, and gets ideas and knowledge from furtively watching other, unsuspecting cooks. Either way, by whatever
Table of Contents
Foreword by David Thompson Introduction How to Use This Book Ingredients Mail-Order Sources Thai Regional Rundown the MortaR and Pestle CHAPTER 1 Khao (Rice) The Absurdity of Authenticity Khao Hom Mali (Jasmine rice) Khao Niaw (Sticky rice) CHAPTER 2 Som Tam (Papaya salad and family) Som Tam Thai (Central Thai–style papaya salad) Som Tam Lao (Lao/Isaan-style papaya salad) Som Tam Phonlamai (Thai fruit salad) Tam Taeng Kwaa (Thai cucumber salad) CHAPTER 3 Yam (Thai “salads”) Yam Khai Dao (Fried egg salad) Yam Tuna (Thai tuna salad) Yam Wun Sen “Chao Wang” (Sunny’s fancy glass noodle salad) Yam Makheua Yao (Grilled eggplant salad) Sunny Yam Samun Phrai (Northern Thai–style herbal salad) Neua Naam Tok (Isaan steak salad) Het Paa Naam Tok (Isaan-style forest mushroom salad) CHAPTER 4 Plaa (Fish) Plaa Neung Manao (Steamed whole fish with lime and chiles) Plaa Neung Si Ew (Steamed whole fish with soy sauce, ginger, and vegetables) Plaa Phao Kleua (Grilled salt-crusted fish with chile dipping sauce) Plaa Thawt Lat Phrik (Deep-fried whole fish with chile sauce) Aep Plaa (Curried fish grilled in banana leaves) CHAPTER 5 Phat (Stir-fries) Phat Khanaeng (Stir-fried Brussels sprouts) Phat Fak Thawng (Northern Thai–style stir-fried squash) Phak Buung Fai Daeng (Stir-fried water spinach) Phat Phak Ruam Mit (Stir-fried mixed vegetables) Puu Phat Phong Karii (Crab stir-fried with curry powder) CHAPTER 6 La
From the Publisher
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.
About the Author
ANDY RICKER is the chef and owner of Pok Pok, Whiskey Soda Lounge, Pok Pok Noi, and Sen Yai in Portland, plus Pok Pok Ny and Whiskey Soda Lounge Ny in New York City. The winner of a 2011 James Beard Award for Best Chef Northwest, Andy splits his time between Chiang Mai, Thailand; New York City; and Portland, Oregon.
JJ GOODE is a Brooklyn-based food writer, and the coauthor of the books A Girl and Her Pig with April Bloomfield, Morimoto with Masaharu Morimoto, and Truly Mexican with Roberto Santibañez.
“In this groundbreaking masterwork, Andy Ricker weaves together superb recipes, enlightening cultural narratives, meaningful personal essays, and an incomparable insight into the essence of Thai foodways. But perhaps this book’s greatest achievement is the honest, uncompromising way it brings real Thai cookery right into American readers’ homes. The bar has been set for ethnic cookbooks going forward.” —Andrew Zimmern “Everything I know about Thai food I learned from Andy Ricker—how to order it, how to eat it, and now, how to cook it. Pok Pok is destined to be the Thai bible for every adventurous home cook. Part memoir, part cooking manifesto, it beautifully and passionately shows Ricker’s no-nonsense approach to one of the world’s most exciting cuisines. When my daughters ask why they grew up eating so much khao soi kai, papaya salad, and laap pet isaan at home, I’ll tell them they have Andy Ricker—and this book—to thank. —Andrew Knowlton, restaurant and drink editor, Bon Appétit “More than a Thai cookbook or even a regional Thai cookbook, this is a book about people: the street and market vendors, home cooks, and restaurant owners who Andy Ricker has met and studied with for over two decades in Thailand. In Pok Pok, Andy shares their stories, skills, and ideas—and his own passion for discovering a cuisine by going door to door. Oh yeah, and he makes some insanely delicious food along the way.” —Francis Lam, writer and judge on Top Chef Masters “You’d be hard-pressed