Pok Pok

<p><b><b>A guide to bold authentic Thai cooking from Andy Ricker the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.</b></b></p><p>After decades spent traveling throughout Thailand Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he 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 <i>New York Times</i> and <i>Gourmet </i>magazine 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.</p><p>Ricker shares more than fifty 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 <i>Pok Pok </i>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. <p/> Filled with thoughtful colorful essays about Ricker's travels and experiences <i>Pok Pok </i>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.</p>