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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 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 New York Times and Gourmet 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.
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 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.
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. 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 New York Times and Gourmet 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.
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 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.
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 Laap (Thai minced-meat salads)
Laap Meuang (Northern Thai minced pork salad)
Da Chom
Laap Pet Isaan (Isaan minced duck salad)
Laap Plaa Duuk Isaan (Isaan minced catfish salad)
CHAPTER 7 Khong Yaang (Grilled foods)
Muu Kham Waan (Grilled pork neck with spicy dipping sauce and iced greens)
Sii Khrong Muu Yaang (Thai-style pork ribs)
Sai Ua Samun Phrai (Northern Thai–style herbal sausage)
Kai Yaang (Whole roasted young chicken)
Mr. Lit
Muu Sateh (Pork satay)
Khao Phot Ping (Grilled corn with salty coconut cream)
CHAPTER 8 Kaeng, Tom, & Co. (Curries and soups)
Kaeng Jeut Wun Sen (“Bland” soup with glass noodles)
Jaw Phak Kat (Northern Thai mustard green soup with tamarind and pork ribs)
Jin Hoom Neua (Northern Thai stewed beef soup)
Yam Jin Kai (Northern Thai chicken soup)
Kaeng Khiaw Waan Luuk Chin Plaa (Green curry with fish balls and eggplant)
Kaeng Som Kung (Sour curry with shrimp)
Kaeng Khanun (Northern Thai young jackfruit curry)
Kaeng Hung Leh (Burmese-style pork belly curry)
CHAPTER 9 Naam Phrik (Chile dips)
Naam Phrik Num (Green chile dip)
Naam Phrik Plaa Thuu (Grilled-fish dip)
Naam Phrik Ong (Northern Thai pork and tomato dip)
Naam Phrik Kha (Dry-fried galangal-chile dip)
CHAPTER 10 Aahaan Jaan Diaw (The one-plate meal)
Khao Kha Muu (Pork shank stewed with five spice)
Kai Kaphrao Khai Dao (Stir-fried chicken with hot basil)
Khao Phat Muu (Thai-style fried rice with pork)
Khao Man Som Tam (Papaya salad with coconut rice and sweet pork)
Khao Tom (Thai rice soup)
Kuaytiaw Pet Tuun (Stewed duck noodle soup)
Kuaytiaw Reua (Boat noodles)
Ba Mii Tom Yam Muu Haeng (Spicy, sweet, tart noodles with pork, peanuts, and herbs)
Kung Op Wun Sen (Shrimp and glass noodles baked in a clay pot)
Khao Soi Kai (Northern Thai curry noodle soup with chicken)
Phat Si Ew (Stir-fried rice noodles with pork, Chinese broccoli, and soy sauce)
Phat Thai (Stir-fried rice noodles with shrimp, tofu, and peanuts)
Hoi Thawt (Broken crepe with mussels)
Kuaytiaw Khua Kai (Stir-fried noodles with chicken, egg, and cuttlefish on lettuce)
Khanom Jiin Naam Yaa (Thai rice noodles with fish-and-krachai curry)
Khanom Jiin Naam Ngiew (Thai rice noodles with Northern Thai curry)
Ajaan Sunee
Phat Khanom Jiin (Stir-fried Thai rice noodles)
CHAPTER 11 Aahaan Farang (Foreign food)
Stir-Fried Yunnan Ham with Chiles
Cha cá Lã Vºng (Vietnamese turmeric-marinated catfish with noodles and herbs)
Ike’s Vietnamese Fish-Sauce Wings
CHAPTER 12 Khong Waan (Sweets)
Khanom Bataeng Laai (Northern Thai melon custard)
Khao Niaw Mamuang (Sticky rice with mango and salty-sweet coconut cream)
Khao Niaw Sankhaya Turian (Sticky rice with durian custard)
Khanom Pang Ai Tiim (Thai-style ice cream sandwich)
Pok Pok Affogato
CHAPTER 13 Sundry Items (Stock, Condiments, and Pantry Staples)
Sup Kraduuk Muu (Pork stock)
Muu Deng (Bouncy pork balls)
Khai Tom (Eight-minute eggs)
Phrik Phon Khua (Toasted-chile powder)
Khao Khua (Toasted–sticky rice powder)
Krathiem Jiaw and Naam Man Krathiem (Fried garlic and garlic oil)
Hom Daeng Jiaw and Naam Man Hom Daeng (Fried shallots and shallot oil)
Kapi Kung (Homemade shrimp paste)
Naam Makham (Tamarind water)
Naam Cheuam Naam Taan Piip (Palm sugar simple syrup)
Naam Jim Kai (Sweet chile dipping sauce)
Naam Jim Kai Yaang (Tamarind dipping sauce)
Jaew (Spicy, tart dipping sauce for meat)
Phrik Naam Som (Sour chile dipping sauce)
Naam Jim Seafood (Spicy, tart dipping sauce for seafood)
Naam Jim Sateh (Peanut sauce)
Yam Makheua Thet (Fish sauce–soaked tomatoes)
Ajaat (Cucumber relish)
Cu Cai (Pickled carrot and daikon radish)
Phrik Tam Naam Som (Grilled-chile vinegar)
Phrik Naam Plaa (Fish sauce–soaked chiles)
Phrik Naam Som (Vinegar-soaked chiles)
Naam Phrik Phao (Roasted chile paste)
Acknowledgments
Index
| Erscheinungsjahr: | 2013 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Kochbücher & Grundkochbücher |
| Medium: | Buch |
| Inhalt: | 295 S. |
| ISBN-13: | 9781607742883 |
| ISBN-10: | 1607742888 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Ricker, Andy
Goode, Jj |
| Kamera: | Bush, Austin |
| Orchester: | Goode, JJ |
| Illustrator: | Austin Bush |
| Hersteller: | Clarkson Potter/Ten Speed |
| Maße: | 274 x 210 x 32 mm |
| Von/Mit: | Andy Ricker (u. a.) |
| Erscheinungsdatum: | 29.10.2013 |
| Gewicht: | 1,254 kg |
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 Laap (Thai minced-meat salads)
Laap Meuang (Northern Thai minced pork salad)
Da Chom
Laap Pet Isaan (Isaan minced duck salad)
Laap Plaa Duuk Isaan (Isaan minced catfish salad)
CHAPTER 7 Khong Yaang (Grilled foods)
Muu Kham Waan (Grilled pork neck with spicy dipping sauce and iced greens)
Sii Khrong Muu Yaang (Thai-style pork ribs)
Sai Ua Samun Phrai (Northern Thai–style herbal sausage)
Kai Yaang (Whole roasted young chicken)
Mr. Lit
Muu Sateh (Pork satay)
Khao Phot Ping (Grilled corn with salty coconut cream)
CHAPTER 8 Kaeng, Tom, & Co. (Curries and soups)
Kaeng Jeut Wun Sen (“Bland” soup with glass noodles)
Jaw Phak Kat (Northern Thai mustard green soup with tamarind and pork ribs)
Jin Hoom Neua (Northern Thai stewed beef soup)
Yam Jin Kai (Northern Thai chicken soup)
Kaeng Khiaw Waan Luuk Chin Plaa (Green curry with fish balls and eggplant)
Kaeng Som Kung (Sour curry with shrimp)
Kaeng Khanun (Northern Thai young jackfruit curry)
Kaeng Hung Leh (Burmese-style pork belly curry)
CHAPTER 9 Naam Phrik (Chile dips)
Naam Phrik Num (Green chile dip)
Naam Phrik Plaa Thuu (Grilled-fish dip)
Naam Phrik Ong (Northern Thai pork and tomato dip)
Naam Phrik Kha (Dry-fried galangal-chile dip)
CHAPTER 10 Aahaan Jaan Diaw (The one-plate meal)
Khao Kha Muu (Pork shank stewed with five spice)
Kai Kaphrao Khai Dao (Stir-fried chicken with hot basil)
Khao Phat Muu (Thai-style fried rice with pork)
Khao Man Som Tam (Papaya salad with coconut rice and sweet pork)
Khao Tom (Thai rice soup)
Kuaytiaw Pet Tuun (Stewed duck noodle soup)
Kuaytiaw Reua (Boat noodles)
Ba Mii Tom Yam Muu Haeng (Spicy, sweet, tart noodles with pork, peanuts, and herbs)
Kung Op Wun Sen (Shrimp and glass noodles baked in a clay pot)
Khao Soi Kai (Northern Thai curry noodle soup with chicken)
Phat Si Ew (Stir-fried rice noodles with pork, Chinese broccoli, and soy sauce)
Phat Thai (Stir-fried rice noodles with shrimp, tofu, and peanuts)
Hoi Thawt (Broken crepe with mussels)
Kuaytiaw Khua Kai (Stir-fried noodles with chicken, egg, and cuttlefish on lettuce)
Khanom Jiin Naam Yaa (Thai rice noodles with fish-and-krachai curry)
Khanom Jiin Naam Ngiew (Thai rice noodles with Northern Thai curry)
Ajaan Sunee
Phat Khanom Jiin (Stir-fried Thai rice noodles)
CHAPTER 11 Aahaan Farang (Foreign food)
Stir-Fried Yunnan Ham with Chiles
Cha cá Lã Vºng (Vietnamese turmeric-marinated catfish with noodles and herbs)
Ike’s Vietnamese Fish-Sauce Wings
CHAPTER 12 Khong Waan (Sweets)
Khanom Bataeng Laai (Northern Thai melon custard)
Khao Niaw Mamuang (Sticky rice with mango and salty-sweet coconut cream)
Khao Niaw Sankhaya Turian (Sticky rice with durian custard)
Khanom Pang Ai Tiim (Thai-style ice cream sandwich)
Pok Pok Affogato
CHAPTER 13 Sundry Items (Stock, Condiments, and Pantry Staples)
Sup Kraduuk Muu (Pork stock)
Muu Deng (Bouncy pork balls)
Khai Tom (Eight-minute eggs)
Phrik Phon Khua (Toasted-chile powder)
Khao Khua (Toasted–sticky rice powder)
Krathiem Jiaw and Naam Man Krathiem (Fried garlic and garlic oil)
Hom Daeng Jiaw and Naam Man Hom Daeng (Fried shallots and shallot oil)
Kapi Kung (Homemade shrimp paste)
Naam Makham (Tamarind water)
Naam Cheuam Naam Taan Piip (Palm sugar simple syrup)
Naam Jim Kai (Sweet chile dipping sauce)
Naam Jim Kai Yaang (Tamarind dipping sauce)
Jaew (Spicy, tart dipping sauce for meat)
Phrik Naam Som (Sour chile dipping sauce)
Naam Jim Seafood (Spicy, tart dipping sauce for seafood)
Naam Jim Sateh (Peanut sauce)
Yam Makheua Thet (Fish sauce–soaked tomatoes)
Ajaat (Cucumber relish)
Cu Cai (Pickled carrot and daikon radish)
Phrik Tam Naam Som (Grilled-chile vinegar)
Phrik Naam Plaa (Fish sauce–soaked chiles)
Phrik Naam Som (Vinegar-soaked chiles)
Naam Phrik Phao (Roasted chile paste)
Acknowledgments
Index
| Erscheinungsjahr: | 2013 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Kochbücher & Grundkochbücher |
| Medium: | Buch |
| Inhalt: | 295 S. |
| ISBN-13: | 9781607742883 |
| ISBN-10: | 1607742888 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Ricker, Andy
Goode, Jj |
| Kamera: | Bush, Austin |
| Orchester: | Goode, JJ |
| Illustrator: | Austin Bush |
| Hersteller: | Clarkson Potter/Ten Speed |
| Maße: | 274 x 210 x 32 mm |
| Von/Mit: | Andy Ricker (u. a.) |
| Erscheinungsdatum: | 29.10.2013 |
| Gewicht: | 1,254 kg |
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