by J. J. Goode , Andy Ricker
Editor: Random House USA Inc
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A guide to bold, authentic Thai cuisine from Andy Ricker, the chef and owner of the very popular and widely acclaimed Pok Pok restaurantsAfter decades of traveling across Thailand, Andy Ricker wanted to bring the country to the famous street food in the United States.In 2005, he opened Pok Pok, so named for the sound of a pestle when he actually hits a clay mortar, in an old cabin in a residential area of Portland, Oregon.Ricker’s traditional take Thai food soon attracted the opinion of the New York Times and Gourmet magazine, establishing him as a star chefNow, with his first recipe book, Ricker, which tackles the myths that preventing people from making Thai food at home is too spicy for the American palate or too difficult at the source of the ingredientsRicker shares over fifty of Thailand’s most popular recipes and his Pok Pok restaurants-from Khao Soi Kai (Northern Thailand to curry chicken noodle soup) to Som Tam Thai (Central Thai style, papaya salad) to Pok Pok now classic (and obsessed) Wingsauce FishBut Pok Pok is more than just a collection of favorite recipes: he is also a master of Thai cooking course from one of the most passionate and competent authorities on the subjectClearly written, impeccably tested recipes teach you the source of ingredients; master the fundamentals of Thai cuisine techniques and skills; understand the flavour profiles that are unique to South Asian cuisine; and combine different dishes to create show-stop, well-balanced meals for family and friendsFilled with colourful essays on Ricker, travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the richness of history, living culture, and unmatched in the delicacy of Thai cuisine.
J. J. Goode , Andy Ricker – Pok Pok – Free
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