POK POK Noodles: Recipes from Thailand and Beyond A Cookbook

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Ten Speed Press #ad - From chef and bestselling author Andy Ricker comes this definitive guide to the most delicious and time-honored noodle dishes of Thailand with recipes anyone can make at home. Named one of the best cookbooks of the year by chicago tribunefrom 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.

POK POK Noodles: Recipes from Thailand and Beyond A Cookbook #ad - 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. In pok pok noodles, and khanom jiin, fried noodles, chef Andy Ricker shares recipes for his favorites—including noodle soups, Thailand's only indigenous noodle.

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POK POK The Drinking Food of Thailand: A Cookbook

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Ten Speed Press #ad - A celebration of the thrill and spirit of Thai drinking food, Andy Ricker's follow-up to Pok Pok brings the same level of authority, with a more laid-back approach. Ten speed. Here, ricker shares accessible and detailed recipes for his favorites: phat khii mao, Thai-style fried chicken; and thua thawt samun phrai, garlic, a fiery dish known as "Drunkard's stir-fry; kai thawt, an addictive combination of fried peanuts with makrut lime leaf, and chiles.

POK POK The Drinking Food of Thailand: A Cookbook #ad - A cookbook featuring 50 recipes for thai drinking food--an entire subset of Thai cooking that is largely unknown in the United States yet boasts some of most craveable dishes in the Thai canon, inspired by Andy Ricker's decades in Thailand and his beloved restaurant, Whiskey Soda Lounge. Featuring stories and insights from the thai cooks who taught Ricker along the way, this book is as fun to read as it is to cook from, and will become a modern classic for any lover of Thai cuisine.

Just as america has salted peanuts, and sour, and nachos, salty, Thailand has its own roster of craveable snacks: spicy, wings, they are perfect accompaniments for a few drinks and the company of good friends.

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Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand A Cookbook

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Ten Speed Press #ad - Ten speed. 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.

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. 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.

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.

Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand A Cookbook #ad - 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. Filled with thoughtful, but also a celebration of the rich history, Pok Pok is not only a definitive resource for home cooks, vibrant culture, colorful essays about Ricker’s travels and experiences, and unparalleled deliciousness of Thai food.

. Pok Pok.

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The Food of Northern Thailand: A Cookbook

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Clarkson Potter #ad - Travel province by province, village by village, or spiced fish steamed in banana leaves to an almost custard-like texture, professors, vendors, or the intense, and home cooks as they share their recipes for Muslim-style khao soi, a mild coconut beef curry with boiled and crispy fried noodles, and home by home to meet chefs, numbingly spiced meat "salads" called laap.

The Food of Northern Thailand: A Cookbook #ad - Featuring many recipes never before described in English and snapshots into the historic and cultural forces that have shaped this region's glorious cuisine, this journey may redefine what we think of when we think of Thai food. Ten speed. James beard award finalist • welcome to a beautiful, deep dive into the cuisine and culture of northern Thailand with a documentarian's approach, a photographer's eye, and a cook's appetite.

Known for its herbal flavors, and comforting noodles, fiery dips, rustic dishes, the food of northern Thailand is both ancient and ever evolving. Pok Pok.

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Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots

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Anthony Bourdain/Ecco #ad - This cookbook offers a new definition of what it means to be making food in America, Laos, in the full and vibrant colors of Thailand, and California. Syhabout at first turned away from the food of his heritage to work in Europe and become a classically trained chef. After the success of commis, syhabout realized something was missing—and that something was Hawker Fare, his fine dining restaurant and the only Michelin-starred eatery in Oakland, and cooking the food of his childhood.

. The hawker fare cookbook immortalizes these widely beloved dishes, which are inspired by the open-air “hawker” markets of Thailand and Laos as well as the fine-dining sensibilities of James’s career beginnings. Ten speed. Each chapter opens with stories from syhabout’s roving career, starting with his mother’s work as a line cook in Oakland, and moving into the turning point of his culinary life, including his travels as an adult in his parents’ homelands.

Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots #ad - From building a pantry with sauces and oils, to syhabout’s recipe for instant ramen noodles with poached egg, family, Hawker Fare explores the many dimensions of this singular chef’s cooking and ethos on ingredients, to making staples like sticky rice and padaek, and eating well. Born into two distinct but related asian cultures—from his mother’s ancestral village in Isan, and his father’s home in Pakse, Thailand’s northeast region, Laos—he and his family landed in Oakland in 1981 in a community of other refugees from the Vietnam War.

From chef james syhabout of two–michelin-star restaurant commis, an Asian-American cookbook like no other—simple recipes for cooking home-style Thai and Lao dishesJames Syhabout’s hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history and diverse career experience.

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The Food of Sichuan

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W. W. Norton & Company #ad - With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines. Ten speed. Pok Pok. New york times "holiday books 2019―cooking" • npr "favorite books of 2019" • guardian "best cookbooks and food writing of 2019" • condé Nast Traveler "Best Travel Cookbooks 2019" • Chowhound "Best New International Cookbooks for Fall 2019" An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs.

The Food of Sichuan #ad - Almost twenty years after the publication of land of plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking.

Food of sichuan shows home cooks how to re- create classics such as mapo tofu, Numbing-and-Hot Dried Beef, or a traditional spread of cold dishes, Twice-Cooked Pork and Gong Bao Chicken, including Bang Bang Chicken, Spiced Cucumber Salad and Green Beans in Ginger Sauce.

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The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider

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Rux Martin/Houghton Mifflin Harcourt #ad - Ten speed. And recipes for bagels with shiso Gravlax and Tofu Coney Island fried tofu with mushroom chili reveal the eclectic spirit of Ivan’s cooking. Pok Pok. In the gaijin cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations.

The new york times "best cookbooks of fall 2019"bon appetit's "fall cookbooks we've been waiting all summer for"Epicurious' "Fall 2019 Cookbooks We Can't Wait to Cook From"Amazon's Picks for "Best Fall Cookbooks 2019" Ivan Orkin is a self-described gaijin guy-jin, a Japanese term that means “outsider.

The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider #ad - He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Fortunately, open, being a lifelong outsider has made Orkin a more curious, and studious chef. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings.

Everyday dishes like pork and miso-ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. Even after living in tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin.

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Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends A Cookbook

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Clarkson Potter #ad - Pok Pok. Ten speed. Thai restaurant with a style all its own. Kris is the chef of night + market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside.

Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends A Cookbook #ad - Whether it’s a scorching hot crispy rice salad, or a wok-seared pad Thai, lush coconut curries, it’s all about demystifying the universe of Thai flavors to make them work in your life. But it’s also a story about how he came to question what authenticity really means, tacos, sushi, fried chicken, and how his passion for grilled meats, wine and good living morphed into an L.

A. His brash style of spicy, in part, sharp Thai party food is created, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. If you love to eat thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems.

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Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie

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W. W. Norton & Company #ad - 35 color photos Ten speed. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pâté en croute, knows they’re impossible to resist. And yet, pâtés, rillettes, confits, and similar dishes featured in this book were developed in the pursuit of frugality.

There is arguably nothing richer and more flavorful than a slice of pâté de foie gras, especially when it’s spread onto crusty bread. In so doing, they founded a tradition of culinary alchemy that transformed lowly cuts of meat into culinary gold. Polcyn and ruhlman begin with crucial instructions about how to control temperature and select your ingredients to ensure success, and seasoning, offering the fundamental ratios of fat, and quickly move on to master recipes, meat, which will allow chefs to easily make their own variations.

Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie #ad - Butchers who didn’t want to waste a single piece of the animals they slaughtered could use these dishes to serve and preserve them. The recipes that follow span traditional dishes and modern inventions, featuring a succulent chicken terrine embedded with sautéed mushrooms and flecked with bright green herbs; modern rillettes of shredded salmon and whitefish; classic confits of duck and goose; and a vegetarian layered potato terrine.

Pâté, confit, rillette is the book to reach for when a cook or chef intends to explore these timeless techniques, both the fundamentals and their nuances, and create exquisite food. Pok Pok. The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In pâté, confit, rillette, brian polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition.

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The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas

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Sterling Epicure #ad - This is asian fusion at its best, delivering soul-satisfying comfort food with a kick! Ten speed. The 100 flavor-packed recipes here include many of the peached tortilla’s most-beloved dishes, like the Banh Mi Taco, and Bacon Jam Fries, JapaJam Burger, which gained rabid fandom when Silverstein first served them out of his famed Austin-based food truck.

Other crowd-pleasing favorites range from crispy umami Fried Chicken and Korean Short Rib Pappardelle with Smoked Crème Fraîche to Asian Pear Miso Salad and Roasted Cauliflower with Nori Brown Butter. Pok Pok. I'm talking not-even-mad-that-the-noodles-took-two-hours good. Austin chronicle  “This is a solid debut from an eclectic chef.

The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas #ad - Publisher’s weekly  “the refreshingly gracious tone, the creative recipes, and the personal introductions combine to make this an outstanding book. Foreword reviews eric silverstein’s background in asian food culture as a child in Japan, his immersion in Southern and Southwestern cuisine, The Peached Tortilla, informs his cooking at his restaurant, in Austin, and, later, Texas.

. Eric silverstein, was singled out by thenew york times as “one of the Five Places to Go in Austin, The Peached Tortilla, whose restaurant, ” shares 100 recipes for delicious Asian street food . I'm talking post-it-on-your-Instagram-stories good. With a modern southern and southwestern twist!Winner of the Gourmand Award in the Street Food category US and the People Cuisine category US.

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South: Essential Recipes and New Explorations

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Artisan #ad - Includes key southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. In south, brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Ten speed. New york times bestsellernamed one of the ten best cookbooks of 2019 by the new yorker  named a best book of 2019 by publishers weeklynamed the best Cookbook of 2019 by Amazon  Named a Best New Cookbook of Fall 2019 by the New York Times, Food & Wine, Chowhound, Grub Street, Epicurious, Robb Report, and more “I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter.

New york times southern food is one of the most beloved and delicious cuisines in America. Recipes can be mixed and matched to make a meal or eaten on their own. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. Regional differences are highlighted in recipes for shrimp and grits, fried chicken, corn bread, and more.

South: Essential Recipes and New Explorations #ad - Pok Pok. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. This is the book fans of sean brock have been waiting for, and it’s the book Southern-food lovers the world over will use as their bible.

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