{"product_id":"pok-pok-noodles-isbn-9781607747758","title":"POK POK Noodles","description":"\u003cb\u003eFrom 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.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eCHICAGO TRIBUNE\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFrom iconic dishes like \u003ci\u003ephat thai\u003c\/i\u003e and \u003ci\u003ephat si ew \u003c\/i\u003eto lesser-known (at least Stateside) treasures like \u003ci\u003ekuaytiaw reua \u003c\/i\u003e(boat noodles), noodles represent many of the most delicious and satisfying dishes in the Thai culinary canon. In \u003ci\u003ePOK POK Noodles\u003c\/i\u003e, chef Andy Ricker shares recipes for his favorites—including noodle soups, fried noodles, and \u003ci\u003ekhanom jiin\u003c\/i\u003e, Thailand's only indigenous noodle. 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.“Ricker’s expertise with and affinity for Thai fare make for dishes well worth slurping up.”\u003cbr\u003e\u003cb\u003e\u003ci\u003e- Publishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Andy Ricker’s final installment in the Pok Pok cookbook trilogy is exceptional. He deploys over thirty years of experience to demystify and showcase Thai noodle craftsmanship and spotlights a broad range of favorites. Andy’s noodly deep dive will help you master the cooking and culture of Thailand.” \u003cb\u003e\u003cbr\u003e ANDREA NGUYEN, author of \u003ci\u003eThe Pho Cookbook\u003c\/i\u003e and \u003ci\u003eVietnamese Food Any Day\u003c\/i\u003e\u003cbr\u003e  \u003c\/b\u003e\u003cbr\u003e“This book is a delectable immersion course in noodles and the boundless\u003cbr\u003e possibilities of street food in Thailand. With a bowl of broth, laden with\u003cbr\u003e herbs and chewy noodles, Andy Ricker transports me to an endlessly tasty\u003cbr\u003e place and makes me want to put on my apron and start cooking!”\u003cb\u003e\u003cbr\u003e CHEF ALEX GUARNASCHELLI, Butter and The Darby\u003cbr\u003e  \u003cbr\u003e \u003c\/b\u003e“When I think of Andy, I see him in a tattoo form, sitting low, eating noodles.\u003cbr\u003e It’s how I always imagine him. So it made perfect sense that he wrote a book\u003cbr\u003e about noodles. Now reality just caught up to imagination. I cannot wait\u003cbr\u003e to learn from his book and from the people that have become his family\u003cbr\u003e in Thailand.”\u003cb\u003e\u003cbr\u003e ROY CHOI, chef and author of \u003ci\u003eL.A. Son\u003c\/i\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e \u003c\/b\u003e“Andy Ricker’s newest gem is an homage to the foods he loves most dearly,\u003cbr\u003e and is one of the best books ever written on the most mystifying and\u003cbr\u003e crave-able piece of the Thai culinary canon, the noodle! This masterpiece is\u003cbr\u003e ideal for even the most casual home cook, inspiring anyone to get into the\u003cbr\u003e kitchen and make the Thai noodle dishes we all love so much.”\u003cb\u003e\u003cbr\u003e ANDREW ZIMMERN, host of \u003ci\u003eBizarre Foods\u003c\/i\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e \u003c\/b\u003e“Andy Ricker is a true authority on Thai cookery. There has never been\u003cbr\u003e a book that covers Thai noodles as thoughtfully as \u003ci\u003ePok Pok Noodles\u003c\/i\u003e.\u003cbr\u003e This book completes a trilogy that tells the story of Thai food, ingredients,\u003cbr\u003e and people.”\u003cb\u003e\u003cbr\u003e CHEF JET TILA, Food Network\u003cbr\u003e  \u003cbr\u003e \u003c\/b\u003e“There was a time when I used to consult my grandma when I wanted to\u003cbr\u003e know how things were ‘in the old country.’ These days, I mostly turn to\u003cbr\u003e Andy. In his latest book, we learn everything there is to know about his\u003cbr\u003e greatest love, noodles. We benefit from Andy’s decades of experience\u003cbr\u003e pounding the pavement, chatting up shop owners, and delving deep into\u003cbr\u003e Thai culinary history so that we don’t have to. Buy Andy’s book, cook from\u003cbr\u003e it, thank me later.”\u003cb\u003e\u003cbr\u003e CHEF KRIS YENBAMROONG, Night+Market\u003cbr\u003e  \u003cbr\u003e \u003c\/b\u003e“I was first drawn to Andy Ricker because of his strong, manly name. It turns\u003cbr\u003e out that he also knows a lot about Thai food. His new book, \u003ci\u003ePok Pok Noodles\u003c\/i\u003e,\u003cbr\u003e is so effing gorgeous that I almost feel dirty looking at it. Even the table of\u003cbr\u003e contents, which is basically a list of noodle dishes and their descriptions,\u003cbr\u003e is legitimately thrilling. And it’s beautifully written, which doesn’t even\u003cbr\u003e seem necessary. Devour this book!”\u003cb\u003e\u003cbr\u003e ANDY RICHTER, actor\u003cbr\u003e  \u003cbr\u003e \u003c\/b\u003e“I love noodles in all forms and guises. One of the greatest joys of walking in\u003cbr\u003e Bangkok is to survey the markets and street stalls in all their glory. My eyes\u003cbr\u003e usually always fall to the noodles, glistening, inviting and enticing. I find\u003cbr\u003e them irresistible. Reading Andy’s book is as good as a stroll in Bangkok. The\u003cbr\u003e wide-ranging choice of noodles is arresting. I read his book in one sitting,\u003cbr\u003e imagining myself eating every dish with relish. His book is an essential\u003cbr\u003e entrée into my favorite world, the noodles of Thailand.”\u003cb\u003e\u003cbr\u003e DAVID THOMPSON, author of \u003ci\u003eThai Food \u003c\/i\u003eand \u003ci\u003eThai Street Food\u003c\/i\u003e\u003cbr\u003e \u003ci\u003e \u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003ePraise for \u003ci\u003eThe Drinking Food of Thailand\u003c\/i\u003e:\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"An outstanding, authoritative, and integral work--the result of yeas of drinking and eating and drinking more in a country that Ricker has made his second home. Essential.\"\u003cbr\u003e\u003cb\u003e--ANTHONY BOURDAIN\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"A book you will love to cook from and a superb deep dive into an overlooked part of Thai culture.\" \u003cbr\u003e\u003cb\u003e--ANDREW ZIMMERN\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"A punk rock version of what Ricker serves at his popular Whiskey Soda Lounge. This is meant to be bar food, but there's more to it than spicy fried peanuts: stir fries, curries, fried chicken, and the bold flavors Pok Pok is known for jump off each page. Even novice cooks will be drawn into this colorful, flavorful world.\" \u003cbr\u003e\u003ci\u003e\u003cb\u003e--Eater\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"A booze-fueled adventure. . . Warning: The Thai-style fried chicken and kaffir lime-tinged fried peanuts will ruin you from the any bar's bowl of mixed nuts for life.\"\u003cbr\u003e\u003cb\u003e--\u003ci\u003eTasting Table\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Ricker's prose, written with Goode, is chatty and engaging, and the photos, by Austin Bush, will pretty quickly get you looking up flights to Chiang Mai.\" \u003cbr\u003e\u003cb\u003e--\u003ci\u003eLos Angeles Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"An eye-opening assortment of recipes that are the perfect excuse to have a bunch of friends over for drinks, from crispy red-skinned peanuts stir-fried with lime leaf, garlic, and chiles to kai thawt (dry-fried Thai-spiced chicken wings).\" \u003cbr\u003e\u003cb\u003e--\u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003eANDY RICKER worked in restaurants all over the world before opening his first restaurant, Pok Pok, in Portland. He has since gone on to open Whiskey Soda Lounge, Pok Pok Noi, and Pok Pok Wing in Portland, and Pok Pok NY in Brooklyn. JJ GOODE has co-written several books including \u003ci\u003ePok Pok\u003c\/i\u003e with Andy Ricker, April Bloomfield's \u003ci\u003eA Girl and Her Pig\u003c\/i\u003e, and \u003ci\u003eMorimoto\u003c\/i\u003e with Masaharu Morimoto. Together, they are the authors of\u003ci\u003e Pok Pok\u003c\/i\u003e and \u003ci\u003ePok Pok The Drinking Food of Thailand.\u003c\/i\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46302961795301,"sku":"NP9781607747758","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607747758_cbf26a38-d305-4ff5-9021-fe4a107ee6e9.jpg?v=1767734930","url":"https:\/\/k12savings.com\/products\/pok-pok-noodles-isbn-9781607747758","provider":"K12savings","version":"1.0","type":"link"}