Es wird kein Kindle Gerät benötigt. Laden Sie eine der kostenlosen Kindle Apps herunter und beginnen Sie, Kindle-Bücher auf Ihrem Smartphone, Tablet und Computer zu lesen.

  • Apple
  • Android
  • Windows Phone
  • Android

Geben Sie Ihre Mobiltelefonnummer ein, um die kostenfreie App zu beziehen.

Kindle-Preis: EUR 23,16
inkl. MwSt.

Diese Aktionen werden auf diesen Artikel angewendet:

Einige Angebote können miteinander kombiniert werden, andere nicht. Für mehr Details lesen Sie bitte die Nutzungsbedingungen der jeweiligen Promotion.

An Ihren Kindle oder ein anderes Gerät senden

An Ihren Kindle oder ein anderes Gerät senden

Facebook Twitter Pinterest <Einbetten>
Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand von [Ricker, Andy, Goode, JJ]
Anzeige für Kindle-App

Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand Kindle Edition

5.0 von 5 Sternen 2 Kundenrezensionen

Alle 2 Formate und Ausgaben anzeigen Andere Formate und Ausgaben ausblenden
Preis
Neu ab Gebraucht ab
Kindle Edition
"Bitte wiederholen"
EUR 23,16

Länge: 304 Seiten Word Wise: Aktiviert Verbesserter Schriftsatz: Aktiviert
PageFlip: Aktiviert Sprache: Englisch
  • Aufgrund der Dateigröße dauert der Download dieses Buchs möglicherweise länger.

Englische Kindle AusLese
Jeden Monat vier außergewöhnliche englische Neuerscheinungen für je nur 1,99 EUR - empfohlen vom Amazon-Team. Erfahren Sie hier mehr über das Programm und unsere aktuellen Leseempfehlungen.

Produktbeschreibungen

Pressestimmen

“In this groundbreaking masterwork, Andy Ricker weaves together superb recipes, enlightening cultural narratives, meaningful personal essays, and an incomparable insight into the essence of Thai foodways. But perhaps this book’s greatest achievement is the honest, uncompromising way it brings real Thai cookery right into American readers’ homes. The bar has been set for ethnic cookbooks going forward.”
—Andrew Zimmern

“Everything I know about Thai food I learned from Andy Ricker—how to order it, how to eat it, and now, how to cook it. Pok Pok is destined to be the Thai bible for every adventurous home cook. Part memoir, part cooking manifesto, it beautifully and passionately shows Ricker’s no-nonsense approach to one of the world’s most exciting cuisines. When my daughters ask why they grew up eating so much khao soi kai, papaya salad, and laap pet isaan at home, I’ll tell them they have Andy Ricker—and this book—to thank.
—Andrew Knowlton, restaurant and drink editor, Bon Appétit
 
“More than a Thai cookbook or even a regional Thai cookbook, this is a book about people: the street and market vendors, home cooks, and restaurant owners who Andy Ricker has met and studied with for over two decades in Thailand. In Pok  Pok, Andy shares their stories, skills, and ideas—and his own passion for discovering a cuisine by going door to door. Oh yeah, and he makes some insanely delicious food along the way.”
—Francis Lam, writer and judge on Top Chef Masters
 
“You’d be hard-pressed to find better Thai food than what Andy Ricker is serving at Pok Pok. And now, with his cookbook, we finally get to see the people, places, and experiences that were the inspiration for it all.”
—David Chang, chef/owner of Momofuku 

“This book, as far as I’m concerned, is an argument ender. When Andy says ‘make som tam lao like this,’ it’s like Jacques Pépin telling you how to make an omelette.  The matter is settled. Previously, I would never have even attempted to prepare most of these dishes in my home. I had always felt that Thai food was best left to the experts. But this book has given me hope and confidence.”
—Anthony Bourdain

"In his introduction, Ricker makes the modest proclamation that his cooking knowledge is limited when measured against Thailand’s vast cuisine. However, this limitation has had no visible effect on his success, given that his eatery, Pok Pok, was recently rated by Bon Appétit as the eighth most important American restaurant. All one really needs to know about Ricker, and this finely detailed cookbook and travelogue, comes at the start of his recipe for fish-sauce wings. Sounding like a gourmand Allen Ginsberg, he writes, “I’ve spent the better part of the last twenty years roaming around Thailand, cooking and recooking strange soups, beseeching street vendors for stir-fry tips, and trying to figure out how to reproduce obscure Thai products with American ingredients.” He spills out his acquired knowledge here across 13 chapters and nearly 100 recipes. Lessons learned along the way include the beauty of blandness as exhibited in his flavor-balanced “bland soup” with glass noodles, and waste not, want not, as showcased in recipes for stewed pork knuckles and grilled pork neck. Ricker’s prose, as aided by food writer Goode, is captivating, whether he is discussing America’s obsession with sateh, or when profiling characters he’s encountered in his travels, such as Mr. Lit, his “chicken mentor” and Sunny, his “go-to guy in Chiang Mai.”
Publisher's Weekly Starred Review

Kurzbeschreibung

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. Fifty knockout recipes for simple and delicious Thai dishes range from Grilled Pork Collar with Spicy Dipping Sauce and Iced Greens to Andy's now-famous Vietnamese Fish Sauce Wings. Including a primer in Thai techniques and flavor profiles, with tips for modifying local produce to mimic Thai flavors, Pok Pok makes authentic Thai food accessible to any home cook.

Produktinformation

  • Format: Kindle Edition
  • Dateigröße: 48705 KB
  • Seitenzahl der Print-Ausgabe: 304 Seiten
  • Verlag: Ten Speed Press (29. Oktober 2013)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • ASIN: B00CNQ9SB6
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Word Wise: Aktiviert
  • Screenreader: Unterstützt
  • Verbesserter Schriftsatz: Aktiviert
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen 2 Kundenrezensionen
  • Amazon Bestseller-Rang: #421.664 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

  •  Ist der Verkauf dieses Produkts für Sie nicht akzeptabel?

Kundenrezensionen

5.0 von 5 Sternen
5 Sterne
2
4 Sterne
0
3 Sterne
0
2 Sterne
0
1 Stern
0
Beide Kundenrezensionen anzeigen
Sagen Sie Ihre Meinung zu diesem Artikel

Top-Kundenrezensionen

Format: Gebundene Ausgabe Verifizierter Kauf
Ich hab David Thompson Thai Street Food studiert und ich Liebe es, das Buch hier wäre eigentlich das Perfekte Einsteiger Buch gewesen. Nun gut, für jeden anderen Thai Enthusiasten der es zu Hause probieren will Das ist Das Buch!
Incl Geschichtlichen Hintergründen warum wo was gegessen wird . Saubere Einteilung der Provinzen und den mehr oder weniger typischen Gerichten aus den Regionen.
Der Mann liebt Thai Food und man spürt es in jedem Satz.
Viel Spass dabei.
Kommentar 2 Personen fanden diese Informationen hilfreich. War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
Missbrauch melden
Format: Gebundene Ausgabe Verifizierter Kauf
Any Ricker ist es gelungen ein wahrlich tolles Buch zu schreiben über Thailands Norden uns die Küche der Region. Da spürt man deutlich seine Liebe zu Land und Leuten und seine Interesse am Kochen der Gerichte, die wirklich authentisch sind, aber auch für den Laien verständlich und nachzukochen. Seinen jahrelangen Recherchen verdanken wir ein Buch das sich liest wie ein Roman, mit schönen Bildern und netten Beschreibungen. Für Thailandkenner und Liebhaber ein MUSS!
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
Missbrauch melden

Die hilfreichsten Kundenrezensionen auf Amazon.com (beta) (Kann Kundenrezensionen aus dem "Early Reviewer Rewards"-Programm beinhalten)

Amazon.com: 4.7 von 5 Sternen 194 Rezensionen
87 von 92 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Great Thai food with demanding ingredient list and confusing layout. 6. November 2013
Von minimalist - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Having eaten at Pok Pok and having cooked more than my own share of Thai food I can say that this book is one of the most thorough (and time intensive) cookbooks on Thai food out there. The Northern Thai recipes contained in this book are delicious and filled with complex flavors that go way beyond the standard pad Thai and lime chili spiked larb you'll find at your local Thai place. As long as you are aware of what you are getting into with this book you will enjoy it. Just know that there are very few dishes in here you can whip up on a weeknight without extensive pre-planning. You are not going to be swinging by your local market to find pig blood, galangal, or hot basil.

The one star knock I gave the book is really less about the difficulty of the recipes and more about the needlessly jumbled layout. Graphically, the book has the same ramshackle hole-in-the-wall feel that most of the Pok Pok restaurants seem to have... bright colors, multiple typefaces, numerous wordy asides peppered all over the page. I get the charm of this grphical style, but it's certainly not helping us follow complex, multi-step recipes here. Nor is the constant referencing condiments, etc on other pages. A cleaner design with numbered step by step instructions would have gone a long way towards making these recipes feel more attainable.

Don't let that stop you from getting the book though if you are a lover of Thai food because there really are few other books out there that go this deep. Even if you use it more as a reference and less as a day to day cookbook its contains a lot of fascinating information. But even as an experienced cook of Southeast Asian foods I find this book daunting. its one I'll save for a rainy day when I have plenty of time to run around town gathering all my ingredients and a lazy afternoon to spend in the kitchen.
166 von 178 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Wow 30. Oktober 2013
Von Shuang Chen - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
This is probably the most detailed cookbook I've ever read. The directions for each recipe are ridiculously thorough, down to the ingredient list (for example: "1 (14 gram) piece peeled fresh or frozen (not defrosted) galangal, thinly sliced against the grain." Each recipe also has a flavor profile section that tells you what flavors to expect, and what other dishes in the book pairs with it. Besides the recipes, there are tons of pictures, some of which serve as guides to help you identify ingredients (the herb gallery on pg 16-17 for example). The only problem I might come across is how to get my hands on some of the ingredients locally (the book does offer suggestions on which websites to source the goods).Overall, really good book, definitely worth my money.

edit (01/09/14): To date I have made the Stir-fried water spinach, Stir-fried brussels sprouts, Whole roasted chicken, Salty-sweet mango coconut rice, and Pad see ew. Let me tell you how they went:

Stir fried water spinach: Didn't have a scale on the first try, big mistake, used too little spinach, too salty. Problem solved when I bought a kitchen scale for the second try and got the portions right, tasted delicious.

Stir-fried brussels sprouts: Mis-read the measurements the first time and used too much fish sauce, ended up stinky. Followed the book to the teeth from the second try on-ward, delicious results.

Whole roasted chicken: used a 1.75lb hen instead of two 1.25lb chicken because that's the only small chicken I can find at the grocery store, decided to cut all the ingredients to 70% of the amount listed in the book since that's how my chicken's mass compares to the ones in the recipe. Did not adjust cooking time due to my inexperience, the result was chewy and under-cooked, and the flavors were off. Totally my own fault. Will try again with the proper sized birds and report back.

Salty-sweet mango coconut rice: Couldn't find mangoes, just made the rice and sauce. Cooked the rice with the sweet rice setting on my zojirushi instead of the steamer called for in the cook, and the result was fine (just remember to turn it off approx 5 minutes before it finishes cooking). I know it says in the recipe but I need to remind you guys again that this recipe makes A LOT of rice. I cut the recipe in half thinking it'll be a good portion for me and my hungry roommate, I was wrong. I should have cut it down to 25% to feed two people. Besides my stupid portion control the dish was super delicious....would have been even better if I could find some Ataulfo Mangoes but such is life...

Pad see ew: This recipe I've cooked 6 times. I have to disagree with Andy's choice of pork sirloin in the recipe. I tried it a few times and it was way too hard and dry, no matter how I under-cook it(within reason). I found country-style ribs to be much more tender and suitable for this dish. Also, please tenderize your meat with baking soda and water, just trust me on this. Another thing is that in order to prevent the chow fun noodles from sticking to each other, you probably have to use way more oil than the recipe calls for. Hot pan and hot stoves are important, but so is a lot of oil. Avoid stainless steel pans like all-clad for cooking pad see ew because everything will stick to the pan and you will cry and your noodles will shrivel up and go to noodle heaven. Use a big non-stick pan.

edit2 (09/30/14): Since my last update I have mostly stuck to the tried and true water spinach and coconut mango rice, but I did make two new dishes. One is the Pork shank stewed with five spice, and I have to say, even though I followed the recipe to a T, the flavors were pretty mild. I expected chinese five spice braised meats flavors, instead I got sweet meats that were kinda one dimensional. Meh, not motivated to try it again as it was a pain in the rear to cook. The other dish I tried was the stir-fried brussel sprouts. The recipe is almost the same as the water spinach one, but the flavors just weren't as good for some reason, probably due to the lack of sugar and bean paste. On a side note, Pok Pok NY Just got a michelin star today! Wooooooohooooooo.

edit3 (01/14/2015): Made the Thai fried rice with pork and the chicken kra pow (holy basil with ground chicken). The fried rice was super easy, and the flavor was surprisingly good for a bowl of fried rice. I'm used to eating home style Chinese fried rice cooked by my family so this is a pretty welcome change. As for the kra pow, I replaced the chicken with ground pork, and it was super tasty. I like Andy's version better than Leela's from the Simple Thai Food cookbook. It just tastes better, ya know? Also made the mango coconut rice a couple more times, and let me tell ya, the mango carries the dish. Those green-red Tommy Atkins mangoes from the supermarket are not gonna cut it (trust me, I tried). You need proper Ataulfos, or even Alphonsos, and you gotta wait for the right season. Have cravings for this dish in the winter? Sucks to be you. Wait for late March like everybody else.

edit4( 06/13/2015) Since my last update, I've made the Burmese Pork Curry (Kaeng Hung Leh), Chicken Chowfun (Kuaytiew Kua Gai), both versions of the Papaya salad, Khun Op Wun Sen, and the Khao Soi Kai.

Burmese Pork Curry - pretty decent, but mine was too watery because I forgot to take off the lid to let the sauce condense. Also the amount of ginger called for might be a bit much, adjust to your tastes.

Kuaytiew Kua Gai - The key to this one is have a hot wok and keep the portion small so you don't overcrowd the wok. I tried to cook a double batch and the eggs didnt have room to cook on the wok so they stuck to the noodles....it was not at all pretty but it was tasty AF.

Both of the Papaya Salads are good, I switch between them depends on my mood. A few things: 1. small dried shrimp is kinda expensive, $6 for a packet. 2. the crab paste called for by the Isan papaya salad is really hard to find, thank god it's optional. The salted crab is slightly easier, although it might look intimidating in the jar. They are small crabs, so dont go in expecting to use a normal sized crab. 3. The plaara fish sauce called for by the Isan salad is thick and mud like, smells even worst, but don't be afraid to use it.

The Khun Op Wun Sen was great, but again the amount of ginger was a bit much imo. Also when you color the noodles, just use the amount specified in the book, don't listen to the part where it says "color it dark" because it will be way salty.

The Khao Soi took a bit. The tumeric/curry combo stains like no tomorrow. The puya chilies I had were leathery so they were impossible to pound into powder like andy suggested. I say you should boil them and them pound/food process them. Also I think the amount of sugar is a bit much, 2 to 2.5oz should suffice comapred to the 3 called for in the book. (I was using the mallable kind of palm sugar). Also, you might want to repalce some of that coconut milk with water because I found the broth way too thick, no matter if I put in the coconut cream at the end or not. I would say replace one or two cups of the coconut milk with water (that's used to rinse the coconut milk cans to extract the most out of them)

Edit 5: March 2016. Haven't cooked out of this book recently, so I made Jin Hoom Neua. I don't know where I screwed up but the soup was not very tasty. The Kaeng Jeut Wun Sen was however very homey and tasty and difficult to f up.(Just use store bought Chinese pork balls)
11 von 11 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Best Thai Cookbook 8. Mai 2015
Von kgrimey - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
This is the best cookbook I own. It doesn't get any better. The recipes are so precise that it's impossible to screw them up, and everything I've made so far has been authentic tasting and DELICIOUS. I bought this immediately after returning from a vacation in Thailand because I wanted to make northern Thai dishes like khao soi that weren't featured in the Thai cookbook that I already owned. I took a couple of cooking classes while in Thailand, so I was already familiar with some of the ingredients and preparation techniques, so I don't find anything difficult about the recipes, but then again, most of them are pretty simple anyway. The only difficult part is finding the right ingredients, but if you don't have asian markets in your area, the book includes a list of websites where you can buy them. Another important aspect of this book is that it lists recipe ingredients by weight, and not by quantity or volume. A lot of ingredients in Thailand are very different than they are here. For example, garlic cloves and shallots in Thailand are about half the size that they are here, so its crucial that they are listed by weight in the recipes.

The only complaint I have is that the kindle version is a little clunky and the formatting didn't translate well. I'd recommend getting the hard cover. Other than that I love it.

One last thing...make sure to buy a stone mortar and pestle with this book. You'll need it. The Libertyware GMP6 Granite 6" Mortar & Pestle Set that I got on amazon works great and is plenty big for all of the curry pastes in the cookbook. Enjoy!!!
3 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen More "recipe porn" than Tuesday night supper, but that doesn't keep it from being a great cookbook 9. Mai 2016
Von Esther Schindler - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
My husband used to travel regularly to Portland Oregon, where he became a devotee of the Pok Pok restaurant. So when the cookbook was first announced, I immediately pre-ordered a copy... way back in 2013. However, I didn't actually cook a recipe from it until this week.

Huh? How could I possibly do that, and still give the cookbook 5 stars? Easy: Think of it as food journalism and picture-book food porn, and it's still awesome. I compare it to cookbooks like those from Heston Blumenthal; it doesn't bother me that this is a "reading" cookbook rather than one that's going to earn food stains.

Pok Pok is about doing Thai cooking *authentically*. While the U.S. has embraced Thai cuisine enthusiastically, I learned, we don't have access to all the same ingredients as people do in Thailand. Nor do we have (or take) the time to prepare everything from scratch, especially when that means creating two or three ingredients that are each time-consuming processes. (I learned this first-hand in the 80s, when the closest Thai restaurant was 250 miles away. If I wanted to use a half cup of coconut milk in the peanut sauce for chicken sate, I had to start out by making the coconut milk... beginning with a whole coconut.)

But if you want to do it _right_, you have access to the right markets, and you desire to learn about Thai culture as well as gain a collection of Thai recipes, this book is truly great.

The author goes into lots of detail about Thai dishes that we sort of take for granted, here. In the U.S., larb (or laap) is a main-dish salad of minced pork (sometimes chicken) seasoned with fish sauce, chili flakes, lime juice, and fresh herbs (usually mint). Here, we get nine pages of explanation, photos, and recipe how-to. And the ingredients are apt to be a challenge for most of us; beyond the mundane pork loin, cumin seeds, cilantro and so on it calls for sawtooth herb, puya chiles, Sichuan peppercorns, pork small intestine, pork skin, pork liver, fresh or frozen galangal, lemongrass, and raw pork blood. I think I can get most or all of those (there's a good meat shop here in town that butchers its own hogs), but it'd take a concerted effort to gather all of them -- even before we get to the preparation. Somehow I've never bothered.

Not EVERYthing is a big hairy deal. For example, the recipe I (finally) made is Isaan Steak Salad. You marinate flank steak in a mixture of thin soy sauce, black pepper, and lemongrass, grill it, and serve it with salad of shallots, mint, cilantro, and toasted-sticky rice powder (I omitted that), and a dressing of lime juice, fish sauce, beef stock, sugar, lemongrass, and a tablespoon of toasted-chili powder. I left out the chili powder too, because making it (1/3 cup of it) means stir-frying an ounce of dried Mexican puya chiles for 20 minutes. My husband remembers that powder as wonderful and unique -- but it just wasn't going to happen. Still, given my access to an Asian market, I could lay my hands on all the other ingredients, and it made a mighty fine weeknight dinner.

End result: When I look through this cookbook, I'm apt to drool... and to say, "Honey, when are we getting back to Portland?"
2 von 2 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A lot of the ingredients can be pretty elusive, but there are suggested alternatives 20. Dezember 2016
Von May - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I bought this cookbook long before I even knew about the restaurant. A lot of the ingredients can be pretty elusive, but there are suggested alternatives. After trying a few of the recipes, I decided I had to go to Portland and eat there for myself. These are very authentic recipes if you use authentic ingredients. Most are very different from what you see in Thai Restaurants, from different regions of Thailand. I have 5 different Thai cookbooks and this is the one I use most often just because the recipes are so different.
Waren diese Rezensionen hilfreich? Wir wollen von Ihnen hören.
click to open popover