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From modern-day pig drovers to Wittenburg splits
" and "how do you keep tender meats from becoming tough by the end of the braise
and even "old pigeons made to taste like squabs
"Svensk Banco [Swedish Bank
about the lively and spirited cook Smith grew up with
Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand (Andy Ricker, JJ Goode) Southern Italy From modern-day pig drovers toA 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
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