J. J. Goode
Books by J. J. Goode
NPR stories about J. J. Goode
Andy Ricker spent years eating in roadside restaurants, noodle stands and home kitchens across Thailand before opening his first restaurant, Pok Pok, in Portland, Ore. But he avoids using words like "traditional" and "authentic" when talking about this food. He'd rather call it "accurate."
April Bloomfield says she loves the smell of frying liver, the taste of a good thick steak shared with friends, and the crunch of a crispy fried pig's ear. Her new cookbook is a paean to meat — and from snout to tail, every part of the animal appears on her dinner table.