Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
heidih

"Pok Pok" by Andy Ricker

Recommended Posts

Andy Ricker's book on Thai food Pok Pok is all over the food internet recently. I "looked inside the book" on Amazon and felt like it was explaining things I knew in a teacher/student way that I don't care for. However, I am a sucker for the stories behind the food and it appears to have that going for it. Has anyone perused it? At this point I think it is a book I want to check out from the library as opposed to own.

Share this post


Link to post
Share on other sites

I disagree entirely with your thoughts on the tone. As someone fairly familiar with Thai food, I find that Ricker is just trying to explain things in a patient way to the majority of people who think Thai food is one thing only.

This is one of the more exciting cookbooks I've come across in recent memory. Not only is it exposing an underappreciated cuisine (non-central Thai) to many who would otherwise never come across it, but he does so in an incredibly dedicated and painstaking way.

I've cooked a number of dishes from the book, and they've all turned out remarkably well. To this point, I've made yam khai dao (fried egg salad), yam makheua yao (grilled eggplant salad), het paa naam tok (grilled mushroom salad), aep plaa (curried fish in banana leaves), phat fak thawng (stir-fried squash), phak buung fai daeng (stir-fried water spinach), puu phat phong karii (crab stir-fried with curry powder), muu kham waan (grilled pork neck), jaw phak kat (mustard green and tamarind soup with pork ribs), khao soi kai (curry noodle soup with chicken), kuaytiaw khua kai (stir-fried noodles with chicken, egg, and cuttlefish).

I haven't been disappointed by anything, and I've been quite pleased to explore a number of flavors I've only had glimpses of in the past. In case it isn't clear, I highly recommend the book.

Share this post


Link to post
Share on other sites

Thank Mike. Based on your experiences I will definitely get hold of a copy.

  • Like 1

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By quiet1
      We have a local Italian bakery my mom loves, but they are very expensive and hard for her to get to. She also really likes cookbooks (she reads them even if she never cooks from them  ) so I was thinking for her birthday I could get her a cookbook that has similar cookies and cakes, and offer to make a few things for her on request also.
       
      I'll obviously look myself, but eGullet is always well informed about the quality of cookbooks so I wanted to know if anyone has any recommendations. The thing about the Italian bakery is that the stuff they make seems to me to be not as sweet as classic American recipes, and often have more complex flavors and also are usually on the light end for whatever the item is. (Like even something that's intended to be dense doesn't have a very heavy sensation in the mouth.)
    • By Raamo
      HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread.
      *****
       
      Figured I don't need to dump all this into the contest thread - so I'll post here.  My journey to making my first MC loaf.
       
      Her's the poolish after >12 hours:

       
       
      Not pictured - water with yeast in it below the bread flour and poolish

       
      That went into the mixer and not long later I had a shaggy mass:
       

       
      That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part)
       
      Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time.
       

       
      Proofed it in the oven - I have a picture of that but it's just foggy window oven
       
      Then it went into the oven, here it is at max temp - 450 with steam turned on.
       

       
      Completed loaf:
       
      \
       
      And the crumb - this is awesome bread:

       
    • By gibbs
      I got my copy of Eleven Madison Park: The Next-Chapter earlier this year and have enjoyed reading through it several times. 
      As a result, I have been considering getting the version published in 2011 for Christmas, however, I am not sure if it is a duplicate of the recipe book included with the next chapter set. 
      So I am wondering if somebody has access to both if they would be able to advise me whether the recipes are duplicated between the two books.
    • By boilsover
      Solid intermediate cook, here.  Not especially intimidated by elaborate preps.  But I'm new to SV, and would like a recommendation for a cookbook for guidance and exploration.
       
      I was thinking of Tom Keller's Under Pressure, but I'm wondering if the preps he includes may not be the most generally useful.  What do you all like, and why?
       
      Thanks!
    • By Chris Hennes
      On Nov. 7, 2017, Modernist Bread will finally arrive on my doorstep. Having preordered it literally the first day it was available, to say I'm excited about this book is a bit of an understatement. The team at The Cooking Lab have been gracious enough to give @Dave the Cook and me early electronic access to the book and so I've spent the last week pouring over it. I'm just going to start with a few initial comments here (it's 2600 pages long, so a full review is going to take some time, and require a bunch of baking!). Dave and I would also be happy to answer any questions you've got.
       
      One of the main things I've noticed about this book is a change in tone from the original Modernist Cuisine. It comes across as less "everything you know is wrong" and more "eighty bazillion other bakers have contributed to this knowledge and here's our synthesis of it." I don't think it's an exaggeration to say that Myhrvold and company are now the most experienced bread-bakers in the world. Not necessarily in terms of the number of identical loaves they've produced, but in the shear number of different recipes and techniques they've tried and the care with which they've analyzed the results. These volumes are a distillation of 100,000 years of human breadmaking experience, topped off with a dose of the Modernist ethos of taking what we know to the next level.
       
      The recipes include weight, volume, and baker's percentages, and almost all of them can be made by both a home baker and someone baking in a commercial facility. The home baker might need to compromise on shape (e.g. you can't fit a full-length baguette in most home ovens) but the book provides clear instructions for both the amateur and professional. The recipes are almost entirely concentrated in volumes 4 and 5, with very few in the other volumes (in contrast to Modernist Cuisine, where there were many recipes scattered throughout). I can't wait for the physical volumes to arrive so that I can have multiple volumes open at once, the recipes cross-reference techniques taught earlier quite frequently.
  • Recently Browsing   0 members

    No registered users viewing this page.

×