• 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.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!


Cooking with "Pok Pok" by Andy Ricker

1 post in this topic

Of the books I have been reading lately - mainly on Asian cuisine - this is by far the friendliest to the impatient cook, and also has a great layout.


In addition to making for interesting reading, the recipes are well explained, with the added bonus of having a Flavor Profile for each of them, such that, should you miss any ingredient (which you will, if you live outside Thailand), you can at least have an idea of how the dish should end up tasting. Each recipe has a nice foodporn pic attached, and several recommendations as to what goes well with it (among the other recipes in the book, of course).

So far, I have cooked Neua Naam Tok (Isaan steak salad, p68), Plaa Neung Manao (Steamed whole fish with lime and chiles, p76) and Phat Phak Ruam Mit (Stir fried mixed vegetables, p98). All of them came out tasting very close to what I had in Thailand.

I will detail the recipes I have cooked over the coming period.


1 person likes this

Share this post

Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.