POK POK The Drinking Food of Thailand: A Cookbook

This book is filled with authentic recipes that are not found in other Thai cookbooks on the market, but that also means some of the other ingredients are harder to procure, and the steps are more involved. Compared to his previous book, the dishes here are harder to find in Thai Restaurants in America so I honestly won't have any idea what they should taste like.(But Andy Ricker does provide very detailed measurements and instructions in both of his books so it's not too big of an issue.) It contains a good amount of soups and Yam salads plus fried and grilled items. One thing to note is it only has three stir-fried dishes so curb your enthusiasm if you are looking for more of those (Get the original book instead if you want more stir-fried stuff). Personally, I don't like deep frying in my apartment and I don't have a grill, so approximately 30% of the book is useless to me (no fault of the author by any means). But I will try my best to cook the soup, Yam, and stir-fried sections and report back like I did with the previous book (I'll include my old review of the original book in the comments.)If you want to actually cook the recipes in the book, you should also commit to getting a granite mortar and pestle set, as most of the recipes in this book require it. Food processor gets you close, but a big mortar and pestle is ideal.If you are deciding between getting this and the original Pok Pok, get the original. This is more like a supplementary book with a narrower focus. It's good for people who have cooked through the original book and are looking for more authentic recipes that are harder to find in America, but it is not as good for people who are just getting their toes wet in Thai cooking as most of the dishes will probably not be very familiar to them. And if you don't have an Asian supermarket that stocks lemongrass/galangal/kaffir lime leaves near you, and you aren't willing to order them online, then you probably shouldn't bother trying to cook from this book.Minor nitpick: The photography style that Austin Bush chose this time around is the harsh "bright flash on yo face" look which I don't really like. I very much preferred the "faded, processed" look he did in the original book. But I guess it's inevitable since he's shooting outside at night for the majority of this book and can't lug huge reflectors/diffusers around.Edit 11/05/17: Made my first dish from the book, Pad Khii Mao. This version doesn't have noodles and according to the intro, it's how the OG version was like. I didn't have fresno pepper or baby corn but for everything else I've followed the recipe down to the exact gram. It was alright. Certainly tasted authentic, like something I've had in Bangkok, thanks to the krachai and the pickled peppercorn. That being said, the beef was kinda tough as it usually is in thai stir-fries. Next time I'm gonna velvet it with some baking soda. The spice level was nice, not too hot, but it might be because I skipped the fresno chilis. Portion is def small like he says in the opening chapters of the book. Everything in the book are primarily drinking snacks.

My favorite food is Asian most of the time. I've been immersed in Asian food since 1977. This book was An epiphany to me. I'd never heard of many cooking equipment that make these recipes so much easier. Fun book for REALLY authentic adventurous recipes

When this book arrived, I was shocked by its size. Having reviewed it, my only frustration now is whether I can find all of the things I need. Andy proved to be quite thorough in his designs to be as accommodating as possible without diminishing the integrity of the the foods he wanted to share. Never before had I been so drawn to a challenge than the one he provided with this book. I cannot blame him if my local sources cannot provide the resources I need in a timely manner.

These recipes are in your face, and untamed to the Western palate. Great pictures and back stories too!! If I ever go to Thailand, I want Andy to be my guide!!!

My daughter-in-law was so excited when she received this book for Christmas. It is a lovely book with beautiful pictures that gives a look into Thai culture and foods. I can't wait to taste some of the recipes.

An excellent book by the godfather of Thai cooking and authentic dishes from the various regions!! Im a huge Andy Ricker fan and cant make it out to Pok Pok because I live in the south but this book takes me there... Its a beautiful book filled with knowledge and insight into culture and cuisine.. Its pretty much a must own if you want to know more about Thai cuisine...

Beatuiful book, more than just food or recipes, lots of place, culture, and people with stories about the food. Colorful and beautifully put together. I was just curious about Thai food and this genius chef on a beginner level. Definitely made me want to try more food if not try to makea couple things myself.

I have enjoyed both books (Pok Pok) and this one by Andy Ricker. Easy to follow, interesting tidbits about the recipes and foods and regions. While it is more convenient to buy drinking food on the street carts, I suppose I could plan ahead before setting out for a night of drinks!

I own a Thai catering company in Ottawa, Canada, and I’ve travelled to Thailand 4 times, and I own a dozen Thai cookbooks. This is now the best of them.I’ve cooked 4 of the recipes thus far and they taste precisely like the quintessential flavours of Thai evenings I know and love. The various Nam Prik recipes are all perfect, especially Nam Prik Kaa.Don’t be alarmed by some of the “weird” recipes, such as frog soup or live river prawns. Andy provides ideal substitutions when he knows you probably can’t get an ingredient either at your local Asian markets or online.Definitely a MUST buy for any lover of Thai food, Thai cooks, or adventurous eaters.

Very interesting easy to follow recipes and they work ... they actually work quite well, a great book.

If you enjoyed Pok Pok, this is a great addition...still waiting for Noodles to arrive!