The Piglet2018 / Final Round, 2018

Night + Market vs. Kachka

Night + Market

Kris Yenbamroong & Garrett Snyder

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Bonnie Morales & Deena Prichep

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Judged by: Lisa Lucas

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Lisa Lucas is the executive director of the National Book Foundation. Prior to joining the Foundation, she served as the publisher of Guernica, a non-profit online magazine focusing on writing that explores the intersection of art and politics with an international and diverse focus and as director of education at theTribeca Film Institute. Lucas also serves on the literary council of the Brooklyn Book Festival.

The Judgment

My birthday is on New Year’s Day, and following a tradition that my mother started, every year I cook dinner for friends and family. It’s a way to lure the hungover among us to come (1) celebrate me and (2) celebrate the food I grew up eating: soul food, Southern food.

There’s something so anchoring about starting the year with black-eyed peas for luck, collard greens for money, and with a spread of roasted glazed ham, corn pudding, candied yams, macaroni and cheese, and other things that I, my mother, and my grandmother all grew up eating. I love that no matter how the recipes vary from the way another generation made them, they all tell a story of a family: of the years my ancestors lived in the American South, of what they brought with them during the Great Migration, and of a people at large. Which is all to say that the very nature of the two books that landed in my mailbox spoke to my love of food as passed down through generations, through traditions, across oceans, and by people the world over.


These books, Kachka by Bonnie Frumkin Morales (with Deena Prichep) and Night + Market by Kris Yenbamroong (with Garrett Snyder), both manage to do two things exceptionally well. They tell the stories of the authors and their traditions, and they invite us, the reader or home cook, to participate in these stories and become a part of them. Both authors spend a significant amount of time discussing how they came to love the food they make, how it is a fundamental part of who they are, and how they’ve made it their own.

In a world that has recently been much consumed by discussions of immigration and policy—one which sometimes fails to remember that so much of American culture has been created by immigrants and other cultures—these books are very much American cookbooks. Yes, they’re devoted to Russian (or Soviet) and Thai cooking, but they also straddle cultures.

Neither aims to be a comprehensive volume devoted to explaining an entire culture or cuisine to the reader/cook. Yenbamroong says, “If you are looking for a cookbook dedicated to the fundamental truth of Thai cooking, this isn’t it.” Morales reminds us that, “This is not an encyclopedia, or a field study, capturing every regional variation. The recipes here are shaped by my background as both Russian and American. Chef and home cook—and true believer in Russian cuisine…” We get two cookbooks that give us a glimpse into the minds of two chefs who are rooted in the culinary identities that shaped them, and entrenched in creating their own new traditions that blend their own experiences, personalities, taste, and talents.

These books feel like they are spiritually tethered in two homelands, which comes through in the cooking. I felt both far away and totally at home while I cooked alongside these chefs and their gorgeous creations.



I started my cooking with Night + Market, which is a stunning book to look at—a gem on any shelf. The handsome design, bright pink and orange colors, beautiful Thai lettering, and the cheeky subtitle (“Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends”) beckoned, and so there I began. Perusing the book, which I read before I started cooking, a line stood out: “I didn’t come out of the womb ready to cook blood soup.” Me neither, buddy, me neither. In fact, at 38 years old, I remain unprepared to cook blood soup. But the book made me want to! One day, I will cook blood soup! (And eat it, too.)

But for now, I am where I am, and I decided to start with the familiar, all found in the “Grandma” section of the book—Pad Thai, Pad See Ew, and Tom Yum Goong.  As forewarned in the introduction, if you don’t regularly cook Thai food, you’d best get yourself to the store to pick up some ingredients. Yenbamroong says that if you want it to taste like Thai food, you’ll need at least some “fundamental, irreplaceable” Thai staples.

Yenbamroong mentions that these are relatively easy to find, and if you live near an Asian grocery, this likely will be true for you. I tried to source the things I needed from my local grocery, and a Thai wholesaler in NYC’s Chelsea Market, which it turned out had shuttered just weeks before my adventure began. And so, it was not easy to source the ingredients I needed. Grocery stores, three of them, were out of fish sauce! Shrimp paste, makrut lime leaves, and galangal were nowhere to be found, but I managed to successfully beg my local Thai restaurant for Tupperware containers’ worth of what I couldn’t find. They humored me and graciously charged me nothing for a few leaves of this, a few spoonfuls of that. Everything else, I found with relative ease, if not expedience.

Once back home, I set to work preparing various sauces and oils and other items made of chiles: Chile Oil! Chile Jam! Roasted Chile Powder! (Very satisfying processes, turns out.) Once that was done, I got to work brining the chicken for the Pad Thai and Pad See Ew, with Yenbamroong’s guidance, and beheading, peeling, and deveining the shrimp for the Tom Yum Goong. At last, it was time to cook.

Once you’re set up, all of these recipes make for easy work and pretty delicious eating. My dining companion, 2017 Piglet judge Marlon James, was running seriously behind and the Pad Thai had congealed by the time he even got on a train (important: do not over-soak your noodles!). The perfectly spicy and sour Tom Yum Goong had gotten cold, so I ended up eating most of it myself. Notably, the Pad See Ew was still fantastic—pleasingly chewy and flavorful, hot or cold—but I kept it for myself anyway.

In the end, most of what I made was delicious (the slightly unsuccessful Pad Thai excepted): bright, flavorful, and worth all the extra work for the sauces and oils and brines and powders from scratch. There were many steps, but they were easy...who knew? Moving forward, these dishes will be a cinch for me to make.

One of my big takeaways from this process was that putting in the work up front pays off. After becoming mildly disheartened by many hours of prep, I realized that I am ready to return to these recipes, again and again, well trained in the techniques offered by the book. I’d never thought to make Thai food at home, but this book reminds me that we should know more about how the cuisines that we consistently consume are made. Things that may seem complex or challenging at first are often just a matter of not paying attention to ingredients and techniques that are basic knowledge for someone else. Night + Market did the work of making Thai cooking accessible to me (and presumably, many others), reminding me to figure out how things I eat all the time are made. I was grateful for the invitation to this long-running party.


A couple of weeks later, frazzled by a life crisis that I won’t go into, I returned to cooking with Kachka. In need of comfort, I selected recipes that seemed like they were involved enough to keep my mind occupied, but homey and traditional enough that eating them would be soothing.

First up was the Monday Soup, which felt like a cozy thing to make during what has turned out to be a very chilly spring. This recipe came from Morales’ mother, who ran an in-house daycare. I should have known from the description that I was about to make a vat of soup so large that I would be able to feed an entire village. The vegetarian soup (although I used chicken stock, an option given in the recipe) was filled with potatoes, carrots, broccoli, cauliflower, dill, parsley, and—surprisingly—oats. And when finished, you throw on a dollop of cream and a pat of butter, which slayed. The soup ended up being a wonderful reminder that humble ingredients, assembled with intention and care, can yield something absolutely magical. I still have approximately 3 quarts of it in my freezer, but I fully intend to eat (or share, if I can bear it) every last drop.

After the soup, I moved on to the Golubtsi (cabbage rolls), which I’ve only ever had the Polish version of. Much like the recipes in Night + Market, this one had a number of different steps, which proved easy (if a touch time-consuming). I confess that I was very concerned and skeptical when the recipe called for an entire jar of lingonberry jam, but the sauce was magical and the work of assembling the meat and rice, rolling it up into little packages, and dousing them in magical Golubtsi sauce was tremendously satisfying.

I started cooking these late and was alarmed to discover on the final line of the third page of the recipe, at 10:50pm, that they required 4 hours of baking. RIP Lisa! Alas, I pushed “on” and set 105 alarms to prevent burning myself up, or my apartment building down. I ate 3 delicious golubtsi in my bed. Unfortunately, my white sheets now bear a forever reminder of the fact that I had the nerve to eat cabbage rolls in bed at 3 in the morning.

Because I like a challenge, my final task was to make Siberian Pelmeni without the mold mentioned in the recipe. Morales is really about that huge portion life, because the recipe calls for 100 dumplings (148 with the dumpling-mold assist). 45 or so felt like enough for me. That said, these were some delicious dumplings—if brutally ugly ones—filled with pork, veal, and beef, then nestled in butter, vinegar, salt and broth, with a dollop of creme fraiche on top.

All the while, I was making things I would never have thought to make at home, with the full assurance that if I had a question, or something went wrong, there was this loving voice on the page telling me what to do, and how it can be done or worked around. Reminding me that this is meant to be fun. And delicious. I lost sleep for those cabbage rolls, and the dumplings, but I ate with gusto when I finished. I was proud of what I’d made and what I’d learned.

The Verdict:

I also lost sleep over this verdict. The reality is that if you are reading this and you like to cook at home, you’d do well to buy Kachka and Night + Market both. But this is a contest and a decision must be made. And if I must pick only one, I must pick the beautiful and wisely written Kachka. I learned so much while cooking from both of these books, but Kachka held my hand, gave me hugs, and made a cuisine I’d never deeply considered into something beautiful and delicious.

I’ll cook from both books again, no question, but I’ll make that Monday Soup for years to come—because it is delicious, but also because the stories in the book brought this and all the recipes to life for me. At one point, the author says that “in these pages you’ll find not just Russian recipes, but a guide to the overall Russian way of eating.” If I’m properly understanding what I’ve learned from Kachka, that way of eating is loving, instructive, communal, giant-portioned, and giant-hearted. And I’m fully in.


And the winner is…

Kachka: A Return to Russian Cooking

Kachka: A Return to Russian Cooking

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Do you Agree? (35 comments)

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user avatar 23b88974 7a89 4ef5 a567 d442bb75da04  avatar
23b88974 7a89 4ef5 a567 d442bb75da04  avatar

I totally agree. I'm loving Kachka more and more with each recipe I try. So glad Piglet called attention to it.

193f9efb 2728 4a6f 9507 f62f049ad7c3  stringio

Loved this thoughtful and inspiring review. I'll definitely will be adding both books to my collection. And although I love Thai food, I think I'll be diving into Kachka first as I am completely unfamiliar with Russian food and Lisa's review completely inspired me to try this. Congrats and much appreciation to all of the reviewers of this year's Piglet.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

Lisa, I really appreciated you sharing the 4hours! note in the Kachka recipe. After many many moons of making new recipes I read the entire recipe first with post it notes in hand at least a day before I plan to make it. Kudos to all the kindred spirits cooking way into the night tasting their success in the quiet hours. Really nice review. Thank you.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

First - charming review, Lisa! Second - congrats to Kachka! Third - both of these books are coming home with me!

Growing up, there were no great-grandmothers, no grandmothers, no mom teaching me to cook. Still remember the days when successfully making Hamburger Helper was a goal... Those who share this background understand how much we crave the "loving voice" and pounce on each "Grandma section".

Given my food tastes, Night + Market was a given, but following the Piglet made me want to explore Kachka. And, honestly, through the same process, Bravetart and Six Seasons came out of nowhere to end up on my wishlist. I'm not a baker or a vegetarian (or even a veggie-forward person).... Goes to show that first impressions aren't everything.

It was a great Piglet again, no matter who won or where we thought things were headed.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

Yay! I've fallen in love with Kachka simply from reading this year's Piglet. And I love that two books about culture and community, as well as cooking, are in the final round. Now, on to Monday Soup!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

And, I love this review. I adore that Lisa continued on into the night when she discovered that four hour simmering time, and then savored cabbage rolls in bed, lingonberry sheets and all. It's not just because it's a delightful, personal story; it also let me know that Kachka (and the reviewer) are on my wavelength and this will be a book I'll treasure (and very likely dine from in the middle of some melancholy late night!(.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

Thanks to the folks at Food52 for another great Piglet! I always enjoy all the controversies and upsets -- even when I find myself on the frustrated, annoyed, or "losing" end -- and this year did not disappoint. I've already bought Night + Market after reading all the reviews, and I am off to look at a few others from the brackets. Thank you!

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It’s interesting that with such a diverse range of cookbooks in the competition the two finalists ended up being so similar (albeit based on wildly different cuisines) and I appreciate what a wonderful job the review did in stripping away the differences to show us that. I think opinions of the verdict will largely come down to which cuisine you like more, but both books seem like phenomenal additions to any cookbook collection and I’m glad this competition introduced me to both!

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100% disagree. They are both great books but what I have cooked out of Night+Market has far surpassed what I've cooked from Kachka. I love going to Kachka and have loved reading the cookbook but tge flavors from Night+Market are amazing. The pantry prep is easy and makes the recipes doable on a daily basis. I'll continue to eat at Kachka and cook out of Niggt+Market.

Cb038322 efa1 4767 bca9 7ce6c6737371  stringio

Love the review! I now know which books I have to try. Thank you for The Piglet for opening my mind to try something new, if I can narrow it down to just one. Please thank the wonderful reviewers who put the time into, not just reading, cooking and sometimes baking, their words made a clear picture of each book abilities.

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Great review and I love that Lisa included the names of the two talented "co-authors" in her review. I bought Kachka after the first round review as it spoke to me. But, I also already owned Six Seasons and SFAH (as well as at least four or five of the others under consideration). If I was a baker, I would also have had Brave Tart. There have been some bumps, but without the Piglet, I would never have looked into Kachka and Night + Market.

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100% agree!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

This review made me hungry for dumplings--and extremely interested in taking a look at both books. Congrats to Kachka!

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I am so excited about Kachka, the way I was about Made in India. I didn't even have this pegged as the underdog at the start. I bought the's totally fascinating....and I never ever would have considered it without The Piglet.

8bbce907 3b5e 4c8c be5c c64e6c780d63  birthday 2012

Great review. Need both books!

866ec635 e9c1 4082 bfdc 1ab31d138e2c  perfect happiness

This is a wonderful review - thank you, Lisa! I love that you read the books before cooking from them. Kachka is really exceptionally well written and thought-out book. It has such heart and openness, and it never feels gimmicky. Yes, masterpiece books lost, but thankfully The Piglet is not the only cookbook competition out there. They'll win other awards. I am very happy about Kachka winning The Piglet.

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Thank you, Lisa, for such a thoughtful review!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

Thank you for a lovely review, and to the editors for an enthralling Piglet season! Please, no more "I only read the books and I am so hip I don't have to cook from them to pass judgment" reviews. We hated it when Alice Waters did it, too.

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Nice review and a great choice - but both of these are winners.

F485af48 ca08 4e2d b5d9 001c90fc6516  russian river

Selecting two armchair travel cookbooks for the final round helps restore my faith that we (or at least the community of judges for the Piglet!) are not as internationally-phobic as the world sees us. While I do love both Brave Tart and Six Seasons (I was secretly hoping for a tie between the two), the bracket's focus on exploration and honoring generations of tradition, is a laudable one! Lisa's review captured the spirit of both books and I'm thrilled with the outcome, and not just because I live in Portland!

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I agree these two books do represent the wonderful immigrant culture of American. It should not come as surprise to anyone since it should be common knowledge that America welcomes more legal immigrants than any other country in the world. The benefit on our food culture can be seen in just about every city in our great nation. You don't have to live in Portland to see that the American people appreciate and welcome legal immigrants and the fabulous food they bring with them.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

Beautifully written review. I have no intention of buying either of these books, but I really enjoyed reading about them.

F6fb2893 c37e 4084 931e 81847af3ae6f  2016 04 26 21 45 07

What a beautifully written review. I loved reading about Lisa's adventures. I'll definitely buy this book (and Night + Market will stay on my wishlist).