Lemongrass and Ginger Cookbook: Vibrant Asian Recipes

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Overview

Rich in aromatic spices, herbs, and flavorings, Asian food explodes deliciously in your mouth. Now, thanks to Leemei Tan, home cooks can easily master the art of preparing this delectable cuisine. She explains how to make perfect sushi, creamy curries, spicy stir-fries, and crisp tempura, and work with noodles, kaffir lime leaves, or wasabi. More than 100 recipes feature a marvelous range of tastes, textures, and aromas from across the continent. From Vietnamese Beef Noodle Soup and Japanese Sake Steamed Salmon ...
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More About This Book

Overview

Rich in aromatic spices, herbs, and flavorings, Asian food explodes deliciously in your mouth. Now, thanks to Leemei Tan, home cooks can easily master the art of preparing this delectable cuisine. She explains how to make perfect sushi, creamy curries, spicy stir-fries, and crisp tempura, and work with noodles, kaffir lime leaves, or wasabi. More than 100 recipes feature a marvelous range of tastes, textures, and aromas from across the continent. From Vietnamese Beef Noodle Soup and Japanese Sake Steamed Salmon to Thai Papaya Salad and Indian Saffron Chicken Pilau, these imaginative recipes will inspire and delight.
 
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Product Details

  • ISBN-13: 9781848990135
  • Publisher: Baird, Duncan Publishers
  • Publication date: 4/3/2012
  • Pages: 224
  • Sales rank: 335,604
  • Product dimensions: 7.50 (w) x 9.80 (h) x 1.00 (d)

Meet the Author

Leemei Tan is a recipe writer, food stylist, and photographer. Born in Malaysia, she lives in London and travels extensively, sharing both her recipes and travel experiences in her food blog, mycookinghut.com, which is currently attracting 50,000 visitors and 250,000 page views per month. She has been interviewed by the New York Times and was featured in Grazia magazine as one of the best female food bloggers in the world. She has had recipes published in the BBC's Olive magazine and contributes to several publications, including Flavours magazine in Southeast Asia.
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Sort by: Showing all of 3 Customer Reviews

  • Posted April 7, 2012

    This cook book is fantastic, I have tried a few of the recipes,

    This cook book is fantastic, I have tried a few of the recipes,
    and they have been fantastic, and to the delight of my dinner guests
    Great Book, I highly recommend this book, and cannot wait to try the rest of the recipes.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Posted April 4, 2012

    This cookbook has a recipe for all occasions. They are all easy

    This cookbook has a recipe for all occasions. They are all easy to prepare with lovely colour pictures to accompany them. The instructions are clear and easy to follow with a great list of standard recipes available at the back. I would recommend this book to anyone interested in learning how to cook classic Asian dishes.

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  • Anonymous

    Posted March 20, 2012

    I own lots of Asian and Indian cookbooks and "Lemongrass an

    I own lots of Asian and Indian cookbooks and "Lemongrass and Ginger" has quickly become one of my favorites. I say this because lots of cookbooks have recipes and photos that look great, but when you make the dishes, they are mediocre. Not so with Leemei's cookbook. She's really done her homework and has tested her recipes thoroughly for the home cook. Her focus is on authentic dishes, and this is admirable since authentic recipes have stood the test of time and deserve respect. Take, for example, her sour fish curry, a Sri Lankan dish. She uses the ingredients found in that region and the result is tremendous. The dish is balanced and has just the right level of heat and sweet-sour flavor. I used a little cinnamon in my version. The sauce over rice will blow you away.

    Yes, this book is not another version of fast meals with three ingredients, thank God. On the contrary, here we have real respect for cuisines and the traditions and people who created the recipes over time. Who would want anything less?

    One other recipe I love is Leemei's version of Cha Ca La Vong. I don't see this recipe in many Vietnamese cookbooks, so it's great Leemei includes it. You make a spice paste for the fish and the result is delicious -- not overpowering but just right. And the combination of noodles, spicy fish, basil, dill, chives, chopped peanuts, all with a sweet-sour-spicy sauce of nuoc cham makes for a great combination of textures and flavors.

    So the book really delivers. Great job, Leemei!

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