A Splash of Soy: Everyday Food from Asia

by Lara Lee

Overview

“Simple beautiful food to electrify the tastebuds.”-Meera Sodha

From the internationally celebrated author of Coconut & Sambal, a cookbook on Asian home cooking, done quickly with ease and minimal mess.

Named after the simplicity and usefulness of soy, Lara Lee's new cookbook introduces 80 game-changing recipes that close the gap between classic Asian dishes and quick-to-table family meals. There are recipes that only require a little chopping and a boiled kettle, as well as 15, 30, and 45 minute meals fit for weeknight dinners or no-fuss dinner parties. Lara explores the vibrant array of sweet, salty, umami, sour and spicy Asian flavors, with inventive brunch ideas like a Tom Yum Bloody Mary, zesty sides like Sambal Patatas Bravas, simple noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veggies. She also includes pantry swaps and vegan substitutes so these fuss-free recipes can adapt to your own busy kitchen.

With tales of heritage and culture woven into every recipe, A Splash of Soy transports readers to different parts of Asia, sprinkled with the Australian influence of Lara's upbringing. It is a book for foodies and beginner home cooks everywhere, showing you can make a memorable, delicious meal with steps as simple as adding just a splash of soy.

Product Details

ISBN-13:	9781639730438
Publisher:	Bloomsbury USA
Publication date:	06/13/2023
Pages:	256
Sales rank:	270,459
Product dimensions:	7.70(w) x 9.60(h) x 0.90(d)

About the Author

Lara Lee is an Australian chef and food writer of Chinese-Indonesian heritage. She is a regular contributor to Food52, the New York Times, Food & Wine, Bon Appetit and the Guardian, and in 2023 she was named a nominee for the James Beard Award for Journalism. Her first book, Coconut & Sambal, was named one of the best cookbooks of 2020 by the New York Times, the Guardian, Eater, National Geographic and many more. When she's not cooking, you'll find her teaching Indonesian words to her little boy Jonah. A Splash of Soy is her second book. @laraleefood

Editorial Reviews

★ 04/17/2023

“Subtlety is not within my sphere of qualities,” declares Lee (Coconut & Samba) in this bold, zippy guide to cooking Asian classics with speed and confidence. Indonesian and Thai cuisine are especially well represented, but the collection is pan-Asian, with savory Japanese pancakes, customizable Korean bibimbap, and a Philippine adobo presented alongside hybrid adaptations including steak with Asian chimichurri and sambal patatas bravas. Lee has a way with words, from chapter titles (“Sticky, Grilled & Glazed,” “Pickle-Me, Fill-Me, Sauce-Me”) to mouthwatering recipe intros: peanut sauce is “a nutty, spicy and sweet-and-salty pool of joy,” and lemongrass charred brussels sprouts offer “the moreish flavor of a really delicious bag of potato chips you can’t stop eating.” Her casual approach encourages simple substitutes (lasagna strips for biang-biang noodles, for example) and playful experimentation; a riff on Vietnamese banh mi urges readers to “finish off... with as many condiments as you can dream up.” Speedy dishes abound, from 15-minute tom yum soup to an “almost-instant” chicken curry, and a final chapter—titled “The Asian(ish) Kitchen”—provides a useful shopping and cooking guide to soy sauces, chilies, and other essentials. The result is a fun and practical companion for home cooks looking to expand their Asian repertoire. Agent: Nicola Chang, David Higham Assoc. (June)

Publishers Weekly

[Lara Lee] delivers deep comfort and irresistible flavor, fast … With this sophomore effort, she widens her purview to the cooking traditions of East and Southeast Asia. She takes cornerstone ingredients beyond shopworn convention-slicking linguine, say, with the brilliant crimson gloss of Korean gochujang.” —Wall Street Journal

“[A] bold and zippy guide to cooking Asian classics with speed and confidence … Lee has a way with words, from chapter titles to mouthwatering recipe intros … The result is a fun and practical companion for home cooks looking to expand their Asian repertoire.” —Publishers Weekly (starred review)

“A recommended resource for those looking to broaden their Asian cooking chops without focusing on a specific cuisine or region.” —Library Journal

“Have fun, take risks, enjoy your food, and enhance whenever you can with vibrant flavors from Asian menus … A fun, colorful option for those who love experimenting with bold flavors.” —Booklist

“Simple beautiful food to electrify the tastebuds.” —Meera Sodha

“One of the most exciting cookbook authors around.” —-Andy Baraghani

“Full of not just splashes of soy but also splashes of Asian history and culture. Dive in for Lara Lee's tantalizing recipes and do linger for her thoughtful narrative.” —Andrea Nguyen

““Makes me want to head straight into the kitchen."” —–Anna Jones

“Eclectic, imaginative and fun-a must-have for every kitchen shelf.” —-Ken Hom

“If you want to incorporate more Asian flavours into your everyday cooking, this is the book to turn to … absolutely mouthwatering.” —Pailin Chongchitnant

“Gorgeous … vibrant … full of sizzle, sticky, slurpiness goodness.” —Melissa Hemsley

“An absolute delight - the kind of book that inspires meals with every reading.” —New York Times Book Review, on COCONUT & SAMBAL

“I'm obsessed with [Lara Lee] ... this cookbook is so delicious and so good.” —Samin Nosrat, on COCONUT & SAMBAL

“As gorgeous as it is useful.” —Food & Wine, on COCONUT & SAMBAL

“Lara Lee writes that an overflowing generosity is central to Indonesian culture; meals are shared freely between neighbors and friends. This generosity fills the pages of Coconut & Sambal, each recipe heightening the sense that as a reader, you've been let in on something special.” —Eater

From the Publisher

06/01/2023

Growing up in Australia with a Chinese and Indonesian father and an Australian mother strongly influenced Lee's (Coconut & Sambal) palate and her culinary background. Her focus here is more on "pan-Asian" flavors and techniques in recipes that can be prepared in less than an hour and many much more quickly than that. This work is intended for home cooks, but some spices, noodles, and seasonings may need to be sourced. A final chapter lists pantry essentials, plus "nice to haves," giving the reader an idea of the key ingredients needed for many of the dishes. The book is organized into nine chapters, starting with brunch/lunch, and moving onto salads, soups and curries, grilled dishes, stir-fries, noodles, veggies, sweets, and pickles/condiments. Vegan and vegetarian versions are often suggested, and substantial headnotes provide background and cooking tips. Delicious-looking photographs accompany most recipes. VERDICT A recommended resource for those looking to broaden their Asian cooking chops without focusing on a specific cuisine or region.—Susan Hurst

Library Journal