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Lemongrass and Lime : Southeast Asian Cooking at Home: a Cookbook by Stephanie Banyas and Leah Cohen (2020, Hardcover)
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About this product
Product Identifiers
PublisherPenguin Publishing Group
ISBN-100525534830
ISBN-139780525534839
eBay Product ID (ePID)17038420404
Product Key Features
Book TitleLemongrass and Lime : Southeast Asian Cooking at Home: a Cookbook
Number of Pages272 Pages
LanguageEnglish
TopicRegional & Ethnic / Thai, General, Regional & Ethnic / Asian, Regional & Ethnic / Southeast Asian
Publication Year2020
IllustratorYes
GenreCooking, House & Home
AuthorStephanie Banyas, Leah Cohen
FormatHardcover
Dimensions
Item Height0.9 in
Item Weight38.2 Oz
Item Length10.2 in
Item Width8.3 in
Additional Product Features
Intended AudienceTrade
LCCN2020-001556
Dewey Edition23
Reviews"Leah Cohen is the genuine definition of a 'great cook.' She understands her arsenal of Southeast Asian ingredients better than anyone I've ever met. Sign me up for Fried Red Snapper with Green Mango, Cashews, and Crispy Garlic." -Bobby Flay, Chef
Dewey Decimal641.5959
SynopsisIn this cookbook, Leah Cohen shows readers how to use pantry staples like fish sauce (the salt of Southeast Asia), coconut milk, and shrimp paste to delicious effect, and gives home cooks the confidence to embrace what she calls the 'controlled chaos' of Asian cooking in their own kitchens. With more than 125 recipes, it will inspire home cooks to let their taste buds travel., The flavors of Southeast Asia are the star in this collection of recipes from Leah Cohen, the Top Chef alum and restaurateur. Growing up half-Filipino, Leah Cohen never thought food from her mother's side would become her life's work. But after working in Michelin-starred restaurants and then competing on Top Chef , Cohen was still searching to define what made her food hers . She found the answer in Vietnam, Thailand, Myanmar, Singapore, Indonesia, and yes, the Philippines, as she rediscovered the deliciously sweet, pungent, and spicy flavors of her youth and set out to take them back with her to New York. Now, Cohen brings the exciting flavors of Southeast Asia to the masses in her beloved New York City restaurants. And in this cookbook, she shows readers how to use pantry staples like fish sauce (the salt of Southeast Asia), coconut milk, and shrimp paste to delicious effect, and gives home cooks the confidence to embrace what she calls the "controlled chaos" of Asian cooking in their own kitchens. As Cohen explains, Southeast Asian cooking varies by country, but what unites the cuisine is the balance of flavor that creates deep umami in every dish. From addictive street food snacks like Lumpia Shanghai (Filipino spring rolls) to Burmese Eggplant Salad, Grilled Cod in Banana Leaf with Yellow Curry, Crisp Banana Fritters, and even fiery cocktails, this cookbook presents authentic dishes with a modern twist. With more than 125 recipes, it will inspire home cooks to let their taste buds travel., The flavors of Southeast Asia are the star in this collection of recipes from Leah Cohen, the Top Chef alum and restaurateur. Growing up half-Filipino, Leah Cohen never thought food from her mother's side would become her life's work. But after working in Michelin-starred restaurants and then competing on Top Chef , Cohen was still searching to define what made her food hers . She found the answer in Vietnam, Thailand, Myanmar, Singapore, Indonesia, and yes, the Philippines, as she rediscovered the deliciously sweet, pungent, and spicy flavors of her youth and set out to take them back with her to New York. Now, Cohen brings the exciting flavors of Southeast Asia to the masses in her beloved New York City restaurants. And in this cookbook, she shows readers how to use pantry staples like fish sauce (the salt of Southeast Asia), coconut milk, and shrimp paste to delicious effect, and gives home cooks the confidence to embrace what she calls the "controlled chaos" of Asian cooking in their own kitchens. As Cohen explains, Southeast Asian cooking varies by country, but what unites the cuisine is the balance of flavor that creates deep umami in every dish. From addictive street food snacks like Lumpia (Filipino spring rolls) to Burmese Eggplant Salad, Grilled Cod in Banana Leaf with Yellow Curry, Crisp Banana Fritters, and even fiery cocktails, this cookbook presents authentic dishes with a modern twist. With more than 125 recipes, it will inspire home cooks to let their taste buds travel.
LC Classification NumberTX724.5.S68C64 2020
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