000			02083nam a2200229Ia 4500
003			PH-LCIC
005			20251002085147.0
008			240527s2020 xx 000 0 und d
020			_a9780525534839
040			_cLCIC LIBRARY
082			_aLUO 641.5959 C66
245		0	_aLemongrass & lime : _bSoutheast Asian cooking at home /
260			_aNew York : _bAvery an imprint of Penguin Publishing Group, _c2020.
300			_a 272 pages : chiefly color illustrations ; 27 cm
520			_a"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"-- Provided by publisher
650			_a Cookbooks
650			_aRecipes
650			_aCooking, Asian
700			_aLeah Cohen _eAuthor
700			_aStephanie Banyas _eAuthor
942			_2ddc _cLUO
999			_c2014 _d2014