Lemongrass and Lime: Southeast Asian Cooking at Home by Leah Cohen and Stephanie Banyas
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Chicken stock (page 36)
from Lemongrass and Lime: Southeast Asian Cooking at Home Lemongrass and Lime by Leah Cohen and Stephanie Banyas
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Ginger-chicken stock (page 36)
from Lemongrass and Lime: Southeast Asian Cooking at Home Lemongrass and Lime by Leah Cohen and Stephanie Banyas
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Pork stock (page 36)
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Lobster stock (page 37)
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Shrimp stock (page 37)
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Thai curry powder (page 39)
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Ten-spice mix (page 39)
from Lemongrass and Lime: Southeast Asian Cooking at Home Lemongrass and Lime by Leah Cohen and Stephanie Banyas
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House dressing (page 40)
from Lemongrass and Lime: Southeast Asian Cooking at Home Lemongrass and Lime by Leah Cohen and Stephanie Banyas
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House marinade (page 40)
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Fermented mustard greens (page 41)
from Lemongrass and Lime: Southeast Asian Cooking at Home Lemongrass and Lime by Leah Cohen and Stephanie Banyas
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Tamarind paste (page 42)
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Garlic oil/crispy garlic (page 43)
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Annatto oil (page 43)
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Scallion oil (page 45)
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Thai green seafood sauce (page 45)
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Patis sauce (page 46)
from Lemongrass and Lime: Southeast Asian Cooking at Home Lemongrass and Lime by Leah Cohen and Stephanie Banyas
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Isaan sauce (Jaew) (page 46)
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Liver sauce (page 47)
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Peanut sauce (page 48)
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Soy dipping sauce (page 48)
from Lemongrass and Lime: Southeast Asian Cooking at Home Lemongrass and Lime by Leah Cohen and Stephanie Banyas
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Nuoc cham (page 49)
from Lemongrass and Lime: Southeast Asian Cooking at Home Lemongrass and Lime by Leah Cohen and Stephanie Banyas
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Chili jam (Nam prik pao) (page 51)
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Sambal belacan (page 52)
from Lemongrass and Lime: Southeast Asian Cooking at Home Lemongrass and Lime by Leah Cohen and Stephanie Banyas
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Crispy fried shallots (page 52)
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Notes about this book
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- ISBN 10 0525534830
- ISBN 13 9780525534839
- Published Sep 29 2020
- Format Hardcover
- Page Count 272
- Language English
- Countries United States
- Publisher Avery
Publishers Text
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.
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