Notes about Recipes in this book

• Vegetable summer rolls with chile-lime dipping sauce

  • Barb_N on July 22, 2019

    I ad-libbed the filling based on personal preference and what was in the fridge - for herbs I used basil, mint and cilantro; for veg julienned carrots, scallions and cucumber, and for protein seasoned tofu and shrimp. I used brown rice vermicelli noodles. I fully intended to follow the dipping sauce recipe but had run out of fish sauce - lime juice, rice vinegar, chile garlic sauce and agave made a serviceable substitute.

• Ginger-marinated bulgogi-style chicken

  • TrishaCP on January 03, 2015

    I love bulgogi, and I was excited to try this recipe, but while good, it didn't live up to expectations. I only had an hour to marinade, instead of the several hours called for, but soy sauce really dominated the flavor profile and I don't think that would have changed with a longer marination. Not bad, but not really bulgogi either. I served the chicken on top of a lightly dressed lettuce-based salad and would do so again. I would try this again, but using a different marinade.

• Grilled glazed salmon

  • Barb_N on June 25, 2019

    A simple glaze for a quick weeknight meal. I would not have thought to mix honey, horseradish and mustard. Make sure to taste it for balance and set some aside for the table.

  • Barb_N on November 30, 2022

    I wanted to make this again but the link takes me to a list of about 40 salmon recipes, none of which is this one.