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Lemongrass and Ginger Cookbook: Vibrant Asian Recipes Hardcover – April 1, 2012

4.8 out of 5 stars 20 customer reviews

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Editorial Reviews

About the Author

Leemei Tan is a recipe writer, food stylist and photographer. Born in Malaysia, she lives in London and travels extensively, sharing both her recipes and travel experiences in her popular and well-known food blog mycookinghut.com which has been attracting a lot of visitors from all around the world.  
She has been interviewed by the New York Times and was featured in Grazia magazine as one of the best female food bloggers in the world. She has had recipes published in a few UK food magazines and contributes to several publications, including Flavours magazine in Southeast Asia.
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Product Details

  • Hardcover: 224 pages
  • Publisher: Duncan Baird (April 3, 2012)
  • Language: English
  • ISBN-10: 9781848990135
  • ISBN-13: 978-1848990135
  • ASIN: 1848990138
  • Product Dimensions: 7.7 x 1 x 10 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #771,064 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Greg F. Sinicrope on March 18, 2012
Format: Hardcover
I own lots of Asian and Indian cookbooks and "Lemongrass and Ginger" has quickly become one of my favorites. I say this because lots of cookbooks have recipes and photos that look great, but when you make the dishes, they are mediocre. Not so with Leemei's cookbook. She's really done her homework and has tested her recipes thoroughly for the home cook. Her focus is on authentic dishes, and this is admirable since authentic recipes have stood the test of time and deserve respect. Take, for example, her sour fish curry, a Sri Lankan dish. She uses the ingredients found in that region and the result is tremendous. The dish is balanced and has just the right level of heat and sweet-sour flavor. I used a little cinnamon in my version. The sauce over rice will blow you away.
Yes, this book is not another version of fast meals with three ingredients, thank God. On the contrary, here we have real respect for cuisines and the traditions and people who created the recipes over time. Who would want anything less?
One other recipe I love is Leemei's version of Cha Ca La Vong. I don't see this recipe in many Vietnamese cookbooks, so it's great Leemei includes it. You make a spice paste for the fish and the result is delicious -- not overpowering but just right. And the combination of noodles, spicy fish, basil, dill, chives, chopped peanuts, all with a sweet-sour-spicy sauce of nuoc cham makes for a great combination of textures and flavors.
So the book really delivers. Great job, Leemei!
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Format: Hardcover
This is the first cookbook review I've done, and I hope it will not be the last.

I love Asian food. Ginger is one of those things that I just love, but yet I rarely cook with it. My family, you see, is Exhibit A in the case for picky eaters. But I've learned that I can get some food by them if I'm not quite honest about its ingredients.

Let's begin by talking about the recipes. Leemei Tan presents food from Japan & Korea, China, Philippines & Indonesia, Malaysia & Singapore, Thailand, Cambodia & Vietnam, and India & Sri Lanka. As I looked through her offerings, I thought I would start with something I knew my family would eat: chicken teriyaki. If you've like me and think teriyaki is something you buy bottled, then you must try Tan's recipe. It's homemade! From scratch! And it's easy! Even better, it tastes really, really good. Not only can you find the ingredients in most supermarkets - if they've got it in my one horse town, they'll have it in yours - but Tan extends the meal from just chicken to chicken with rice and spinach. Yummalicious.

Next, I tried Bibimbap, only because it features a fried egg on it. I can sell anything to my husband and three screaming kids if it has a fried egg on it. This is a bowl with beef, rice, mushroom, carrot sticks, spinach and bean sprouts, with that egg on top. And it tastes really good. The prep work takes a bit - you will be chopping for more than a few minutes - but it's worth it. The soy sauce taste doesn't take away from the beef and veggies.

I figured I should go for a dessert, and the Sri Lankan Crispy Pancakes looked interesting. I struggled with this one, only because the pancake is similar to a crepe in terms of how much of the stuff you put in the pan.
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Format: Hardcover Verified Purchase
This is a fantastically useful cookbook. Its recipes are practical, yet inventive and full of novel components. My family has now marked at least half the pages as favorites and we have it out about every week.
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Format: Hardcover
Vibrant Asian Recipes brings together a series of recipes from multiple parts of Asia, so rather than getting the typical recipes-one-can-make-in-a-wok, we have an assortment of genuine recipes from Japan, Korea, Indonesia, Malaysia, Thailand, Cambodia, and India (among others). Well illustrated and clearly described recipes led to exciting and interesting meals. If you have a typical western pantry, you'll spend considerable time rounding up the necessary ingredients initially, but once you've got the rice wine, oyster sauce, and various soy sauce types in stock, things will more more easily. This is one of the cookbooks I keep in the kitchen now.
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By Autamme_dot_com on February 26, 2013
Format: Hardcover
The term "Asian Food" is very often abused when used by the unknowledgeable to lump all Asiatic-style food together as if it was a homogenous single entity. This is nearly akin to heresy as the range and style of foods from this very large, diverse region is tremendous. Even if the same ingredients are used, the end result from different cooks in each country can be rather different.

Asian or asiatic-style cooking is a popular pursuit and it shows no sign of diminishing in popularity. Different people have different reasons or goals for their love of making asian food, such as taste, healthiness, diversity and the use of uncommon ingredients. Whatever your reasons, this new book takes many of the best bits from around the region to present over 100 vibrant recipes that you can make at home.

This is no "make what you know and love from your favourite Chinese/Thai/etc restaurant"-type book but a more enlightened, open look at typical cuisine with the aim of informing, educating and inspiring you to make your own dishes. Once you master them and gain more confidence you will invariably try more and more dishes as well as maybe unknowingly tinkering here and there and maybe doing a bit of fusion-cooking to boot.

After an introduction to the author, the styles of food, cultures and her cooking hut (a wonderful term that, for some reason, really made an impact to this reviewer) it is onto the recipes, divided by "host" country rather than by ingredient. So first up is Japan and Korea followed by China, Philippines & Indonesia, Malaysia & Singapore, Thailand, Cambodia & Vietnam and finally India and Sri Lanka. Some generic across-the-board recipes then round the book off with a succinct glossary and customary index.
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