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


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Product Details

  • Hardcover: 224 pages
  • Publisher: Duncan Baird (April 1, 2012)
  • Language: English
  • ISBN-10: 9781848990135
  • ISBN-13: 978-1848990135
  • ASIN: 1848990138
  • Product Dimensions: 9.9 x 7.7 x 1 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #619,190 in Books (See Top 100 in Books)

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.

More About the Author

Leemei is a freelance recipe writer, food stylist and photographer. Born in Malaysia, she is now based in London and travels extensively.

She has been authoring her food blog My Cooking Hut http://mycookinghut.com since 2007, with the aim of documenting her childhood recipes and the dishes that have inspired her throughout her years of travelling. She has been awarded as one of the best female food bloggers in the world.

Good food has always been important to her. She is passionate about making it, writing about it, photographing it, and of course eating it!

Customer Reviews

4.9 out of 5 stars
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See all 18 customer reviews
If you love and enjoy Asian cooking this is book for you!
Sandra Mihic
The instructions are clear and easy to follow with a great list of standard recipes available at the back.
Kristin
Each recipe is accompanied by a full page color photograph and this is food photography at its best.
beachlover

Most Helpful Customer Reviews

11 of 11 people found the following review helpful 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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9 of 10 people found the following review helpful By vox libris TOP 500 REVIEWER on April 14, 2012
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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2 of 2 people found the following review helpful By Dr. Stuart Gitlow TOP 1000 REVIEWERVINE VOICE on May 11, 2012
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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2 of 2 people found the following review helpful By Kristin on April 4, 2012
Format: Hardcover
This cookbook has a recipe for all occasions. They are all easy to prepare with lovely colour pictures to accompany them. The instructions are clear and easy to follow with a great list of standard recipes available at the back. I would recommend this book to anyone interested in learning how to cook classic Asian dishes.
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1 of 1 people found the following review helpful By Richard Gelderman on March 31, 2014
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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1 of 1 people found the following review helpful By I. Darren 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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