Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
Lemongrass and Ginger Cookbook: Vibrant Asian Recipes Hardcover – April 1, 2012
Frequently Bought Together
Customers Who Bought This Item Also Bought
Top Customer Reviews
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!
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.Read more ›
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.Read more ›
Most Recent Customer Reviews
not a lot of recipes in there I would use, but the ones I like are really goodPublished 20 months ago by DP
Great book with an interesting layout - recipes are grouped by country. The book is easy to follow and has great photos of most dishes. Would definitely recommend to Asian foodies.Published 20 months ago by Tracey G
I love this cookbook because the recipes are authentic, and I can make meals I would have usually gone out to a restaurant for. Read morePublished on September 17, 2013 by E. Amabile
There are a lot of books out there about asian recipes but I was looking for something that is authentic to the region and not adapted to the audience. Read morePublished on March 20, 2013 by Amazon Customer
Being Asian myself, I tend to be pretty weary of other Asian recipes - especially those written by non-Asian people. Read morePublished on January 6, 2013 by Alice Mizer
Leemei takes us through a beautiful culinary voyage across Asia, from Japan&Korea right through to her homeland, Malaysia. Read morePublished on October 8, 2012 by Amazon Customer
The warmth of Leemei's writing, personality and demeanour that is so typical of her style of food writing come through right from the start. Read morePublished on October 1, 2012 by Sumayya Usmani
I have been following Leemei's blog for a couple of years now so when I found out she had a gorgeous cookbook out I could not resist and ordered it straight away. Read morePublished on September 26, 2012 by Simone