| 000 | 02591nam a2200313 i 4500 | ||
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| 003 | OSt | ||
| 005 | 20210224163649.0 | ||
| 008 | 210224t20202020nyuao er 001 0 eng d | ||
| 020 |
_a9780525534839 _cRM164.50 _qhardback |
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| 040 |
_aPPAK _beng _cPPAK _erda |
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| 082 | 0 | 4 |
_223 _a641.5959 |
| 090 | 0 | 0 |
_a641.5959 _bCOH _dR |
| 100 | 1 |
_aCohen, Leah, _eauthor. |
|
| 245 | 1 | 0 |
_aLEMONGRASS & LIME : _bSOUTHEAST ASIAN COOKING AT HOME / _cLEAH COHEN WITH STEPHANIE BANYAS |
| 246 | 3 | 3 | _aLemongrass and lime |
| 264 | 1 |
_a[New York] : _bAvery, an imprint of Penguin Random House LLC, _c [2020] |
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| 264 | 4 | _c©2020 | |
| 300 |
_a 272 pages : _bcolor photographs ; _c26 cm |
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| 336 |
_2rdacontent _atext |
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| 337 |
_2rdamedia _aunmediated |
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| 338 |
_2rdacarrier _avolume |
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| 500 | _aIncludes index. | ||
| 505 |
_tSoutheast Asian Pantry -- _tCondiments and Basics -- _tSnacks and Street Food -- _tCocktails and Beverages -- _tBreakfast and Brunch -- _tSalads -- _tRice and Noodles -- _tCurries -- _tSeafood -- _tMeats -- _tDesserts. |
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| 520 | _a"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"-- Provided by publisher. | ||
| 650 | 1 | 0 | _aCooking, Southeast Asian |
| 655 | 7 | _aCookbooks | |
| 700 | 1 |
_aBanyas, Stephanie, _eauthor. |
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| 942 |
_2ddc _cB |
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| 999 |
_c182242 _d182242 |
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