The Asian Home Kitchen: Fresh, vibrant dishes from Kuala Lumpur to Kyoto

Description

An award-winning collection of over 110 modern and delectable recipes from across Asia Whether you fancy Korean fried chicken, a warming bibimbap, spicy dan dan noodles, a hearty rendang, a zingy papaya salad, banh mi on-the-go, or satisfying masala dosa, The Asian Home Kitchen has a quick, easy and delicious recipe for every craving. From the simplicity and balanced elegance of Japanese sushi to the subtle boldness of Sri Lankan curries, the 110 dishes in this cookbook show the huge variety and versatility of flavour from all over Asia. Packed with vegetables, fresh fish and nutritious herbs and spices, all the recipes are light, sumptuous and practical. Written by the blogger behind My Cooking Hut, Leemei Tan-Boisgillot, who has travelled and lived in many different places across Asia, this is the new and updated edition of the award-winning Lemongrass and Ginger, featuring brand new recipes that celebrate commonly available ingredients and street food favourites. Leemei also provides a collection of essential tips and tricks, including how to cook any rice perfectly every time, and short recipes for over 20 different spice pastes, all taking 10 minutes or less to prepare, which are the key to ensuring an authentic fragrance at the heart of every recipe you make.

Leemei Tan-Boisgillot is an award-winning cookbook author, food blogger (My Cooking Hut) and photographer. She was born in Malaysia and spent most of her life living abroad. After more than a decade in London, she is currently living with her French husband in Hong Kong. She has been featured in the New York Times, BBC Olives, Delicious, Flavours, and Woman & Home. She has also developed and written recipes for Malaysian Kitchen and WorldFoods. Her debut cookbook won the Gourmand World Cookbook Awards for the "Best in the World" title in the category of Best Blogger Cookbook.

"A diverse array of dishes and flavors that reflect distinct regional cuisines found across the continent, with a focus on traditional meals that don't take hours to prepare and can fit into a weeknight repertoire . . . Recommended." - Booklist