Authors & Events
Sep 29, 2020
| ISBN 9780525534839
Sep 29, 2020
| ISBN 9780525534846
Buy from Other Retailers:
Sep 29, 2020 | ISBN 9780525534839
Sep 29, 2020 | ISBN 9780525534846
The flavors of Southeast Asia are the star in this collection of recipes from Leah Cohen, the Top Chef alum and restaurateur. 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 (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.
Stephanie Banyas has been Bobby Flay’s business assistant since 1996. She has co-authored eight of his cookbooks, including the upcoming Brunch… More about Stephanie Banyas
“Leah Cohen is the genuine definition of a ‘great cook.’ She understands her arsenal of Southeast Asian ingredients better than anyone I’ve ever met. Sign me up for Fried Red Snapper with Green Mango, Cashews, and Crispy Garlic.”–Bobby Flay, Chef
Visit other sites in the Penguin Random House Network
Stay in Touch
Start earning points for buying books! Just for joining you’ll get personalized recommendations on your dashboard daily and features only for members.