Mar 31, 2020 | ISBN 9781984857248
“Anyone who has spent time in Southeast Asia is familiar with the curl of smoke rising up behind the crowds on busy street corners; the whiff of charred meat, caramelized sugar, and fish sauce drifting from alleyways; and the deeply flavorful, charred meal that they announce. With plenty of photos, precise recipes, and Leela’s deep understanding of both her native cuisine as well as western supermarkets and kitchens, Flavors of the Southeast Asian Grill will quickly help that fragrant smoke become a permanent resident above your own backyard.”––J. Kenji López-alt, author of The Food Lab: Better Home Cooking Through Science
“I want every weekend warrior who dotes on burgers, brats, steaks, and ribs to buy this book. I know you love Thai satay and Vietnamese delicacies, but you didn’t think you could do it at home. Well you can, and you must, because you can actually do it better than most restaurants. Leela has opened a whole new world of taste adventures to the barbecue lover, and we should all rush into it. I am inspired!”––Meathead, barbecue whisperer, publisher of AmazingRibs.com, and author of Meathead: The Science of Great Barbecue and Grilling
