Lemongrass and Ginger: Vibrant Asian Recipes [Hardcover]

Leemei Tan's first cookbook 'Lemongrass and Ginger' is a pleasure to read and most importantly a joy to cook (and eat of course!) her wide range of Asian recipes. Aesthetically the book ticks all the boxes. It looks good with its bright lime green cover and pretty Japanese flowers on a navy background; it's the type of book that I rather like having laying around the kitchen to dip into whenever I have a few quite moments. Importantly it also has substance and recipes that you actually want to cook. Within its pages are a good selection of beautifully composed photographs, taken by Leemei herself - clearly her talent is not only in cooking but also in the artistic composition of styling and photographing food; no easy feet I can tell you from experience.
I like the fact that she has given a good overview of temptingly delicious recipes from across Asia and has split her chapters according to regions - for example 'Japan and Korea', 'China' 'Philippines and Indonesia' etc. I find it rare to come across a cookbook where I actually want to cook more than 10 recipes within the book, but in the case of Leemei's I seriously want to try them all. If you like Asian food and want to explore dishes across many of the Asian regions then this is the book for you. It's easy to follow and one that will be part of my cookbook library indefinitely. I'm already looking forward to her next book to come out.....whenever that will be!

Rarely is a book's subtitle so apt - vibrant Asian recipes - sums up Leemei Tan's first book Lemongrass & Ginger perfectly.

Lemongrass and Ginger is another excellent book from Duncan Baird Publishing, obtaining a well earnt place on my shelf next to both French Brasserie and Mighty Spice. Knowing what other titles are in the DBP pipeline I am eagerly anticipating a culinary world tour - all with the same characteristic modern twist. It may not be intended to be a series, but there is a strong cohesion with food styling and photography and layouts.

But back to Leemei's Lemongrass & Ginger. I loved it from the first flick through, and having read more and cooked from it, I still love it. Distilling Asian cooking into just over 100 recipes is an impressive feat. I am not an expert on the region, but to me there seem to be no obvious gaps, all dishes are exciting appealing and enticing, adapted for modern kitchens and a new generation of cooks who want to experience traditional Asian cooking at home.

One of the highlights of the book is Leemei's evocative and warming introduction, full of passion, colour and personal history. Onward to the recipes, arranged by country Japan & Korea, China, Philippines & Indonesia, Malaysia & Singapore, Thailand, Cambodia & Vietnam and lastly India & Sri Lanka. Each chapter is prefaced with an introduction, explaining the main characters of each country's style cuisine - now I feel I actually know and understand the difference between each.

At the end of the book there is a "basics" section containing a glossary & techniques section, with recipes for 20 spice pastes & stocks, and explanations of techniques from rehydrating dried mushrooms to preparing squid.

Most recipes have a short introduction giving more background and insight into its origins, and how it could be adapted, for those who are also armchair cooks around 3/4 of the recipes have a mouth-watering photo. On my to-cook list are the delicious and exotic sounding Phunket-style Pad Thai (served on an omelette), Malaysian coconut & lemongrass scented rice with squid sambal, Sri Lanken hoppers, sizzling beef with ginger & spring onions. You should be able to cook the majority of recipes in this book using ingredients available in a large supermarket.

Perfect for a present, those who want to know more about and to understand Asian cuisine, and for those who already are competent cooks and want to refresh their Asian cooking.

I own lots of Asian and Indian cookbooks and "Lemongrass and Ginger" has quickly become one of my favorites. I say this because lots of cookbooks have recipes and photos that look great, but when you make the dishes, they are mediocre. Not so with Leemei's cookbook. She's really done her homework and has tested her recipes thoroughly for the home cook. Her focus is on authentic dishes, and this is admirable since authentic recipes have stood the test of time and deserve respect. Take, for example, her sour fish curry, a Sri Lankan dish. She uses the ingredients found in that region and the result is tremendous. The dish is balanced and has just the right level of heat and sweet-sour flavor. I used a little cinnamon in my version. The sauce over rice will blow you away.
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!