Lemongrass and Lime
by Stephanie Banyas, Leah Cohen
The flavors of Southeast Asia are the star in this collection of recipes from Leah Cohen, the Top Chef alum and restaurateur.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.
Hardcover
English
Brand New
Author Biography
Leah Cohen is the owner of Pig & Khao and Piggyback Bar in New York City. Leah continues to find culinary inspiration through her Southeast Asian travels and helms her restaurants' kitchen with the help of her husband, Ben Byruch.
Review
"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
Promotional
The flavors of Southeast Asia are the star in this collection of recipes from Leah Cohen, the Top Chef alum and restaurateur.
Review Quote
"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
Promotional "Headline"
The flavors of Southeast Asia are the star in this collection of recipes from Leah Cohen, the Top Chef alum and restaurateur.
Excerpt from Book
When Top Chef approached me, it just made sense to go. That story, of course, you may have seen on television, so I won''t go into it in detail. I was in a weird headspace after the show ended, though. I didn''t know what my cooking philosophy was, what my food tasted like. I''d always cooked for others, re-created their recipes. I''d grown up in a household of rice and kugel and this whole time, I''d been making pasta. I wasn''t cooking the food I''d grown up on, the food that raised me. I wanted to figure out how to change that, so I looked back at that to-do list I''d written before Top Chef and took a younger me''s advice. That advice was travel. Although Thailand was at the top of my list, my first stop in Asia was Hong Kong. I had seen an episode of No Reservations in which Anthony Bourdain visited a private kitchen in an apartment there. The chef run
Description for Sales People
Leah Cohen is a renowned chef, who gained a following as a contestant on Top Chef. Cohen has also been featured in the New York Times, People magazine, New York magazine, and Food & Wine. Makes South-East Asian meals accessible for home cooks. Features more than 125 recipes, from street food snacks to cocktails.
Details
