The Asian Home Kitchen
Fresh, vibrant dishes from Kuala Lumpur to Kyoto
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- ¥1,600
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- ¥1,600
発行者による作品情報
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.
PUBLISHERS WEEKLY
Hong Kong–based and Malaysian-born Tan-Boisgillot, of the My Cooking Hut food and travel blog, offers a delicious tour through Asia with modern recipes inspired by her adventures. Tan-Boisgillot asserts the best Asian dishes have a "harmony of flavors," which is evidenced in every offering—from a Thai fried rice that offsets savory pork with a bright mango salad to a Malaysian chicken red curry that derives its fragrant flavor from the "four buddies": star anise, green cardamom, clove, and cinnamon. Inspired by the Kedah markets that she frequented with her mother as a girl, Tan-Boisgillot employs fresh herbs and ingredients to amp up flavor; a Filipino-inspired citrus-cured tuna and tomato salad is strewn with chopped coriander, while lemongrass stretches its way across borders in, among dozens of dishes, a Khmer Yellow Chicken Curry and Balinese roast duck. In addition to the fascinating cultural tidbits tucked into each chapter's introduction— Tan-Boisgillot's native Kedah, for instance, produces more than half of Malaysia's rice supply (hence its nickname "The Rice Bowl of Malaysia")—recipes for vibrant spice pastes and snappy instructions on basic techniques, from deboning a chicken to making coconut milk from scratch, make this comprehensive guide one to savor. The result is a collection of diverse delights united by excellent flavors.
