If the pandemic has you tackling complex baking projects, you might want a change of pace. For that, turn to the detailed, uncompromising recipes in “Lemongrass & Lime” by Leah Cohen, an owner of Pig & Khao and Piggyback in Manhattan. Ms. Cohen — whose mother is Filipino and father, who recently died of Covid-19, was Jewish — offers recipes for generous batches of spice-fueled chile jam to fold into stir-fried cockles, Isan sauce for grilled steak, and yellow curry paste for pineapple curry with mussels. You can find some simple dishes for a weeknight dinner, but the heart and soul of the book lies in its delicious adventures.
“Lemongrass & Lime: Southeast Asian Cooking at Home” by Leah Cohen with Stephanie Banyas (Avery, $35).
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
"book" - Google News
September 22, 2020 at 09:20AM
https://ift.tt/35U5Axy
A New Book Captures the Flavors of Southeast Asia - The New York Times
"book" - Google News
https://ift.tt/2Yv0xQn
https://ift.tt/2zJxCxA
Bagikan Berita Ini
0 Response to "A New Book Captures the Flavors of Southeast Asia - The New York Times"
Post a Comment