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.
