Review by Booklist Review
This modernization of Tan-Boisgillot's Lemongrass and Ginger (2012) takes the reader on a culinary journey through Asia centered on the author's childhood, her homes across the world, and her extensive travels. Organized by country, chapters include a diverse array of dishes and flavors that reflect distinct regional cuisines found across the continent, with a focus on traditional meals that don't take hours to prepare and can fit into a weeknight repertoire. Tan-Boisgillot interweaves tons of techniques and tips into her recipes, too, making the complex seem effortless. Those familiar with the author's blog, My Cooking Hut, will recognize her rich photography and easygoing attitude, encouraging adventures in the kitchen with a modern and distinctly Asian twist. Some dishes may require a trip to your local Asian market for ingredients, but many are created with easy-to-find items and pantry staples like soy and fish sauce. Recommended for libraries that do not already own the previous edition and are looking for an accessible, all-in-one culinary trip through Asia.
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
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. (June)
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