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Name: Lemongrass and Lime: Southeast Asian Cooking at Home: A Cookbook: Cohen, Leah, Banyas, Stephanie: 9780525534839: Amazon.com: Books
Price: 17.3 USD
Availability: LimitedAvailability
Rating: 4.5 (474 reviews)

Stephanie Banyas

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Lemongrass and Lime: Southeast Asian Cooking at Home: A Cookbook Hardcover – Illustrated, September 29, 2020

by Leah Cohen (Author), Stephanie Banyas (Author)

4.5 474 ratings

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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.

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Editorial Reviews

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

About the Author

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.

Excerpt. © Reprinted by permission. All rights reserved.

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 running it was named Alvin Leung, aka the demon chef, and he let me stage there for a month and a half, during which the staff adopted me. They took me to all the best local spots, and we ate and partied hard—a great way to start off my year in Asia. It also helped to have a huge group of eating buddies. So much of Asian food is served family style—I could never have tried so many different dishes if it had been up to me to eat them on my own.

Luckily, I had connections all over. I had a tentative connection to a certain “Rob in Bangkok,” who casually had an extra flat open to any chef friends who dropped in. Rob’s friendship and use of his flat saved me. I lived there on and off for eight months, within walking distance of public transportation, some of my favorite street food stands, all of my favorite markets, and one of the restaurants I staged at here and there.

The flat helped me focus most of my time in Thailand staging in various restaurants, checking out all the local markets, and eating as much street food as I possibly could. I staged at Bo.Lan first, learning Thai cuisine from an Englishman, and then at Nahm, a restaurant run by the first chef’s old boss. These restaurants taught me the foundation of the Thai food I cook to this day.

I also spent a good amount of time touring the country, hitting up all the different regions in order to explore their unique food. Every time my visa was about to run out, I visited a neighboring country like Vietnam or Cambodia to learn about the food there and stage in restaurants for a few days or even a week at a time.

Singapore proved an entirely different experience. I was working full-time in a Michelin-starred restaurant, but after my shift, I’d go straight to the night markets. The controlled chaos of the kitchen translated into the excitement of the night market. It was an energy that I loved and understood.

I slowed down a bit when I went to Vietnam, booking an entire month to explore the country. The way French technique was incorporated was fascinating to me. I was able to understand so much of how dishes came together because of my background in European kitchens, and that was such a cool discovery. The French influence with the lighter flavors of Vietnam was something that caught my eye because it proved to me that you really could meld those things in Southeast Asian cuisine.

These travels formed my cuisine, taught me the controlled chaos of Asian cooking. They showed me balance and restraint but also the power of certain ingredients. I learned which dishes to add coconut milk to for richness, which ones to add fish sauce to for funk. I learned family recipes for Crispy Pata (page 235), a pork shank cooked in soy sauce and garnished with coriander and Crispy Garlic (see page 43) served with a secret family recipe—sweet and sour liver dipping sauce. I learned how nuanced these cuisines were, how unfamiliar these flavors were in the New York scene. I learned that it was time to introduce them and that I was going to be the one to do it.

Product details

Publisher ‏ : ‎ Avery; Illustrated edition (September 29, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 272 pages
ISBN-10 ‏ : ‎ 0525534830
ISBN-13 ‏ : ‎ 978-0525534839
Item Weight ‏ : ‎ 2.41 pounds
Dimensions ‏ : ‎ 8.3 x 1 x 10.3 inches

Best Sellers Rank: #106,693 in Books (See Top 100 in Books)
- #13 in Thai Cooking, Food & Wine
- #15 in Pacific Rim Cooking, Food & Wine
- #24 in Southeast Asian Cooking, Food & Wine

Customer Reviews:
4.5 474 ratings

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JustAGuy

Southeast Asian Food At Its Finest!!

Reviewed in the United States on September 30, 2020

Verified Purchase

We’ve been waiting for this cookbook to come out for months and are so excited it finally arrived!! We love Leah’s food and have been to both Pig & Khao and Piggyback Bar countless times. The layout of the book is easy to follow and we love how the beginning is dedicated to teaching the basics of southeast cooking, as well as pantry staples to get started. Tonight we made the chicken adobo with coconut rice and it literally tastes like the version at Pig & Khao! We had some friends over who were raving about the food and ordered a cookbook for them on the spot haha. Definitely pick this up! During these wild times, when everyone is cooking at home more frequently, it’s nice to bring some southeast Asian flavors into the home and change things up. Love it!

23 people found this helpful

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Philadelphia Area

Amazing

Reviewed in the United States on September 30, 2020

Verified Purchase

To borrow the author’s own words, Lemongrass & Lime is not just a cookbook, it’s a colorful and inspirational guide for achieving “food and balance.” Chef Leah Cohen takes us on the same journey she’s been traveling throughout her stellar career and provides step-by-step recipes for the most flavorful and sensational Southeast Asian cuisine one could imagine. I will enjoy every step of my own journey with this book and be sure to smell the cilantro and shallots along the way. Kudos, Chef Cohen, you’ve done it again!

13 people found this helpful

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Andrew J. Mchugh

Test Before Publishing. Come On.

Reviewed in the United States on October 12, 2020

I just ruined the Pad Thai from this book. I am so upset I can’t even see straight. Make four cups of sauce let it cool, and then throw it down the drain. Did nobody test the Pad Thai recipe?!? No. Don’t answer. I ladled out the atrocity of sauce and reduced it. Now it’s a paste of goo. There’s reports from the kitchen that it isn’t half bad and I’ll choke it down. I’m never going to use this book again. Nobody tests the #%^* PAD THAI!

Whatever. Now I’ve got a saucier of worthless sauce to toss outside. Yay. Expensive too, specialty markets, seven of them. Gah.

Off to eat whatever this made. At 10pm. So angry. I can’t even. Shame on you. Test your junk before you print it.

Gah!

9 people found this helpful

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drb

Philippine fusion cookbook for 2020 !

Reviewed in the United States on October 20, 2020

Verified Purchase

Sooo excited this came today to Az! ! The south east Asian pantry explanation is over the top great along with the condiments and basics ...as a wife of a Filipino I am looking so forward to making many of these recipes but more importantly I loved your introduction- it brought tears to my eyes to see how you were able to make your way to the top in the culinary world! Can’t wait to make these great recipes!

4 people found this helpful

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stephen s byruch

This cookbook is AMAZING!!

Reviewed in the United States on October 6, 2020

Verified Purchase

The photography is spectacular, you feel transported to Southeast Asia by every dish in the book. Leah Cohen's recipes make me want to go out and buy all of the ingredients and start cooking right away! Her inspirational story and success is conveyed in every page. If you are looking for a GREAT, SPECIAL cookbook. This is the one to Buy!!

4 people found this helpful

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Amazon Customer

Hard to find ingredients.

Reviewed in the United States on February 11, 2021

Verified Purchase

Coffee table book.

One person found this helpful

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R. Brown

Great mix of recipes!

Reviewed in the United States on November 28, 2020

Verified Purchase

Absolutely great mix of different southeast asian recipes! Unlike a lot of the other cookbooks for the area, this one has a mix of recipes from the Philippines, Thailand, Vietnam, and more. Great pictures make it easy to flip through for meal planning. Looking forward to trying more recipes!

Reviewed in the United States on October 2, 2020

Verified Purchase

Just received Lemongrass and Lime cookbook from Amazon.
Amazing!
Beautiful pictures and lots of great information as well as recipes.
Leah Cohen takes the mystery out of Asian cooking so that so many delicious dishes can be made in your own home
Highly recommend this cookbook!!!

7 people found this helpful

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Top reviews from other countries

Dave F

US style doesn't sit well with this UK fella

Reviewed in the United Kingdom on April 14, 2021

Verified Purchase

There's some interesting recipes, but I find the style off-putting. I didn't think a cookery book for the US market would feel so different to one for the UK. There are also the issues of terminology for various ingredients. English and US-English are not the same. So if you're from the UK or probably Australia/New Zealand and maybe even Canada, have a really good check of look inside before you decide to buy.

Amazon Customer

Great cookbbok

Reviewed in Canada on January 23, 2021

Verified Purchase

An amazing cookbook and authentic.

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