The new cookbook Lemongrass and Ginger,by Leemei Tan, is like a trip to Asia.The recipes are arranged by country; Japan & Korea, China, Philippines & Indonesia, Malaysia & Singapore, Thailand, Cambodia & Vietnam and lastly India & Sri Lanka. Each chapter is prefaced with an introduction, explaining the style of each country’s cuisine.
At the end of the book there is a “basics” section containing a glossary & techniques section, with recipes for 20 spice pastes & stocks, and explanations of techniques from rehydrating dried mushrooms to preparing squid. What shall I try first? Hmmm,maybe Gado Gado, an Indonesian vegtable salad with a peanut sauce/dressing. Or the Thai classic Pad Thai, I'll bet it's better homemade!ML
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