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Lemongrass and Ginger: Vibrant Asian Recipes by Leemei Tan

Lemongrass and Ginger: Vibrant Asian Recipes

Cookery, Food and Drink   
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Sue Baker's view...

Many plus points for this cookery book, firstly it covers all Asian cuisines from Japan to Singapore and Vietnam to China giving a huge range of flavours. An eclectic collection of recipes gathered by the Author, Leemei Tan on her travels, many street food recipes are included making this a good everyday book to use. Leemei Tan gives clear instructions on ingredients and how to mix your own spice pastes with a handy section on basic techniques meaning her book is suitable for the novice and the experienced alike. An ideal starting point for any cook interested in cooking Asian style food.

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The Lovereading view...

Practical, simple, healthy and delicious are central to Leemei's style of cooking so it's great to see her covering a wide range of Asian cookery with a modern twist here in Lemongrass and Ginger. Asian cooking is one of the fastest-growing cookery trends in the world - and from Chinese to Thai, Indian to Malaysian, Japanese to Indonesian, the diverse tastes, textures and aromas of Asia can be sampled in this beautiful new cook book. With simplicity the key it is Leemei's belief that anyone can succeed in creating mouth-watering recipes from this book - dumplings, perfect sushi, crisp tempura, rich, creamy curries, and spicy salads and stir fries. This is a cookbook that zings with a diverse range of wonderful tastes that are not to be missed.

And a message from the author:

I hope that sharing my passion, knowledge and skills will inspire an interest in food and the origin of different dishes in people of all ages, and help them to appreciate just how closely related food and the lifestyles we live are. The recipes are my take on wonderful, classic recipes of South-east Asia. I live to eat, and love to eat, and I know this will never change. I hope when you are reading and using this cookbook you will be inspired and I manage to set off a similar passion for good, fresh food.

Who is Sue Baker


Lemongrass and Ginger: Vibrant Asian Recipes by Leemei Tan

Asian cooking combines wonderfully pungent, aromatic spices, herbs and flavourings with imaginative methods, a wide array of ingredients and tastes that explode in your mouth. For many people, though, these hugely enjoyable dishes seem too complicated to make at home. Leemei shows that this isn't the case - and that anyone can master the art of cooking Asian food. Leemei Tan reveals how truly easy it can be to master the art of cooking Asian food. Discover, for example, how to make perfect sushi, rich, creamy curries, spicy stir-fries, crisp tempura; or learn how to work with noodles, okra, kaffir lime leaves or wasabi. Find out how to create visually stunning dishes and explore the diverse range of tastes, textures and aromas from the different regions of the continent. The chapters cover China, Thailand, India & Sri Lanka, Vietnam & Cambodia, Japan & Korea, Malaysia & Singapore, the Phillipines, and Indonesia. From Vietnamese Beef Noodle Soup to Japanese Sake Steamed Salmon; from Thai Papaya Salad to Chinese Prawn & Pork Won Tons; from Korean Seaweed Soup to Indian Saffron Chicken Pilau - here are more than 100 contemporary, imaginative recipes to inspire and delight, whether you have in mind a quick weekday meal or a feast for friends and family.

About the Author

Leemei Tan

Leemei Tan is a recipe writer, food stylist and photographer. Born in Malaysia, she lives in London and travels extensively, sharing both her recipes and travel experiences in her food blog,, which is currently attracting 50,000 visitors and 250,000 page views per month. She has been interviewed by the New York Times and was featured in Grazia magazine as one of the best female food bloggers in the world. She has had recipes published in the BBC's Olive magazine, Delicious magazine and contributes to several publications, including Flavours magazine in South-east Asia.

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Book Info

Publication date

12th April 2012


Leemei Tan

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Author's Website


Duncan Baird Publishers


224 pages


Cookery, Food and Drink

National & regional cuisine



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