A Splash of Soy: Everyday Food from Asia

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Lee somehow manages to make multistep recipes feel chaos-free, guiding you along the way as if she was right there in the kitchen by your side . Lara Lee draws inspiration from foodways spanning the Eastern Hemisphere; she'll lead you on a lemongrass-scented, tamarind-flecked, coconut-infused frolic through the aisles of your local Asian grocery. Named after the simplicity and usefulness of soy, Lara Lee's new cookbook introduces 80 game-changing recipes that close the gap between classic Asian dishes and quick-to-table family meals.

It is a book for foodies and beginner home cooks everywhere, showing you can make a memorable, delicious meal with steps as simple as adding just a splash of soy. The result is a fun and practical companion for home cooks looking to expand their Asian repertoire. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin.It feels slightly wrong to give a rating for a cookbook that I haven't cooked from, but I wanted to remember how much potential this one had.

Here you'll find inventive brunch ideas like a Tom Yum Bloody Mary, spicy sides like Sambal Patatas Bravas, easy noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veg. There are recipes that only require a little chopping and a boiled kettle, as well as 15, 30, and 45 minute meals fit for weeknight dinners or no-fuss dinner parties. Stir together, then add the oyster sauce, sugar and sesame oil and combine until everything is warmed through.

To make the caramel, melt the golden syrup and sugar together in a small heavy-based saucepan on a medium-low heat. Add the Shaoxing wine and soy sauce to the pan and cook until the liquid evaporates, about 2 minutes. My step-stepson (oh, figure that out) is always raving on and on about REAL CHINESE FOOD (his stepdad loves Americanized sweet and sour chicken balls) so this book kind of made me giggle as it is authentic food that he would eat between servings of his body weight in poutine which is apparently REAL CANADIAN FOOD. The picture of the author on the cover, is a breath of fresh air, and the illustrations in the book are mouthwatering invitations to food.

absolutely mouthwatering' * Pailin Chongchitnant * 'The way Lara Lee brings Asian classics into our kitchens makes me emotional and hungry. Simple, beautiful food to electrify the tastebuds' * Meera Sodha * 'Eclectic, imaginative and fun - a must-have for every kitchen shelf' * Ken Hom * 'Makes me want to head straight into the kitchen' * Anna Jones * 'A beautiful collection of vibrant and accessible recipes inspired by Lara's Chinese, Indonesian and Australian upbringing. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

Lara explores the vibrant array of sweet, salty, umami, sour and spicy Asian flavors, with inventive brunch ideas like a Tom Yum Bloody Mary , zesty sides like Sambal Patatas Bravas , simple noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veggies .