Delicious, modern, versatile recipes influenced by Asian flavours are Lara Lee's expertise. Her recipes constantly feature in The Guardian, The New York Times, Bon Appetit, The New Yorker, Food52 and beyond because they combine incredible Asian flavours with total do-ability.
In this book Lara gives us 80 game-changing recipes that close the gap between classic Asian recipes and easy, quick-to-table meals. Chapters include: brunches like Ginger Tofu Scramble, salads like Easy Gado-Gado with Peanut Sauce, easy noodles like 15-minute Garlic Oil Noodles and many more punchy curries, stirfries and rice recipes from glazed meat to fragrant veg. She also includes pantry swaps and vegan swaps so these fuss-free recipes can adapt to your own busy home kitchen.
Lara Lee is a rising star of the international food scene. This book builds on her breakout debut Indonesian cookbook, Coconut and Sambal, to explore the incredible contrast of sweet, salty, umami, sour and spicy flavours across Asia.
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Praise for Coconut and Sambal:
'Her anecdotes are food for the soul, as are the recipes. This book is a gem' - Delicious
'There are classic dishes: a chicken satay with a spicy peanut sauce, a beef rendang bubbling away in coconut milk bath that reduces so much it disappears, a bountiful gado-gado. But Ms. Lee keeps an eye toward innovation and substitutions' - The New York Times
'Coconut and Sambal by Lara Lee has got my mouth watering for the first time in ages' - Samin Nosrat
