Asian Leaves and Roots

Print length:  80 pages

Publication year:  2014

Asian Leaves and Roots  by Christopher Tan and Devagi Sanmugam is a cookbook that explores the diverse and vibrant world of Asian vegetables, focusing specifically on various leaves and roots that are staples in Asian cuisine. This book celebrates the unique flavors, textures, and health benefits of ingredients like bok choy, water spinach, taro, lotus root, and many others.

The cookbook showcases a wide range of recipes, offering both traditional dishes and innovative creations that highlight these essential ingredients. Readers can expect to find cooking techniques that suit different styles of preparation, whether boiling, stir-frying, steaming, or braising, demonstrating how to bring out the best flavors and nutrition from the leaves and roots.

Overall, Asian Leaves and Roots serves as a delicious homage to the richness of Asian culinary traditions, inviting readers to experiment with these vibrant vegetables and incorporate them into their daily cooking. It encourages an appreciation for seasonal ingredients and promotes the joy of cooking with fresh, flavorful produce.