Cooking with Asian Leaves by Devagi Sanmugam and Christopher Tan

Print length:  184 pages

Publication year:  2006

Cooking With Asian Leaves by Christopher Tan and Devagi Sanmugam is a captivating exploration of the diverse and aromatic world of Asian leafy greens. This cookbook highlights the culinary versatility of these often-underappreciated ingredients, showcasing their unique flavors and health benefits through a collection of innovative recipes.

The book features a variety of Asian leaves, from common varieties like bok choy and spinach to more exotic options such as Thai basil and mustard greens. Each chapter delves into the characteristics of these leaves, providing insight into their cultural significance and various cooking methods. Christopher and Devagi skillfully combine traditional and contemporary techniques to present a wide array of dishes, including stir-fries, soups, salads, and more.

With easy-to-follow instructions and vivid photography, Cooking With Asian Leaves makes it accessible for home cooks to experiment with these vibrant ingredients. The authors also share tips on selecting, storing, and preparing Asian greens, empowering readers to incorporate them into their everyday cooking.

Whether you’re a seasoned chef or a curious beginner, this cookbook invites you to broaden your culinary horizons and discover the delicious potential of Asian leaves. Embrace the freshness, flavor, and nutritional benefits of these greens and transform your meals into vibrant culinary experiences