A Splash of SoyEveryday Food from Asia

From the internationally celebrated author of Coconut & Sambal, a cookbook on Asian home cooking, done quickly with ease and minimal mess.

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. 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. 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. She also includes pantry swaps and vegan substitutes so these fuss-free recipes can adapt to your own busy kitchen.

With tales of heritage and culture woven into every recipe, A Splash of Soytransports readers to different parts of Asia, sprinkled with the Australian influence of Lara’s upbringing. 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.

Lara Lee is an Australian chef and food writer of Chinese-Indonesian heritage. She is a regular contributor to Food52, the New York Times, Food & Wine, Bon Appetit and the Guardian. Her first book, Coconut & Sambal, was named one of the best cookbooks of 2020 by the New York Times, the Guardian, Eater, National Geographicand many more. When she’s not cooking, you’ll find her teaching Indonesian words to her little boy Jonah. A Splash of Soy is her second book. @laraleefood

“Simple beautiful food to electrify the tastebuds.”–Meera Sodha

[Lara Lee] delivers deep comfort and irresistible flavor, fast … With this sophomore effort, she widens her purview to the cooking traditions of East and Southeast Asia. She takes cornerstone ingredients beyond shopworn convention-slicking linguine, say, with the brilliant crimson gloss of Korean gochujang.-Wall Street Journal

Have fun, take risks, enjoy your food, and enhance whenever you can with vibrant flavors from Asian menus … A fun, colorful option for those who love experimenting with bold flavors.-Booklist

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