Lemongrass & Lime: Southeast Asian Cooking at Home

After working in Michelin-starred restaurants around the world, including Eleven Madison Park, and graduating from the Culinary Institute of America, celebrated Chef Leah Cohen was searching to define what made her food hers. Seeking inspiration for her first solo restaurant venture, Leah headed-out on an extended trip throughout Southeast Asia, exploring Vietnam, Thailand, Myanmar, Singapore, Indonesia, and the Philippines. Growing-up half-Filipina, Leah found her true passion during this trip. Further tapping into her mothers’ heritage, she was determined to bring the flavors and techniques she learned to her first restaurant, the acclaimed Pig & Khao.

In her debut cookbook, LEMONGRASS AND LIME: Southeast Asian Cooking at Home (Avery, September 29, 2020, Hardcover, $35), Leah starts with the rice cooking method her mother taught her growing up, follows with the classic techniques gleaned from her time at CIA and Michelin-starred training, and tops it all off with the “controlled chaos” she learned to love while traveling Southeast Asia.

Though Southeast Asian cooking varies by country, the cuisine is united by a balance of flavor that creates deep umami in every dish. Whether it’s street-snacks like Lumpia Shanghai (Filipino spring rolls, pg 65) and Thai Fried Chicken (pg 81) or classic staples like Pad Thai (pg 161) and Beef Pho (pg 177), Leah makes an intimidating cuisine easy and approachable by layering flavors and textures in unexpected and delicious ways.