Kat Lieu

This is a mishmash cookbook of the kind I don't really like very much. Kat Lieu has pulled together a whole load of favorite recipes, lots of which sound delicious and a few of which sound weird - like what is a "sushi bake"?

The question about mashup cookbooks always is who are they for? I'm an experienced cook and cookbook reviewer and I am looking for depth of writing and recipes with an authentic feel. This book isn't like that. Again, though, the recipes are interesting and relatively easy. I would suggest the book as a gift for a new cook, perhaps a person in their first apartment, who loves Asian inflected food.

I received a review copy of this book from the publisher through NetGalley.… (mere)

nonfiction; intermediate/advanced level cookbook -- large modern collection of mostly dessert recipes that incorporate traditional flavors of ube, matcha, miso, pandan, coconut milk, etc. I don't particularly want to try sourcing the ingredients or attempting to convert them to gluten-free, but I enjoyed reading about the foods and drooling over the pictures.

see also: Tita Rosie's Kitchen mystery series for Filipinx baked good inspiration.… (mere)