Lemon Grass
and Galangal Cookbook

http://users.imag.net/~sry.fraserg/lgg2/lgg.htm

Review by Debbie Mazo

No longer just a bowl of noodles, Asian cuisine has taken the forefront on the menus of some of the finest food establishments across the country. With its healthy orientation and tremendous versatility, Asian cuisine is making quite a stir as it moves into mainstream dining.

If you want to go to the source, check out the Lemon Grass and Galangal Cookbook dedicated to enlightening Web users about the diverse cuisine of Southeast Asia.

Start your visit by introducing yourself to the history of Southeast Asian cuisine. Here, you'll discover that the original cuisine of the Southeast is considered to be the peasant cuisine of Thailand dating back to at least 3000 BC. As this cuisine has spread, it has been influenced by ideas coming from Northeast and Southwest Asia and, more recently, the cuisine of Western Europe.

Before you explore the extensive recipe collection, check out the Notes link for information on equipment, ingredients, and measurements. This section fills you in on the most important piece of cooking equipment in Southeast Asian cooking, the wok, including types of woks, how to prepare a new wok for cooking, and wok tools. It also explores some of the key ingredients used in Southeast Asian cuisine like curry pastes and powders, chili paste, and coconut milk.

Now that you're ready for some new taste sensations, you can sample the intriguing recipes organized by country of origin. For an explosion of flavor, sight, and smell, try the Thai selections. Start with Miang Yuan salad rolls as your appetizer and follow with a stir fry chicken dish, Gai Pad King. Or, try some Indonesian specialties like Opor Oyam (Chicken in Coconut Milk) or Rujak (Spicy Fruit Salad).

If you come across any unrecognizable words, you can always browse the detailed glossary which includes complete definitions for most of the ingredients used in Southeast Asian cooking. It's here in the glossary that you'll find definitions for both lemon grass and galangal: two flavors which make the cuisine of this area unlike any other region of the world.

About the Writer Debbie Mazo is a writer and editor based in Vancouver, Canada. She currently specializes in technical and marketing materials, but is also pursuing opportunities in food journalism.

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