"Cooking with Asian Leaves" is a practical guide to using both common and slightly less common leaves you may come across at the market. Each leaf is described in detail, in order to make it easier for readers to learn to identify them. Additionally, the leaves' medicinal properties are mentioned together with accompanying recipes so that readers can learn how to prepare delicious and nourishing dishes with the various leaves. "Cooking with Asian Leaves" is an innovative cookbook and a perfect companion for anyone who is intrigued by the smell and taste of the leaves used in Asian cooking.
Devagi Sanmugam, cookbook author, food columnist, cooking instructor, entrepreneur and professional bon vivant, is one of Singapore's most dynamic and talented food personalities. Her culinary career began more than 20 years ago as a cooking instructor and she has since built up an impressive portfolio. Having proved to being an inspiring cookbook author with 10 cookbooks under her belt, Devagi continues to innovate and inspire, and is constantly involved in developing and testing original recipes for food companies and restaurants. Christopher Tan is a Singapore-based writer, food consultant and food stylist. He is a regular contributor to many publications in the region, including Wine & Dine, Her World, and Silver Kris magazines, and has styled food photographs for several popular Marshall Cavendish Cuisine cookbooks. Cooking with Asian Leaves is his second book, his first being a compendium of classic Singaporean recipes.