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A Splash of Soy: Everyday Food from Asia
“Simple beautiful food to electrify the tastebuds.” - Meera Sodha
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 Soy transports 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.
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 Soy transports 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.
256 pages, Hardcover
Published June 13, 2023
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4555 people want to read
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Displaying 1 - 15 of 15 reviews
May 11, 2023
This cookbook has adaptations of traditional Asian dishes for the home cook. The author tried to make the recipes quick, easy to clean up, and made with obtainable ingredients. There are vegetarian and vegan options. The recipes are organized as follows:
Salads/Light Bites
Broths/Curries
Sucky/Grilled/Glazed
Rice/Stir Fried
Noodles
Veggies
Sweets
Pickles/Sauces
In addition, there are a lot of sections at the end of the book including necessary pantry items, kitchen tips, knife skills, types of soy sauce, chilies, rice wine, and sourcing, storing and substituting ingredients. There is also a glossary. The recipe list is followed by lists of vegetarian, gluten-free and dairy-free recipes. There is an Index.
This cookbook has the worst structure I have ever encountered. Bizarrely, the ingredients list rarely comes at the beginning of a recipe, but things get worse. For example, this is the sequence for Kimchee Pancakes with Sriracha Bacon: first an introduction (there is one for each recipe), then a list of ingredients for the bacon, then instructions for mixing a dipping sauce, instructions for mixing the pancakes, how to make it vegan (omit bacon and eggs), cooking time, ingredients for the dipping sauce, ingredients for the pancakes, instructions for cooking the pancakes, instructions for cooking the bacon, instructions for cooking eggs (note that the eggs are listed with the pancake ingredients, so it looks like they are part of the batter), assembly instructions. Who has the patience to try to cook from that? Maybe read this book for the descriptions, and then if anything really appeals to you write out the recipe yourself.
There are few photographs of the food, and they all seem to have been taken from a huge distance. There are lots of pictures of the author. The structure of the book is really a shame because some of the recipes do sound like that would be very flavorful, but there are too many ingredients I can’t possibly find (like kecap manis). Sometimes substitutes are given.
I received a free copy of this book from the publisher.
Salads/Light Bites
Broths/Curries
Sucky/Grilled/Glazed
Rice/Stir Fried
Noodles
Veggies
Sweets
Pickles/Sauces
In addition, there are a lot of sections at the end of the book including necessary pantry items, kitchen tips, knife skills, types of soy sauce, chilies, rice wine, and sourcing, storing and substituting ingredients. There is also a glossary. The recipe list is followed by lists of vegetarian, gluten-free and dairy-free recipes. There is an Index.
This cookbook has the worst structure I have ever encountered. Bizarrely, the ingredients list rarely comes at the beginning of a recipe, but things get worse. For example, this is the sequence for Kimchee Pancakes with Sriracha Bacon: first an introduction (there is one for each recipe), then a list of ingredients for the bacon, then instructions for mixing a dipping sauce, instructions for mixing the pancakes, how to make it vegan (omit bacon and eggs), cooking time, ingredients for the dipping sauce, ingredients for the pancakes, instructions for cooking the pancakes, instructions for cooking the bacon, instructions for cooking eggs (note that the eggs are listed with the pancake ingredients, so it looks like they are part of the batter), assembly instructions. Who has the patience to try to cook from that? Maybe read this book for the descriptions, and then if anything really appeals to you write out the recipe yourself.
There are few photographs of the food, and they all seem to have been taken from a huge distance. There are lots of pictures of the author. The structure of the book is really a shame because some of the recipes do sound like that would be very flavorful, but there are too many ingredients I can’t possibly find (like kecap manis). Sometimes substitutes are given.
I received a free copy of this book from the publisher.
June 7, 2023
Synopsis (from Netgalley, the provider of the book for me to review.)
*********************************************************
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 flavours, 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 Soy transports 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.
My step-stepson (oh, figure that out) is always raving on and on about REAL CHINESE FOOD (his stepdad loves Americanized sweet and sour chicken balls) so this book kind of made me giggle as it is authentic food that he would eat between servings of his body weight in poutine which is apparently REAL CANADIAN FOOD. I loved Coconut & Sambal and this book was wonderful as well: it is simple foods easily made and one can easily use the pantry swaps to add in proteins or make them vegetarian vs. vegan.
I like how you can choose how long the cooking time you have for many of the recipes and that some only require a kettle: that would be perfect for university students in residence trying to save money on a food plan. (I know of big eaters that have gone through their entire food plan’s money in a month and still have a long way to go to December…when it’s a card that you swipe, it doesn’t seem like real money until the account is empty and they show up at our library food bank!)
There are a lot of recipes to choose from in here that you can adapt to your taste and ability to handle the heat of chillies, Gochujang and kimchi so it is very versatile. What a great Asian cookbook! #shortbutsweetreviews
*********************************************************
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 flavours, 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 Soy transports 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.
My step-stepson (oh, figure that out) is always raving on and on about REAL CHINESE FOOD (his stepdad loves Americanized sweet and sour chicken balls) so this book kind of made me giggle as it is authentic food that he would eat between servings of his body weight in poutine which is apparently REAL CANADIAN FOOD. I loved Coconut & Sambal and this book was wonderful as well: it is simple foods easily made and one can easily use the pantry swaps to add in proteins or make them vegetarian vs. vegan.
I like how you can choose how long the cooking time you have for many of the recipes and that some only require a kettle: that would be perfect for university students in residence trying to save money on a food plan. (I know of big eaters that have gone through their entire food plan’s money in a month and still have a long way to go to December…when it’s a card that you swipe, it doesn’t seem like real money until the account is empty and they show up at our library food bank!)
There are a lot of recipes to choose from in here that you can adapt to your taste and ability to handle the heat of chillies, Gochujang and kimchi so it is very versatile. What a great Asian cookbook! #shortbutsweetreviews
June 1, 2023
If you’re looking for a cookbook with unique Asian recipes, you’ll want to immediately pick up a copy of A Splash of Soy: Everyday Food from Asia, by Lara Lee. This excellent cookbook includes recipes from all over Asia, and, while many of the recipes are popular and well-known, there are dozens of new and unique recipes that most of us haven’t heard of. And the recipes are mouthwatering.
There is an excellent list of suggested pantry items which helps when shopping at an Asian grocery store. Many of the recipes, however, call for ingredients that most already have in or fridge, freezer, or on our pantry shelves. The recipes are preceded by a paragraph or two with information, notes and tips, giving readers insight on the culture connected with the recipes. This is not only helpful, but also fascinating. The cookbook is well-written and the recipes are laid out in the traditional manner with the ingredients listed first followed by step-by-step instructions that are easy to follow.
Also included in this cookbook are beautiful, professional photographs of most of the recipes, making it difficult to decide which recipe to prepare next. There are so many good, mouthwatering recipes that cooks who have a taste for Asian dishes will stay busy cooking for months.
All told, this excellent cookbook belongs on every cookbook shelf; it will become a favorite with everyone who loves Asian food. Highly recommended.
Special thanks to NetGalley for supplying a review copy of this book.
There is an excellent list of suggested pantry items which helps when shopping at an Asian grocery store. Many of the recipes, however, call for ingredients that most already have in or fridge, freezer, or on our pantry shelves. The recipes are preceded by a paragraph or two with information, notes and tips, giving readers insight on the culture connected with the recipes. This is not only helpful, but also fascinating. The cookbook is well-written and the recipes are laid out in the traditional manner with the ingredients listed first followed by step-by-step instructions that are easy to follow.
Also included in this cookbook are beautiful, professional photographs of most of the recipes, making it difficult to decide which recipe to prepare next. There are so many good, mouthwatering recipes that cooks who have a taste for Asian dishes will stay busy cooking for months.
All told, this excellent cookbook belongs on every cookbook shelf; it will become a favorite with everyone who loves Asian food. Highly recommended.
Special thanks to NetGalley for supplying a review copy of this book.
June 28, 2023
A Splash of Soy, Everyday Food From Asia, Lara Lee, author
What a treat it was to get this book. The picture of the author on the cover, is a breath of fresh air, and the illustrations in the book are mouthwatering invitations to food. Preparing these recipes will be fun, not work! From the first recipe for Tom Yum Bloody Mary to the glossary at the end, the book leaves no stone unturned.
I believe that everything you need to know about how to make a wonderful Asian dish, from easy to a bit more complicated, is between these pages. The descriptions of the dishes are enticing, and the prep time needed is never overwhelming. The recipes seem easy to follow, and the little anecdotal personal comments will surely enhance the cooking experience. There is something for everyone in this book, including those with diet restrictions. It should become a kitchen staple. Sharing good food is a positive experience that should be encouraged.
I absolutely was overjoyed to read a piece of advice from the author that concerns an issue I have dealt with in my own home. I always have a running argument with my grandkids and my husband about cleaning up as you go along. They want to make a mess and leave the cleaning up for later. Lara Lee agrees with me. Clean up as you go along!
What a treat it was to get this book. The picture of the author on the cover, is a breath of fresh air, and the illustrations in the book are mouthwatering invitations to food. Preparing these recipes will be fun, not work! From the first recipe for Tom Yum Bloody Mary to the glossary at the end, the book leaves no stone unturned.
I believe that everything you need to know about how to make a wonderful Asian dish, from easy to a bit more complicated, is between these pages. The descriptions of the dishes are enticing, and the prep time needed is never overwhelming. The recipes seem easy to follow, and the little anecdotal personal comments will surely enhance the cooking experience. There is something for everyone in this book, including those with diet restrictions. It should become a kitchen staple. Sharing good food is a positive experience that should be encouraged.
I absolutely was overjoyed to read a piece of advice from the author that concerns an issue I have dealt with in my own home. I always have a running argument with my grandkids and my husband about cleaning up as you go along. They want to make a mess and leave the cleaning up for later. Lara Lee agrees with me. Clean up as you go along!
July 28, 2024
A cookbook for the home cook with Asian inspired recipes adapting them so they are easier to recreate with the western Asian grocery store limitations. There is a bit from everywhere but most predominantly from Japan and Indonesia.
Lots of the dishes sound delicious, and I love the personal intro to each. But only half the recipes seem to have an image and there has been this weird retro-lense photography choice. There is a very 70s vibe to the whole book, maybe because Indonesian cuisine evokes that type of regressive mood in the author, I have no idea. Personally that yellow filter on images is not very appealing to me - it makes food feel less fresh, probably because the colours are similar to dated 50s books you find in thrift stores. My husband had trouble believing me when I told him the book came out just last year. That obviously shouldn't be the way we judge if a recipe is good or not, but it bothers me on some level and doesn't inspire me to cook what I see in that book. In fact, I've had it for weeks now and haven't tried to make anything from it preferring to dig into other fusion Asian cookbooks I own. I much rather photos for every dishes and "natural" lighting.
Lots of the dishes sound delicious, and I love the personal intro to each. But only half the recipes seem to have an image and there has been this weird retro-lense photography choice. There is a very 70s vibe to the whole book, maybe because Indonesian cuisine evokes that type of regressive mood in the author, I have no idea. Personally that yellow filter on images is not very appealing to me - it makes food feel less fresh, probably because the colours are similar to dated 50s books you find in thrift stores. My husband had trouble believing me when I told him the book came out just last year. That obviously shouldn't be the way we judge if a recipe is good or not, but it bothers me on some level and doesn't inspire me to cook what I see in that book. In fact, I've had it for weeks now and haven't tried to make anything from it preferring to dig into other fusion Asian cookbooks I own. I much rather photos for every dishes and "natural" lighting.
May 13, 2024
The sort of book where you would actually cook from. I have her first one which was more traditionally Indonesian and probably just baked the kek lapis from it but this one I have used LOADS. The recipes have been all delicious and some I will probably make again regularly. The sweets are different and enticing (made the kek lapis basque cheesecake - I would probably up the spices but that’s me - and the tamarind pineapple pie, quite a few of the noodles and some tofu and tempeh stir fries. It’s the sort of book I want to cook from - a kind of Asian fusion in the best way using a lot of soy, gochujang, tamarind and chillies.
June 28, 2025
Western food with asian ingredients randomly added.
This book advertises itself as "everyday food from Asia" but I can assure you no one in asia is eating a lot of the food in this book.
Some of the recipes, just flicking through the front pages, include:
- Cheesy Tofu on an English Muffin
- Kimchi and Srirache Cheese Toastie
- Tom Yum Bloody Mary
- Cheesy Kimchi Linguine
Taking a western recipe and adding some random "asian" ingredient like Tofu, Kimchi or Tom Yum does not make it Asian food. Sorry.
This book advertises itself as "everyday food from Asia" but I can assure you no one in asia is eating a lot of the food in this book.
Some of the recipes, just flicking through the front pages, include:
- Cheesy Tofu on an English Muffin
- Kimchi and Srirache Cheese Toastie
- Tom Yum Bloody Mary
- Cheesy Kimchi Linguine
Taking a western recipe and adding some random "asian" ingredient like Tofu, Kimchi or Tom Yum does not make it Asian food. Sorry.
January 23, 2024
A few exceptional recipes: lucky beef, tom yum sweet potato wedges, peanut maple sesame slaw, lemongrass pork burgers, soy and vinegar cucumber pickles, lychee and ginger fizz, banana toffee cake with soy caramel, tamarind millionaire bars.
However some recipes are not written well (pavlova, but still delicious), or have the feel of being scaled down from a larger batch or converted due to unusual measurements (5 Tbsp, 1/3 cup + 1 Tbsp etc) making prep time longer/more cleanup.
However some recipes are not written well (pavlova, but still delicious), or have the feel of being scaled down from a larger batch or converted due to unusual measurements (5 Tbsp, 1/3 cup + 1 Tbsp etc) making prep time longer/more cleanup.
October 4, 2023
It feels slightly wrong to give a rating for a cookbook that I haven't cooked from, but I wanted to remember how much potential this one had. Lots of tasty recipes- and lots of them were vegetarian/vegan, which I will be excited to check out some day when I actually have the energy to cook real food.
January 20, 2024
I've read several excellent Asian cookbooks recently and this is certainly one of them. Thanks for the many vegetarian recipes as well as options for making the recipe veggie. Covers a large geographical area, with Japanese predominant but Indonesian, Chinese, Korean and others evident. Authentic and delicious.
May 17, 2023
I really love this cookbook! I've already made the San Choy Bau recipe...delicious! Can't wait to try more of the recipes. I especially like the last chapter "The Asian(ish) Kitchen. Full of excellent tips and explanations.
September 29, 2024
Just fine cookbook. Interesting that she had all the "informational" stuff at the back of the book instead of the front. I took note of a couple of recipes, but overall I wasn't super intrigued by many of them, and this book was not very veggie friendly.
May 16, 2023
A gorgeous cookbook with so many yummy sounding recipes I can’t wait to try.This is such a lovely welcoming cookbook I know I will be dipping in and out of it.#netgalley #bloomsbury
February 20, 2024
It’s a nice cookbook but calls for many ingredients that aren’t readily available for a lot of people or ingredients that people won’t buy for one or two recipes.
April 22, 2024
The pantry section was my favorite part. I've already bought Tom yum paste.
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