Food & Drink » Food & Drink Stories

Stop and smell the lemongrass



You just can't avoid Asian food. With the amazing number of Vietnamese, Chinese, Thai and Korean restaurants and markets around, you can't turn a corner without smelling basil or lemongrass. And, frankly, why would you want to?

But if you're not familiar with the ingredients on your plate or in the aisles, it may be a bit daunting. Sara Deseran, the food editor of Williams-Sonoma Taste, endeavors to calm your culinary fears with Asian Vegetables: From Long Beans to Lemongrass (Chronicle Books; $18.95; at most bookstores). The book is sectioned into "leafy" (like bok choy), "roots" (lotus and bean sprouts), "squashes," "beans" and "herbs" (galangal, lime leaves and chilis). Aside from lovely pictures on very nice paper, there are wonderful and intriguing recipes for the adventurous -- and a setup guide for the complete Asian kitchen. Whip up a batch of mizuna tonight.

We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at

Support Local Journalism.
Join the Orlando Weekly Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Orlando Weekly Press Club for as little as $5 a month.