Description
Product Description
100 crave-worthy, wholesome recipes and time-saving tips for busy home cooks from the founder and host of the Honeysuckle channel on YouTube.
The Honeysuckle Cookbook is stuffed with exciting ideas for easy, approachable, Asian-influenced cooking at home. With 100 recipes, from the breakfast favorites that consistently rate the highest in views on the author's popular YouTube channel (like her Overnight Oats, 6 Ways) to original twists on one-pan and pressure-cooker meals, this book is for those of us who want feel-good meals made healthy, delicious, and quick.
Dzung's recipes take the familiar and turns it ever-so-slightly on its head: Marinara sauce gets extra umami with the addition of fish sauce, while mac and cheese becomes more than an out-of-the-box staple when made fresh with kimchi. Lattes get an extra kick from bold Vietnamese coffee and sweet, floral lavender, and quinoa pilaf is mixed with a creamy curry-miso dressing. Dzung also teaches readers how to stretch groceries so they spend a little less money, how to plan meals seasonally, and how to match main courses with sides so plates look impressive and taste great. With quick snack ideas, recipe hacks, foolproof instructions, and genius tips for pretty presentation, The Honeysuckle Cookbook will be the friendly hand busy young cooks need to hold in the kitchen.
Review
“The Honeysuckle Cookbook’s delicious yet easy recipes are a must-have for every home cook. Dzung has an amazing talent for creating fresh, clean dishes that really let the ingredients shine, so it’s no surprise that this book is chock-full of mouthwatering recipes that help the reader make every meal special.”—John Kanell, creator of Preppy Kitchen
“Flipping through this book I can honestly say I want to cook every single recipe. I love Dzung’s style of cooking; it is fresh and, most important, approachable, even when she challenges us to use ingredients outside of what might be our normal comfort zone. I have been a huge fan of her online recipes for a while, and I am so excited to have her cookbook now in my home.”—Amanda Frederickson, author of Simple Beautiful Food and The Staub Cookbook
About the Author
Dzung Lewis grew up in a Vietnamese household filled with family preparing delicious food and began cooking for herself and her family at age twelve. When she took up baking as a hobby after college, she started a YouTube channel to share her creations, and things quickly took off from there. Today, she regularly partners with huge brands like Target, California Avocados, TULA, and Le Creuset. She lives in Los Angeles with her husband and two young children.
Excerpt. © Reprinted by permission. All rights reserved.
Introduction
I was born and raised in Santa Clara, California. My parents were Vietnamese immigrants, and our house was always filled with the aroma of food cooking. My sister and I were usually assigned tasks in the kitchen; it was my parents’ way of keeping two rambunctious little girls occupied on weekends when we didn’t have homework or school activities. My grandmother also lived with us throughout much of my childhood. She came of age in French-accented Saigon, Vietnam, and her influence and presence played a big role in my early culinary development. I was exposed to a combination of French classics (think duck à l’orange) and Vietnamese staples (i.e., clay pot caramelized catfish). Together we watched television chefs Jacques Pèpin and Martin Yan, and I soon began dreaming of a life devoted to creating delicious meals to share with people in an inviting, loving way. Among the first dishes I cooked, around age eight or nine, were simple ones like Tomatoes Provençale (page 184) and Mom’s Famous Flan (page 223). In seventh grade, I began cooking family meals, often asking my dad, who also loved being in the kitchen, to seek out ingredients for me well before I could drive myself to the store. When my dad cooked, I was there by his side, learning how