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Many leafy vegetables are used in Asian cuisine either as a main ingredient or for flavouring. Many of these leafy vegetables are traditionally used by a particular culture, outside of which they are barely kown. Intrigued by the look and smell of a particular leaf at the vegetable stall but have absolutely no idea what its for? Cooking with Asian Leaves unveils some of the mystery behind those leaves.

This book is a practical guide to using some of the more common, and some of the slightly less common leaves one comes across in Asian cuisine and at the market. Each leaf is described in detail, to help readers learn to identify them. The medicinal properties of the leaves are also included together with accompanying recipes so that readers can learn how to prepare delicious and nourishing dishes with the various leaves. Some of the leaves featured in the book include Agathi, Basil, Noni, Rice Paddy Herb, Seeru Keerai, Shiso, Ulam Raja to name some.

Filled with beautiful food shots, Cooking with Asian Leaves is a one of its kind, innovative cookbook and a perfect companion for anyone who is intrigued by the sight, smells and tastes of the leaves used in Asian cooking.