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Silk Road Cooking: A Vegetarian Journey

By Najmieh Batmanglij

Published 2000

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A grass family stalk with a bulb at the end, widely available lemon grass adds a delicate lemon taste to many south Asian soups. The bulb is best for cooking: Peel off its hard outer layers and chop it fine. If you use the large stalks, remove them at the end of cooking, as they are not good to eat.

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