Fish sauce can be as divisive as cilantro, but if you have a palate for umami and certain Asian cuisines, you’re probably already a fan. Austin writer Veronica Meewes reached out to chefs across the country to show just how diverse this ingredient can be, working with big names like Andrew Zimmern as well as local chefs, including Evan LeRoy of Freedmen’s and Tim and Corey Sorenson, who run Cow Tipping Creamery.
Her new book “The Fish Sauce Cookbook: 50 Umami-Packed Recipes from Around the Globe” (Andrews McMeel, $19.99) includes dozens of recipes, such as hamachi to
astadas, Vietnamese caramel chicken, warm Brussels sprouts slaw, and crab and roasted tomato soup.
Métier Cook’s Supply, the kitchen and cookbook store at 1805 S. First St., is hosting a launch party for the book at noon Nov. 15 that will feature samples from chefs and bartenders whose dishes are included in the book.