The fabulous recipes in this book were created by the chefs of Four Seasons Resort Bali at Jimbaran Bay, Four Seasons Resort Bali at Sayan, Four Seasons Resort Maldives at Kuda Huraa, and Four Seasons Hotel Singapore—especially for the home kitchen.
Wendy Hutton first came to Southeast Asia in 1967 and has worked in the region ever since, specializing in writing on travel and food, including many cookbooks. Hutton is based in Sabah, Malaysian Borneo.
Born in Japan and based in Singapore, Masano Kawana is one of the most exciting food, interior, and landscape photographers in Asia today. His books include Shunju: New Japanese Cuisine (winner of the James Beard Award 2004 for best photography), Entice with Spice, and Bali Living.