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Overview
Sure to imbue any reader with a sharper perception of all Asian culinary practices, this compendium of recipes embraces a geographical sweep of countries, with chapters grouping the Asian regions that share common culinary threads. They are as follows: China; Japan and Korea; India, Pakistan, and Sri Lanka; the five countries of Indochina—Thailand, Kampuchea, Laos, Burma, and Vietnam; and the three Southeast Asian countries of Singapore, Malaysia, and Indonesia. More than 100 authentic recipes from the author's culinary trove include gems from internationally known chefs such as Ken Hom, Sri Owen, Alan Davidson, Fuchsia Dunlop, and Emi Kazuko, among others. Also ...