Marks, a master of culinary arts, journeys through the kitchens of East Asia, including the wonderfully flavored cuisines of Calcutta, Kashmir, & Sikkim. His discovery of stimulating & highly flavorful recipes combining the familiar & the exotic is at once accessible & authentic. Features more than 200 recipes & fascinating historical facts & personal tales about their origins. A unique food-&-travel guide to tempt the palate & delight the adventurous reader. Illustrated with B&W photos of Asian sites, fruits, vegetables & herbs. Marks deserves the highest honors for his boldness in codifying the exotic cuisines of the world for Western cooks.